Low Carb Keto Cottage Cheese Burnt Basque Cheesecake
This low-carb cheesecake recipe is everything you love about Basque cheesecake—burnt edges, creamy middle, rustic cracks—combined with the nutritional balance of a high protein cottage cheese cheesecake. Whether you’re following a keto lifestyle, balancing blood sugar, or simply want a delicious dessert that won’t derail your goals, this one is for you.If you make it, tag me @sugarfreemom and share your beautiful cheesecake. I can’t wait to see it!
Servings 8 servings
Calories 220kcal
Ingredients
- 16 ounces full fat cottage cheese
- 8 ounces low fat cream cheese
- 1/2 cup non fat plain Greek yogurt
- 3 large eggs
- 1 large egg yolk
- 30 grams unflavored whey protein or 1 scoop
- 1/2 cup heavy cream
- 1/2 cup Allulose liquid or powdered
- 1 tbsp lemon juice
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp vanilla stevia or monk fruit
Instructions
- Preheat oven to 425 degrees F. Grease a 6-inch spring form pan.
- Blend all ingredients in a food processor or high powered blender until smooth.
- Pour cheesecake batter into pan. Tap gently to remove air bubbles.
- Bake for 40-45 minutes until deeply golden brown and center still jiggles.
- Cool to room temperature one hour then refrigerate for 6 hours or overnight.
Nutrition
Serving: 1serving | Calories: 220kcal | Carbohydrates: 6g | Protein: 16g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 49mg | Sodium: 377mg | Potassium: 152mg | Fiber: 0.01g | Sugar: 4g | Vitamin A: 267IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 0.2mg