Mini High Protein Keto Cottage Cheese Cheesecake

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4.80 from 5 votes

Mini High Protein Keto Cottage Cheese Cheesecake

Prep Time 5

Cook Time 30

Total Time 4

Servings servings

Calories 161kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

1 cup cottage cheese
2 ounces full-fat cream cheese
2 ounces sour cream
1-2 tsp Monk Fruit Liquid sweetener
pinch salt
2 eggs room temperature

Optional flavoring: 1 teaspoon of each lemon zest, lemon juice

Optional Crust

Instructions

Preheat oven to 350 degrees F.
Add all ingredients, except eggs, into a food processor or high powered blender and blend until smooth. You could add to a large bowl and blend with an electric hand mixer if you don't have a food processor.
Taste for sweetness and add more if needed. Then add eggs and blend again. If adding a crust mixture, spread that onto the bottom of springform pan first. Pour cheesecake filling into a 6 inch spring form pan or 4- six ounce ramekins.
Place pan or ramekins onto a small baking sheet pan. Add some hot water to the bottom of the pan which will help even cooking.
Bake for 25-30 minutes or until center is set, firm but still jiggly. Refrigerate 1-2 hours. Add toppings and enjoy!
Storage: Cover any leftover cheesecake with plastic wrap or store in an airtight container in the fridge for up to 7 days.

Optional Toppings

Sugar Free Whipped Cream and Sugar Free Keto Caramel Sauce
or fresh berries

Notes

The nutritional information does not include optional toppings. Since there is no dietary fiber in this recipe, net carbs does not apply. Total carbs per slice is 3 grams.

Nutrition