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Homemade Easy Cottage Cheese Cheesecake Recipe (keto, low carb) photo

Easy Cottage Cheese Cheesecake Recipe (keto, low carb)

This Easy Cottage Cheese Cheesecake is creamy, rich, and low-carb! Indulge guilt-free with this delicious keto dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 cup Almond flour a great low-carb alternative to traditional flour
  • 2 tablespoons Swerve brown sugar substitute natural sweetener
  • 5 tablespoons Melted butter adds richness
For the Filling:
  • 16 ounces Cottage cheese (small curd, full fat)
  • ½ cup Greek yogurt (plain)
  • ½ cup Swerve confectioners sugar substitute for sweetness
  • 2 teaspoons Vanilla extract for flavor
  • 2 large eggs for structure

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Rubber spatula
  • Oven thermometer

Method
 

Instructions:
  1. Step 1: Preheat the Oven. Preheat your oven to 325°F (163°C) for an even bake.
  2. Step 2: Make the Crust. Combine almond flour, Swerve brown sugar substitute, and melted butter in a mixing bowl. Press into the bottom of the springform pan and pre-bake for about 10 minutes. Let cool.
  3. Step 3: Blend the Filling. In another bowl, mix cottage cheese, Greek yogurt, Swerve confectioners sugar substitute, vanilla extract, and eggs until smooth.
  4. Step 4: Pour the Filling. Pour the filling over the cooled crust and smooth the top.
  5. Step 5: Bake the Cheesecake. Bake for 45-50 minutes until the center is set and jiggles slightly.
  6. Step 6: Cool and Chill. Cool in the oven for an hour, then refrigerate for at least 4 hours or overnight.

Notes

  • Store leftovers in an airtight container for up to 5 days.
  • Freeze for up to 2 months; wrap tightly in plastic and foil.
  • Thaw in the fridge overnight before serving.