Tasting like an indulgent treat and as good for you as a protein shake, this keto high protein cheesecake has a fresh lemon flavor that you’ll fall in love with.
High-Protein Cheesecake
This lemon cheesecake is completely homemade – from the keto-friendly crumbly crust to the creamy filling. And it’s made with a surprising ingredient!
No, I didn’t use protein powder to boost the protein content. I used protein from whole foods.
Did you guess the secret ingredient yet? To fortify the cheesecake with more protein, I added cottage cheese to the filling!
Cottage Cheese Cheesecake
Yes, you read that correctly! I made the filling with a combination of cottage cheese, plain Greek yogurt, and cream cheese.
Does the cottage cheese leave curds in the cheesecake? No, it doesn’t because you’ll blend it together.
When you puree cottage cheese with Greek yogurt and cream cheese, you get a perfect consistency for cheesecake. Keep reading, and I’ll share all my secrets – including how to thicken the cheesecake mixture!
Cottage Cheese Replacement
If you don’t like cottage cheese, that’s ok! There are a few things you can use as a substitute for cottage cheese in my cheesecake.
Use the exact same amount of ricotta cheese and it will be perfectly thick and creamy. You could also replace cottage cheese with Greek yogurt or even soft tofu.
Keto Lemon Cheesecake
Lemon is one of those flavors that reminds me of sunshine, summer nights, and refreshing fun. So when I was trying to make a spring and summer cheesecake, I knew I had to make a lemon-flavored one.
The bright flavors are perfect with the cheesecake. You won’t feel overwhelmed by rich sweetness.
This keto lemon cheesecake is perfect for graduation parties, brunch, and Mother’s Day. The crust is ready in 20 minutes, and the cheesecake is ready in about an hour.
No, it’s not one of my super-quick recipes, but it’s definitely worth the wait!
High Protein Lemon Cheesecake
There’s so much natural protein in this cheesecake! It will support your goals of building lean muscles and burning fat for energy.
In addition to protein, all dairy has plenty of healthy fat, too. And if you want to thicken it naturally, add some xanthan gum to it. It’s a natural thickener and won’t add any carbs.
Use almond flour for the crust, not almond meal or coconut flour. Almond meal will make the crust taste too grainy.
And coconut flour will make the crust too crumbly. Almond flour is perfect, especially with butter!
What To Serve With Cheesecake
Since lemon is the main flavor in the cheesecake, I suggest serving it with other lemony recipes. Start out the meal with Keto Lemon Herb Chicken Salad.
Make that salad your main course! Or for something lighter, make either Keto Lemon Butter Scallops or Low Carb Creamy Lemon Chicken Pasta.
For dessert, it will taste perfect with some Keto Lemon Sandwich Cookies or a batch of Keto Strawberry Lemon Blondies.
How To Store Cheesecake
After you make the cheesecake, you will definitely have leftovers! The best way to store leftover lemon cheesecake is to keep it in an airtight container and store it in the refrigerator.
But it’s best to eat your cheesecake within three days. As the cheesecake sits in the fridge, the cream cheese filling will soften the crust and it won’t be as fresh or delicious.
Keto High Protein Lemon Cheesecake Recipe
Here are the ingredients and step-by-step pictures to make this keto high protein lemon cheesecake. The exact measurements and instructions are in the printable recipe card, just a little below.
CRUST Prep Time: 10 minutes/ Cook Time: 20 minutes
CHEESECAKE Prep Time: 15 minutes/ Cook Time: 50-60 minutes
Ingredients
CRUST:
- Almond flour
- Granular sugar substitute
- Salt
- Butter
CHEESECAKE:
- Cottage cheese
- Greek yogurt plain
- Cream cheese
- Granular sugar substitute
- Eggs
- Lemons
- Vanilla extract
- Salt
- Either coconut flour or xanthan gum (preferred thickener)
- Optional: powdered sugar substitute as garnish
Instructions
Preheat the oven to 350 degrees F. In a large bowl, whisk together the almond flour, sugar and salt. In a small microwave safe bowl, melt the butter.
Stir the melted butter into the flour mixture, until you have a crumbly texture.
Press the mixture into a 9 in pie shell, or spring form cake pan. Press evenly along the bottom, and up the sides.
Pierce the bottom with a fork, then bake for 16 minutes. Carefully remove from the oven and set aside.
In a blender or food processor, mix together the cottage cheese, greek yogurt and cream cheese.
Add in the sugar substitute, vanilla, salt, zest and juice of two lemons. Mix together.
Last, add in the eggs and preferred thickener. Mix until you have a smooth texture.
Pour the mixture into your pie shell.
Bake at 350 degrees for 50 minutes. Remove and let cool completely on a wire rack.
Garnish with powdered sugar substitute if desired.
Pin for later!
Follow me on Pinterest!
Keto High Protein Lemon Cheesecake
Tasting like an indulgent treat and as good for you as a protein shake, this keto high protein cheesecake has a fresh lemon flavor.
Ingredients
Keto Crust
- 2 cups Almond Flour
- 1/4 cup Granular Sugar Substitute
- 1/4 tsp Salt
- 5 tbsp Butter
Keto Lemon Cheesecake Filling
- 2 cups Cottage Cheese
- 5.3 ounces Greek Yogurt Plain
- 8 ounces Cream Cheese
- 1/3 cup Granular Sugar Substitute
- 2 Eggs
- 2 Lemons
- 2 tsp Vanilla Extract
- 1/4 tsp Salt
- 2 tsp Xanthan Gum
- Powdered Sugar Substitute as garnish
Instructions
-
Preheat the oven to 350 degrees F.
-
In a large bowl, whisk together the almond flour, sugar and salt.
-
In a small microwave safe bowl, melt the butter.
-
Stir the melted butter into the flour mixture, until you have a crumbly texture.
-
Press the mixture into a 9 in pie shell, or spring form cake pan. Press evenly along the bottom, and up the sides.
-
Pierce the bottom with a fork, then bake for 16 minutes.
-
Carefully remove from the oven and set aside.
-
In a blender or food processor, mix together the cottage cheese, greek yogurt and cream cheese.
-
Add in the sugar substitute, vanilla, salt, zest & juice of two lemons. Mix together.
-
Last, add in the eggs and preferred thickener. Mix until you have a smooth texture.
-
Pour the mixture into your pie shell.
-
Bake at 350 degrees for 50 minutes. Remove and let cool completely on a wire rack.
-
Garnish with powdered sugar substitute if desired.
Recipe Notes
Calories: 415 Net Carbs: 6 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Cheesecake Recipes
If you enjoyed this keto high protein lemon cheesecake, here are some more delicious ways to make keto cheesecake. Make them all and enjoy dessert!
