Delicious Keto Cheesecake

If you’re a cheesecake lover but you’re also watching your carbs, this is a great alternative! It’s luscious, yummy, and so easy to make! And it starts with a really common ingredient you probably never thought of: cottage cheese! 

The Story Behind this Cheesecake

I’ve been doing my best to cut back on carbs and gluten over the past couple of months, which isn’t easy when you[re a baker like me. I’ve pulled away from making a lot of new recipes, to avoid the temptations. But I happened to stumble across an idea online for Keto cheesecake and I couldn’t resist. 

Why? Because it called for one of my favorite food-groups: cottage cheese. 

Yeah, you read that right. I’m crazy about cottage cheese. And trust me when I say that I don’t buy the skim milk version or the small curd. I get the real deal: large curd and fat-filled. 

Yeah, I know. Calories.

But I limit my servings to half a cup. 

Well, until today. Today I decided to go for it with this recipe and let the chips (er, curds) fall where they may. 

There are a zillion recipes online for this type of low-carb cheesecake online and I browsed until I came upon one at Earth and Oven that felt doable. I needed to make sure I had all of the ingredients on hand, after all, and this one seemed perfect.

Speaking of ingredients, let’s take a look at what you’re going to need to make this flavorful, simple, high-protein version of one of your favorite desserts. 

Keto Cheesecake Ingredients

You will find a full printable recipe card at the bottom of this post but here’s a Quick Look at what you’ll need. These are simple ingredients available at any grocery store. If you use this exact recipe, you can call it gluten-free as well as low carb. 

Note: to make this cheesecake you'll need an 8-inch springform pan.

For the crust: 

• 1 ½ cups almond flour
• 2 tablespoons melted butter
• ½ cup monk fruit (or sweetener of your choice)
  • Note: Taste batter before baking to make sure you have the right sweetness level. You can adjust and add more, if you like
• 1 teaspoon vanilla extract. 

For the filling

(Make sure all ingredients are room temperature.) 

• 4 cups cottage cheese
• 1 cup (block) cream cheese
• 3 large eggs
• ¼ cup stevia
• 1 teaspoon vanilla extract (or lemon juice)

For the compote

• 2 cups fresh or frozen berries
• ½ cup water
• 3 tablespoons monk fruit or other sweetener
• 1-2 tablespoons gelatin (I used sugar-free raspberry)

How to Make this Delicious Gluten-Free Cheesecake from Scratch

Preheat oven to 350 degrees Fahrenheit. 

Start by preparing a springform pan by spraying with oil or butter. Place a round piece of parchment paper on bottom and spray it, as well.

Make the crust.

Melt butter in a small microwave-safe bowl and add the sugar, almond four and vanilla. Mix well. 

Press down into the bottom of the prepared pan. 

Place in preheated oven and bake for 10 - 15 minute or until it starts to turn slightly golden. (I was short on almond flour, so mine didn’t take long.) 

Make the filling: 

While the crust is baking, mix up the filling. 

Beat the room temperature cream cheese until smooth.

Add the cottage cheese, eggs, and extract (or lemon juice). 

Mix until it comes together. 

Don’t over-beat the cottage cheese or it will be watery. 

Bring it together: 

Pour the filling over the golden crust. 

Place in the oven for 45 - 55 minutes or until set. It should be golden brown around the edges. You want it to still be slightly jiggling in the middle. 

Note: The baking times will definitely vary depending on your pan size or the amount of water in your cottage cheese. (Remember my earlier note about using full fat, large curd cottage cheese? It’s creamier!) If your cheesecake isn’t setting up and turning golden at the 30-40 minute mark, don’t worry—pan size and oven temps can vary.

Keep baking in 5–10 minute intervals until the center jiggles just slightly. Mine took closer to 50 minutes.

Make the Topping: 

Put the berries, water, and monk fruit into a sauce pan and bring to a gentle boil. 

Simmer until the berries begin to break down. 

Once they are adequately smushed (to your liking—no more, no less)—add the gelatin. Like I said, I used flavored but you can use unflavored. 

Stir well and remove from heat. 

Place in a bowl and set in the fridge to chill while the cheesecake continues to bake. 

Cooling the Cheesecake:

After baking, turn off the oven and crack the door open slightly. Let the cheesecake rest in the oven for 30 minutes to an hour. This helps prevent cracks by allowing it to cool gradually.

After that, remove from the oven and continue to cool at room temp for another hour.

Remove from the Pan:

• Run a thin knife around the edge of the cheesecake once it’s cooled for an hour at room temperature. Don't skip this step! This helps loosen it from the sides of the springform.
• Gently unlatch the springform and lift the ring off. If the crust sticks, use a thin spatula to gently release it. You can always choose to serve it on the springform pan's bottom, if you like.
• Place in refrigerator to chill for 3-4 hours. At the one-hour point I added the compote.

Serve and enjoy!

Other Keto-Friendly Topping Ideas:

The real sweetness in this dessert comes from the topping, so don’t skimp! If you want to sweeten the cheesecake you can add more monk fruit, or even some maple syrup. 

Variety keeps it fun and seasonal! Here are some more topping suggestions:

• Whipped Cream: Sweeten with stevia or monk fruit. Add vanilla or cinnamon. (I buy zero sugar whipped cream already made!)
• Dark Chocolate Ganache: Use unsweetened chocolate + cream + keto sweetener. Lily’s chips are perfect for this option. 
• Toasted Nuts: Pecans, almonds, or walnuts add crunch. You could even try pistachios and white lily’s chocolate chips for a twist. 
• Peanut Butter Drizzle: Thin it first with a bit of melted coconut oil.
• Lemon Zest and Mint: Super refreshing with berry toppings. I love combining raspberry and lemon. Blackberry and lemon got beautifully together, too. 
• Coconut Cream and Shavings: For a tropical vibe.
• Sugar-Free Caramel Sauce: Made with butter, cream, and allulose. Yum!

What to Love About This Low-Carb Dessert 

This isn’t just another keto dessert—it’s rich, creamy, and downright indulgent. What makes it special?

• Guilt-free goodness: With only a fraction of the carbs in traditional cheesecake, it’s perfect for low-carb and keto lifestyles. If you’re trying to up your proteins, this dessert is absolutely perfect! One serving has nearly 20 grams of protein! (Hey, my protein shake is about the same, and this option is definitely more fun!) 
• Wholesome ingredients: No fillers or frankenfoods—just real cheese, fresh eggs, and simple sweeteners. And like I said, you can twist this up by adding maple syrup or other sweeteners that you enjoy. I should also add that if you’re vegan, you’ll want to skip the gelatin or go with a vegan version (if there is such a thing. Is there?) 
• Customizable toppings: From juicy berries to a decadent dark chocolate drizzle, dress it up or down to match your mood.
• Texture perfection: Thanks to the cottage cheese and cream cheese combo, you get a silky-smooth filling with a slight tang that mimics traditional cheesecake beautifully.
• Make-ahead magic: Perfect for parties, celebrations, or meal prep—this cheesecake gets better as it chills.

Other Healthy Options from Out of the Box Baking

If you’re looking for great, healthy choices, we’ve got you covered! Here are some of my favorites: 

Gluten-Free Banana Nut Muffins: If you’re living the gluten-free lifestyle but you love a delicious banana muffin, this is the post for you! I’m going to show you how to make a muffin so tasty, and so simple that you won’t need to pull out the mixer!

Healthy Peanut Butter Oatmeal Bars: Sometimes you’re just in the mood for something sweet, even for breakfast. And if you love the ease of a bar, then this recipe will satisfy not just your sweet tooth, but your need to grab-and-go. 

Gluten-Free Oatmeal Cake: If you’re looking for a healthy version of a delicious oat cake, one filled with flavor and texture, this is the recipe for you! In this post I’m going to show you how to make an over-the-top oatmeal cake. Best of all, it’s gluten-free! 

Gluten-Free Apple Granola Bread: If you've got some granola on hand and you're in the mood for a simply delicious apple bread, you're going to flip over this recipe! It's simple and over-the-top delicious!

That’s it for this post, friends!

I hope you enjoyed this healthy dessert option. 

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you're at it, go ahead and pin some photos to your Pinterest boards! 

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About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 170 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.