Mini Protein Keto Cottage Cheese Cheesecake
Ingredients
- 1 cup cottage cheese (full-fat or low-fat)
- ½ cup unsweetened Greek yogurt
- 2 large eggs
- ¼ cup almond flour
- 2 tablespoon melted butter
- ¼ cup powdered erythritol (or your preferred sweetener)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Fresh berries or whipped cream for topping (optional)
Instructions
- Preheat your oven to 325°F (165°C) and line a mini muffin tin with paper liners.
- In a blender or food processor, blend the cottage cheese, Greek yogurt, eggs, erythritol, vanilla extract, and salt until smooth and creamy.
- In a separate bowl, combine the almond flour and melted butter. Mix until crumbly.
- Spoon the almond flour mixture into the bottom of each muffin cup and press down lightly to form a crust.
- Pour the cottage cheese mixture over the crusts, filling each muffin cup.
- Bake for 15-20 minutes, or until the cheesecakes are set and slightly golden on top.
- Allow the cheesecakes to cool, then refrigerate for at least 2 hours before serving.
- Top with fresh berries or whipped cream if desired.
Notes
- Sweetener Options: Feel free to adjust the sweetness to your taste. If you prefer another sweetener, such as stevia or monk fruit, you can swap it with the powdered erythritol. Just ensure you adjust the quantity to avoid over-sweetening.
- Make-Ahead: These mini cheesecakes are perfect for meal prep! Make them in advance and store them in the refrigerator for up to 4-5 days.
- Freezer Friendly: You can also freeze them! After they cool, wrap them in plastic wrap or store in a freezer-safe container for up to 2 months.
- Rating & Comments: Let me know what you think! Leave a rating and comment below – I love hearing from you guys!
- Nutrition Information: (per 1 mini cheesecake - approx.)