Cottage Cheese Cake: Low Carb, No Flour.

Cottge cheese cake with gluten free crust

Cottage Cheese Cake: Low Carb, No Flour.

This creamy Cottage Cheese Cake is a baked cheesecake-style dessert that's naturally high in protein, lower in carbs than a traditional cheesecake, and easy to make sugar-free. Although it's called a cottage cheese cake, the texture is much closer to a classic baked cheesecake than a sponge cake.

If this is your first time making it, I recommend scrolling up before you start. You'll find my ingredient notes, testing tips, step-by-step photos, and answers to common questions that will help you achieve the smoothest, creamiest result.

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Prep Time 10

Cook Time 30

Optional Almond Flour Base: 20

Course Dessert

Servings servings

Calories 172 kcal

Equipment

8-inch (20cm) round springform cake pan, similar size will work too

Baking paper (to line the sides),

Strainer and pot/bowl (to drain cottage cheese),

Rubber spatula,

Measuring cups

Ingredients

4 cups about 900 g full-fat cottage cheese, drained well (about 20 minutes)
1 cup plain Greek yogurt
3 large eggs room temperature
¾ cup powdered sweetener like allulose or your preferred sugar substitute
2 teaspoons vanilla extract
2 teaspoons xanthan gum

👉🏻 See ingredients for the base and the berry compote in the notes below if you want to add them.

Instructions

Preheat the oven to 175°C (350°F).
Prepare an 8-inch (20 cm) springform pan by lining it with parchment paper. If adding an almond flour base, see the steps above on how to make that.
Add the eggs, Greek yogurt, cottage cheese, vanilla, xanthan gum, and sweetener to a food processor or high-speed blender and blend until completely smooth.
Pour the filling into the prepared pan and smooth the top if needed.
Bake for approximately 30 minutes, or until the edges are set and the centre still has a slight wobble.
Cool completely, then refrigerate for at least 2 hours, preferably overnight.
Slice and serve plain, with fresh berries, or see the Notes below for my optional easy berry compote.

Notes

Before You Start

If you're making this recipe for the first time, don't skip the tips and ingredient notes above the recipe card. I share which cottage cheese gave me the creamiest results, how to manage excess moisture, and the little tricks I discovered during recipe testing that make all the difference.

Optional Almond Flour Crust

If you'd like a traditional cheesecake-style base, combine:

1 cup almond flour
4 tablespoons melted butter
1 tablespoon granulated sweetener
1 teaspoon vanilla extract

Press firmly into the prepared pan and bake for 10 minutes, or until lightly golden, before adding the cheesecake filling.

Optional Berry Compote

For a simple berry topping, gently simmer together:

2 cups fresh or frozen mixed berries
2 tablespoons granulated sweetener
2 teaspoons xanthan gum powder
1 teaspoon vanilla extract

Continue cooking, stirring frequently, until the compote thickens and coats the back of a spoon.

See the detailed steps and photos earlier in this recipe post if needed.

Nutrition (Cake Only)

Per serving, based on 1 slice from 8 servings:

Calories: 172 kcal
Protein: 18 g
Carbohydrates: 6 g
Fat: 8 g
Sugar: 3 g
Calcium: 134 mg
Potassium: 187 mg

If You Add the Berry Compote

Per serving, adds approximately:

Calories: +24 kcal
Carbohydrates: +6 g
Sugar: +4 g

Based on mixed berries and a zero-calorie sweetener.

If You Add the Optional Almond Flour Crust

Per serving, based on 1 slice from 8 servings:

Calories: 296 kcal
Protein: 20 g
Carbohydrates: 9 g
Fat: 21 g
Fibre: 3 g
Sugar: 4 g
Calcium: 146 mg
Potassium: 244 mg

Nutrition values are estimates and may vary depending on the brands and ingredients used.

Nutrition

Calories: 172kcalCarbohydrates: 6gProtein: 18gFat: 8gPotassium: 187mgSugar: 3gCalcium: 134mg

Keyword cottage cheese cake, cottage cheese dessert, cottage cheesecake

Tried this recipe?Let me know how it was in the comments below.