Each slice of this protein cheesecake has over 30 grams of protein so you can satisfy a sweet craving and hit your macro goals.
Think you can’t fit delicious desserts like cheesecake in your diet? Think again! This protein cheesecake has a silky, creamy filling and packs over 30 grams of protein with each slice (1/8 of the cake).
Combining foods that are normally higher in protein, like eggs and yogurt, with a zero carb protein powder, you can make a velvety cheesecake that can easily fit in your macros for the day.
This protein cheesecake recipe includes an almond flour based crust that tastes similar to a graham cracker crust; however, the crust is optional. For less calories, just make a crustless cheesecake! The full macro information on a crustless protein cheesecake is below.
Not only is this cheesecake high in protein, but this recipe is low carb as well. To keep the cheesecake keto and low in sugar, an almond flour based crust is used. Plus sugar-free sweetener is added in place of regular sugar. Most sugar-free sweeteners are zero carb, zero calories and measure cup for cup with sugar.
How to make a protein cheesecake
- Make a low carb cheesecake crust – combine almond flour, coconut flour, baking powder, xanthan gum, salt in a food processor. Then cut in cold butter until coarse crumbled form. Press into the springform pan and bake.
- Make cheesecake protein filling – Mix softened cream cheese and low carb or Greek yogurt until smooth. Then mix in protein powder, sweetener, vanilla and eggs.
- Pour on top of the crust and bake at 325 degrees for 45-50 minutes.
- Cool for 2-3 hours in the refrigerator before slicing into.
- “Graham cracker crust” – Most cheesecakes use a graham cracker crust. To be more macro compliant and align with a low carb, gluten-free lifestyle, this cheesecake recipe includes a graham cracker like crust made from almond flour, coconut flour, butter and a few other ingredients. Add in vanilla or graham cracker flavor extract for flavoring.
- Cream cheese – For that cheesecake flavor, you have to add cream cheese. It adds to the creamy, silky texture.
- Yogurt – Using plain Greek yogurt will add additional protein to the cheesecake, plus it will help with the creamy texture. Low carb yogurts can be used as well since they tend to have more protein and lower carbs.
- Protein powder – Look for a protein powder that is zero carb or low carb. Use unflavored or vanilla flavored protein powder. The protein powder used in this recipe is whey isolate.
- Sweetener – Use sugar-free sweetener for a low carb or sugar free cheesecake. The sweetener should measure cup for cup with regular sugar.
- Eggs – Eggs are a necessary ingredient in a cheesecake that bakes. It helps the cheesecake to rise. Plus the eggs add protein to the cheesecake.
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Cheesecake Crust Ingredients
Protein Cheesecake Filling Ingredients
Protein Cheesecake Directions
Preheat oven & prepare pan
Preheat oven to 350 degrees and spray the inside of a 9-inch springform pan with cooking spray or brush with melted butter.
Dough for cheesecake crust
In a food processer, pulse together almond flour, coconut flour, brown sugar substitute, baking powder, xanthan gum and salt. Add cubed butter and vanilla. Pulse until coarse crumbled form.
- 1 1/4 cup almond flour
- 3 tablespoons coconut flour
- 1 tablespoons brown sugar free sweetener
- 1/2 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter (chilled & cubed)
- 1 teaspoon vanilla
Press the cheesecake crust into the prepared springform pan. Make sure you press into an even layer along the bottom and a little bit up the sides. Bake at 350 degrees for 9 minutes. Remove from oven to cool. Decrease oven temperature to 325 degrees.
Creamy cheesy yogurt
In a medium bowl, combine softened cream cheese and yogurt using an electric mixer. Mix together until smooth and silky.
- 8 oz cream cheese (softened)
- 1 cup yogurt
Finish the filling
Add protein powder, sweetener, vanilla extract and eggs to the cream cheese mixture. Mix until smooth.
- 1 cup protein powder
- 1/2 cup sugar-free sweetener
- 1 teaspoon vanilla
- 3 eggs
Pour the cheesecake mixture into the pan on top of the crust and bake at 325 degrees for 45-50 minutes or until the edges are set and the center is slightly jiggly. Remove from the oven and let cool at room temperature for 10 - 15 minutes. Slide a knife around the edges to loosen them from the pan before transferring to the refrigerator to cool for 2-3 hours.