Keto cottage cheese cheesecake with raspberries

Keto cheesecake made with cottage cheese, eggs and almond flour, finished with honey, vanilla and fresh raspberries. Gluten-free and with plenty of protein – ready for the oven in 10 minutes.

At a glance

• Serves 3
• Prep time: 10 min
• Cooking time: 35 min
• Total time: 45 min
• Calories: 266 kcal per serving
• Protein: 21 g
• Fat: 13 g
• Carbs: 14 g

Ingredients

• 400g cottage cheese
• 2 eggs
• 30g honey
• 20g almond flour
• 100g raspberries
• 1 tsp vanilla extract

Method

You’ll need: oven · cake tin · blender

1. Preheat the oven to 180 °C (160 °C fan).
2. Put the cottage cheese, eggs, honey, almond flour and vanilla extract into a blender.
3. Blend all the ingredients until you have a runny mixture.
4. Pour the mixture into a small baking tin lined with baking paper. Gently fold the raspberries into the batter.
5. Bake the cake in the oven for 35 minutes. Let it cool completely in the fridge before cutting.

Good to know

Classic cheesecake needs a biscuit base, sugar and hours of chilling. This one has no base, uses honey instead of granulated sugar and is ready to go in under an hour. The result tastes fresher than a classic cream cheese cheesecake and brings plenty of protein per serving.

Swaps

Cottage cheese → low-fat quark (creamier, less lumpy). Honey → maple syrup (plant-based, similar sweetness). Almond flour → coconut flour (nut-free, absorbs more liquid – use only 10 g). Raspberries → blueberries or redcurrants (both also fairly low in carbs).

Cooking tips

Fold the raspberries in gently rather than stirring them in – otherwise the whole batter turns pink. Leave to cool in the fridge for at least 2 hours before cutting; while it's warm, the mixture is still too soft.

Storage

Keeps for 3 days in the fridge in a sealed container. Don't freeze it – the cheese loses its texture when thawed.

Allergens

Contains milk, egg and almonds (tree nuts). Fine for children from 1 year old and in pregnancy, as long as the eggs are baked right through.

Frequently asked questions

Can you freeze cottage cheese cheesecake?

Don't freeze it – the cheese loses its texture when thawed.

How long does cottage cheese cheesecake keep in the fridge?

Keeps for 3 days in the fridge in a sealed container.