Keto High Protein Blueberry Cheesecake
Creamy, light, and perfectly balanced 🍰✨ This high protein cheesecake has a firm, sliceable texture with a creamy centre and gentle sweetness that’s not eggy at all. A great option for weight loss, glucose control and better sleep when you want something satisfying but not heavy.
This recipe makes about 4–6 servings.
Ingredients
Method
- Preheat the oven to 180°C / 355°F and line a small baking dish with baking paper.
- Add the cottage cheese, Greek yoghurt, eggs, xylitol, vanilla and cream to a blender and blend until completely smooth.
- Add the corn starch and blend briefly, just until combined.
- Pour the batter into the lined dish and sprinkle the blueberries on top or gently fold them in.
- Bake for 35–40 minutes at 180°C / 355°F. The edges should be set while the centre remains slightly jiggly.
- Let it cool completely at room temperature, then refrigerate for 2–4 hours or overnight for the best texture.
Notes
Macros (approx. per serving, based on 4–6 servings): 80 kcal | 5 g protein | 6 g fat | 1 g net carbs.