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Keto Low Carb High Protein Cheesecake

Creamy, light, and perfectly sweet 🍰✨ This keto low carb high protein cheesecake is a simple dessert that supports weight loss, glucose control, and better sleep. You can make it firm or mousse-style depending on the yoghurt you use. This recipe makes 2 servings.
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Ingredients Method Notes

Ingredients
  

  • 250 g / 8.8 oz full-fat Greek yoghurt for a firmer texture
  • or
  • 300 g / 10.5 oz Greek yoghurt for a more mousse-like consistency
  • 1 egg
  • 15 g / 0.5 oz corn starch
  • 50 g / 1.8 oz sweetener I used xylitol
For the topping:
  • 50 g / 1.8 oz mashed raspberries mixed with a bit of sweetener

Method
 

  1. Mix the Greek yoghurt, egg, corn starch, and sweetener until smooth.
  2. Bake for 30 minutes at 220°C / 430°F, or microwave for 5 minutes at 450W.
  3. Let it cool, then refrigerate overnight.
  4. Top with the mashed raspberries mixed with sweetener before serving.

Notes

Macros (approx. per serving, based on 2 servings without topping): 220–260 kcal | 15–18 g protein | 10–14 g fat | 6–8 g net carbs (may vary depending on the yoghurt quantity used and sweetener choice. Raspberry topping not included).