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These keto cottage cheese cupcakes are soft, lightly sweet, and wonderfully satisfying without the carbs overload. Made with protein-rich cottage cheese, almond flour, and keto-friendly sweeteners, they deliver a moist and tender crumb. This texture feels indulgent while staying low-carbs and sugar-free.

These treats are different from traditional cupcakes. Blended cottage cheese gives them their richness. It adds creaminess and boosts protein. They are not heavy. Each bite is fluffy yet dense. They are filling enough to keep you satisfied. This makes them a perfect guilt-free dessert or snack for anyone pursuing a keto or low-carbs lifestyle.

These cupcakes are naturally gluten-free and easy to change. They can be flavored with vanilla, lemon, or cocoa. You can top them with keto frosting or enjoy them plain. You be meal-prepping desserts. Or you are craving something sweet with your coffee. Either way, these keto cottage cheese cupcakes prove that healthy baking can taste delicious. They show that you don’t have to sacrifice flavor for health.

Cheesecake for breakfast? Yes! Packed with protein so you can eat it guilt free! My Almond Breakfast Healthy Cheesecake is low carbs.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Servings: 24 mini cheesecakes
  • Calories: 152
  • Author: Taryn

Ingredients for Cheesecake

Crust Ingredients:

Filling Ingredients:

  • ▢ 16 oz 4% fat cottage cheese
  • ▢ 8 oz cream cheese
  • ▢ 6 eggs
  • ▢ ¾ cup Xylitrol Sweetener (or see alternatives in recipe notes)
  • ▢ ½ tsp almond extract
  • ▢ ½ tsp vanilla extract

Topping when serving:

  • ▢ ¼ cup frozen mixed berries per cheesecake thawed

Instructions for Making Delicious cheesecake

  1. Preheat the oven to 350. In a large food processor pulse the almonds, 2 tbsp sweetener, and 4 tbsp butter until a coarse dough forms. Grease two twelve hole standard silicone muffin pans or line metal tins with paper or foil cupcake liners. I used a silicone muffin pan for this and the cheesecakes popped out really easily. Divide the dough between the 24 holes and press into the bottom to form a crust. Bake for 8 minutes.
  2. Meanwhile, combine the Friendship Dairies 4% cottage cheese and the cream cheese. Use the food processor (you don’t need to wash the bowl). Pulse the cheeses until smooth. Add the sweetener and extracts. Mix until blended.
  3. Add the eggs. Blend until smooth. You will need to scrape down the sides. Divide the batter between the muffin cups.
  4. Bake for 30 – 40 minutes until the centers no longer jiggly when the pan is lightly shaken. Cool completely. Refrigerate for at least 2 hours before trying to remove them if you didn’t use paper or foil liners. Serve with thawed frozen berries.

Notes

This makes 24 individual cheesecakes. They freeze really well! I wrap them in plastic wrap and froze them individually. To serve just thaw in the fridge overnight and then top with some berries. I eat two for breakfast or one as a snack.