As those closest to me know well, my love of sweet treats is legendary. It’s not so much a sweet tooth, as the full-blown set! Perhaps you can relate.

But staying on track with my health goals means satisfying those cravings more carefully. Enter this protein-packed cheesecake to save the day. With 125g protein and a mere 3g fat per slice, it allows me to indulge without guilt. Bonus – all that protein keeps you full for hours afterward too.

This low calorie keto diet cheesecake recipe is perfect for any upcoming get-togethers, or those times that only cheesecake will do. Either way, this is a dessert that will not disappoint.

Outstanding Low Calorie Keto Diet Cheesecake Recipe

This low calorie keto diet cheese cake ticks all the right indulgent boxes without amping up the calories.

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Prep Time 20

Cook Time 25

Course Dessert

Cuisine American

Servings 8 Slices

Calories 136 kcal

Equipment

1 9-inch pie pan or springform pan9-inch pie pan or springform pan
1 Measuring cups and spoons
1 Aluminum foil (For wrapping the pan for the water bath)
1 Microwave-safe bowl For thawing strawberries
1 Whisk or electric mixer W

Ingredients

Crust Ingredients

1/2 Cup Vanilla whey protein powder Gives the crust structure and creaminess
1/2 Cup Vanilla casein protein powder
1 1/2 tbsp Cornstarch
1/4 cup Oat flour
1/4 tsp Baking powder
1/2 cup Unsweetened applesauce

Filling Ingredients:

3 cups Plain non-fat Greek yogurt
3/4 cup Egg whites Alternatively you can use 3 whole eggs
2 tsp Splenda
1 Packet Sugar-free vanilla pudding mix

Topping Ingredients:

1 1/2 cups 200g fresh strawberries
1/2 tsp 2g Splenda
1 cup 64g fat-free whipped cream

Instructions

Preheat your oven to 350°F (177°C). Grease a 9-inch pie pan or springform pan with oil.
In a bowl, combine the whey protein powder, casein protein powder, corn starch, oat flour, and baking powder for the crust. Mix well.
Add the unsweetened applesauce to the dry ingredients and mix until a dough forms.
Press the dough into the bottom of the greased pan to form the crust. Bake in the preheated oven for 5-10 minutes or until the crust is no longer wet on top. Remove from the oven and set aside.
In a large bowl, mix together the Greek yogurt, egg whites, Splenda, and sugar-free vanilla pudding mix until smooth.
Pour the cheesecake filling over the baked crust, spreading it out evenly in the pan.
Place the cheesecake pan into a larger baking dish and pour boiling water around it to create a water bath. This helps prevent cracking.
Bake the cheesecake in the oven for 30-40 minutes or until set. Remove from the oven and let it cool before transferring it to the refrigerator.
Chill the cheesecake in the refrigerator for at least 3 hours or overnight to set.
In a microwave-safe bowl, thaw the frozen strawberries and mix in Splenda, if desired, to sweeten.
Once the cheesecake is chilled, decorate the top with the thawed strawberries and whipped cream if desired.
Slice and serve! Each slice of this protein cheesecake contains approximately 136 calories and 15.6 grams of protein.

Keyword Cheesecake, Dessert

Author

Kami Rey

Kami Rey knows that when it comes to food, you can have your cake and eat it too. For over a decade, she’s been showing readers how to transform traditionally “naughty” foods into more nutritious options, without sacrificing flavor. When she’s not experimenting in the kitchen, you’ll find this busy mom hitting the pavement, logging miles on her daily runs.

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