Prep Time: 20 minutes
Chill Time: 4 hours (minimum) or overnight
Total Time: 4 hours 20 minutes
Servings: 12 slices
Difficulty: Easy-Medium (The main “intensity” is patience while it chills!)
Ingredients
For the Almond Flour Crust:
1 ½ cups (150g) blanched almond flour
¼ cup (30g) vanilla whey protein powder (or unflavored)
¼ cup (56g) salted butter, melted
2 tablespoons granulated monk fruit sweetener (or erythritol)
1 teaspoon vanilla extract
For the High Protein Cheesecake Filling:
16 oz (452g) full-fat cream cheese, softened to room temperature
1 cup (240g) full-fat Greek yogurt (plain, unsweetened)
½ cup (120ml) heavy whipping cream
¾ cup (150g) granulated monk fruit sweetener (or erythritol)
½ cup (60g) unflavored or vanilla whey protein powder (or a collagen peptides blend)
¼ cup (60ml) fresh lemon juice (about 2 large lemons)
2 tablespoons lemon zest (from about 2 large lemons)
1 teaspoon vanilla extract
Pinch of salt
For the Lemon Drizzle (Optional, but recommended):
2 tablespoons powdered monk fruit sweetener
1-2 tablespoons fresh lemon juice
1 teaspoon lemon zest
Equipment Needed
9-inch springform pan
Mixing bowls (medium and large)
Electric hand mixer or stand mixer with paddle attachment
Rubber spatula
Measuring cups and spoons
Zester or microplane
Fine-mesh sieve (optional, for dusting)
Instructions
Step 1: Prepare the Crust
In a medium bowl, combine the almond flour, ¼ cup of whey protein powder, and the ¼ cup of sweetener. Whisk to combine and break up any lumps.
Pour in the melted butter and vanilla extract. Use a fork or a spatula to mix until the mixture resembles wet sand and starts to clump together.
Press the crust mixture firmly and evenly into the bottom of a 9-inch springform pan. Use the bottom of a flat measuring cup to pack it down tightly. This will help prevent a crumbly crust.
Place the pan in the refrigerator to set while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large bowl using an electric hand mixer (or in the bowl of a stand mixer with the paddle attachment), beat the softened cream cheese on medium speed until it is completely smooth and free of lumps. Scrape down the sides and bottom of the bowl as needed.
Add the ¾ cup of granulated sweetener and the protein powder (the ½ cup). Beat on low speed initially to avoid a cloud of powder, then increase to medium speed and mix until well combined, smooth, and creamy.
Add the Greek yogurt, heavy whipping cream, lemon juice, lemon zest, vanilla extract, and salt. Beat on low speed until just combined and the mixture is smooth and silky. Do not overmix at this stage, as overbeating can cause the cheesecake to be less firm.
Remove the crust from the refrigerator. Pour the cheesecake filling over the prepared crust. Use a rubber spatula to spread it evenly and smooth out the top.
Step 3: Chill and Set
Cover the springform pan loosely with plastic wrap or foil.
Refrigerate for at least 4 hours, but preferably overnight. Chilling is crucial for the cheesecake to set properly. The cheesecake is ready when it is firm to the touch and holds its shape.
Step 4: Make the Drizzle (Optional)
In a small bowl, whisk together the powdered sweetener, 1 tablespoon of lemon juice, and 1 teaspoon of lemon zest. Add an additional tablespoon of lemon juice if you prefer a thinner consistency.
Step 5: Serve
Once the cheesecake is fully chilled and set, remove it from the springform pan. Carefully run a butter knife or offset spatula around the edge to loosen it before unclamping the pan.
Drizzle the lemon glaze over the top or serve it on the side.
For clean slices, use a sharp knife dipped in hot water and wiped dry between each cut.
Expert Tips for the Best Keto Cheesecake
Room Temperature is Key: The cream cheese must be at room temperature. Cold cream cheese will result in a lumpy batter that won’t mix well.
Sweetener Variations: You can use other keto-friendly sweeteners like allulose or a blend. Just ensure you use a 1:1 granulated sweetener. For a finer texture, blitz the granulated sweetener in a blender for a few seconds to make it more “powdered.”
Protein Powder Choice: For the best texture, avoid using a casein-dominant protein powder, which can make the cheesecake gummy. A whey protein isolate or a collagen-based powder works best for a smooth, creamy texture.
Adjusting the Tartness: If you love a powerful lemon punch, add an extra tablespoon of lemon juice and an additional teaspoon of zest. If you prefer a milder flavor, reduce the lemon juice to 3 tablespoons.
Storage and Freezing Instructions
Storage: This cheesecake should be stored in the refrigerator, covered, for up to 5 days. It tastes even better on the second day!
Freezing: You can freeze this cheesecake for up to 3 months. Wrap individual slices or the whole cake tightly in plastic wrap, then a layer of foil. Thaw in the refrigerator overnight before serving.
Nutrition Information
Nutritional values are calculated per serving (1 slice of 12) and are an estimate.
Calories: 310 kcal
Fat: 24g
Saturated Fat: 12g
Carbohydrates: 8g
Fiber: 2g
Net Carbs: 6g
Protein: 18g
Sugar: 3g