High Protein Cheesecake – Guilt-Free, Low Carb & Creamy

High Protein Cheesecake – Guilt-Free, Low Carb & Creamy is a rich, silky dessert packed with clean protein and zero sugar overload for the perfect healthy indulgence. This High Protein Cheesecake – Guilt-Free, Low Carb & Creamy recipe delivers a smooth texture, fast prep, and satisfying flavor ideal for meal prep, weight loss, and anyone craving a decadent dessert that still fits a low-carb, high-protein lifestyle.

About This Recipe

If there’s one dessert that perfectly bridges the gap between indulgence and discipline, it’s this High Protein Cheesecake. It delivers everything you want from a traditional cheesecake — the creamy texture, the rich flavor, the slow melt on your tongue — but without the sugar crash or the carb hangover that usually follows. Every slice gives you that satisfying balance of sweetness and substance, thanks to a base built on almond flour and a protein-packed filling made from Greek yogurt, cream cheese, and vanilla whey protein. It’s not just dessert; it’s fuel disguised as pleasure.

This cheesecake was designed for those moments when you’re craving something comforting but still want to stay on track with your fitness or keto goals. Instead of heavy sugar and flour, you get clean ingredients that support your macros. The almond flour crust provides a gentle crunch with a buttery note, while the filling bakes into a perfectly dense and creamy layer that tastes far more decadent than it actually is. The whey protein blends seamlessly, enhancing both the texture and nutritional profile — meaning you’re eating dessert with the same amount of protein as a post-workout shake.

One of the biggest advantages of this recipe is flexibility. You can bake it traditionally for a rich, custard-like finish, or go no-bake style for a chilled, mousse-like version that sets beautifully overnight. It’s forgiving and simple to prepare — no water bath, no fancy equipment, and no complicated steps. Just mix, bake, chill, and enjoy. The result is a golden-edged, vanilla-scented cheesecake that looks elegant enough for special occasions but feels right at home as a weekday treat.

Each slice offers a balance of macros that keeps you satisfied for hours — high protein, moderate fat, and low carbs — making it ideal for meal prep or late-night cravings. It’s also gluten-free and can be easily adapted for lactose-sensitive eaters using dairy-free cream cheese or coconut yogurt. Top it with fresh berries, a swirl of sugar-free caramel, or a dollop of whipped cream, and you’ve got a dessert that’s Instagram-worthy and nutrition-coach approved.

Whether you’re deep into a cut, maintaining weight, or simply trying to eat smarter, this cheesecake fits the plan. It reminds you that healthy eating isn’t about restriction — it’s about creativity. You can satisfy cravings, nourish your body, and enjoy every single bite without compromise. This High Protein Cheesecake isn’t just a recipe; it’s a statement that you can have your cake and your goals too.

Also Read: Thirty Birthday Cakes You Need to Try!

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Why You’ll Love This Recipe

• High in protein but tastes like a real cheesecake.
• Only 5g net carbs per slice.
• Great for meal prep — stays creamy for days.
• Can be baked or made no-bake style.

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Ingredients

• 1 cup almond flour
• 2 tbsp melted butter
• 2 tbsp erythritol or monk fruit
• 12 oz cream cheese, softened
• 1 cup Greek yogurt (or cottage cheese)
• 2 scoops vanilla whey protein
• 2 large eggs
• 2 tbsp heavy cream
• 1 tsp vanilla extract
• Zest of ½ lemon (optional)

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Instructions

1. Preheat oven to 160°C (325°F). Line a 20cm springform pan with parchment and lightly grease.
2. Mix almond flour, butter, and erythritol; press evenly into the bottom of the pan. Bake for 8 minutes, then let cool.
3. In a large bowl, beat cream cheese, Greek yogurt, whey protein, and sweetener until smooth.
4. Add eggs one at a time, then stir in heavy cream, vanilla, and lemon zest.
5. Pour the mixture over the crust, smooth the top, and bake for 35–40 minutes until set but slightly jiggly in the center.
6. Let cool completely, then refrigerate for at least 4 hours before slicing.

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Nutrition (per serving)

• Calories: ~210
• Fat: 14g
• Protein: 18g
• Net Carbs: 5g

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FAQ

• Can I make this without protein powder?
  Yes — replace it with ¼ cup almond flour or coconut flour, but it won’t be as high in protein.
• Can I make it no-bake?
  Yes, just skip the crust bake, use gelatin or xanthan gum to stabilize, and chill overnight.
• What’s the best protein powder for baking?
  Whey isolate or a whey/casein blend gives the best creamy structure.
• How do I prevent cracks?
  Bake low and slow, avoid over-mixing, and let it cool gradually with the oven door slightly open.

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Variations & Substitutions

• Add a swirl of sugar-free raspberry sauce before baking.
• Use chocolate whey and cocoa for a chocolate version.
• Swap almond flour crust for crushed keto cookies.

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Serving Suggestions

• Serve chilled with whipped cream, sugar-free chocolate drizzle, or a few fresh berries. Pairs perfectly with black coffee or a keto latte.

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Did you make this recipe?

Let me know how it turned out! Snap a pic and tag @dailyketo.recipes on instagram – I’d love to see your version.

Try these next:

• Red blue berries and velvet cake
• Wholewheat Red Velvet cake – Vegan

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