This is the protein cheesecake recipe you’ve been looking for. The low-fat, low-carb and high-protein cheesecake that is very easy to prepare and tastes just like regular cheesecake. 

Low-fat, low-carb and high-protein cakes are probably the most forgiving types of desserts on earth. They are usually quite big and don’t have too many calories. This is exactly how my protein cheesecake turned out to be.

I’ve just started the second week of the protein sparing modified fast diet (PSMF), which is a more advanced keto diet version that allows for rapid weight loss while at the same time sparing your muscle mass.

Since I am a huge fan of all types of low carb and keto desserts (cheesecake especially), I just had to come up with my own high-protein and PSMF-compliant version of cheesecake. And I did! So here comes my newest recipe for my protein cheesecake that is compliant with PSMF and is keto-friendly.

If you want to learn more about PSMF, I invite you to read about PSMF in this post and take a look at my detailed PSMF meal plan to see how my meals and macros look like.

Ingredients 

• 1000 g (35 oz) of lean curd cheese
• 80 g (2.8 oz) of whey protein powder (or other protein powder you like)
• 4 egg yolks
• 10 egg whites
• 15 g (0.5 g) of cacao powder
• A few drops of vanilla extract or aroma (or other flavor you like).
• A teaspoon of baking powder
• 1 cup of erythritol (you can use stevia or blend of stevia and erythritol as well). You can also use vanilla-flavored stevia to achieve a clearer vanilla taste.
• 200 ml (6.7 fl oz) of almond milk
• 200 ml (6.7 fl oz) of water

Instructions

1. Mix the protein powder with almond milk and water until smooth. You should come up with pudding-like consistence.
   
2. In a separate bowl beat all the egg whites.
   
3. Place the curd cheese into a large bowl where you will be mixing all the ingredients.
   
4. Add egg yolks, protein powder, erythritol (or stevia), protein powder and vanilla extract. Mix the ingredients with a fork.
   TIP: If you don’t like curds in your cheese, you can use a blender to get rid of them.
5. Now add the egg whites and gently mix all the ingredients again. I suggest using a mixer. Taste your cheesecake dough to make sure it’s sweet enough.
   TIP: Note that your protein cheesecake will be a little less sweet after baking (and once it cools down).
6. Pour about 1/4 of the cheesecake dough into another pot and add 15 g of cacao powder. Mix until smooth. This is the base for your protein cheesecake.
   
7. Use some calorie-free oil and spray it over your baking form.
   
8. Spread the chocolate base onto the baking form. Make sure to spread it evenly.
9. Pour the rest of the dough onto the chocolate base.
   
10. Sprinkle the top with cocoa powder for a better visual effect.
    
11. Place your still-raw protein cheesecake into the oven and bake for about 50 minutes at 170 °C or 340 °F.
    
12. Watch it grow nicely.
    
13. After about 50 minutes, remove your protein cheesecake from the oven and let it cool down for a few hours. Your cheesecake will taste best after spending one night in the fridge (at least), so get ready to consume it next morning.
    
14. You can add some zero syrup on top as decoration.

Protein Cheesecake Macros

Below are the macros for the entire protein cheesecake and a huge serving of it (1/4). Since it’s low-carb, low-fat and low-calorie, you can have such a big serving with no remorse. How cool is that?

Protein Cheesecake (Recipe Print Version)

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Protein Cheesecake

This is the recipe for low-fat low-carb and high-protein cheesecake. The macros for the whole cake (almost 2 kg) are:

CALORIES: 1660 kcal
FAT: 30 g
CARBS: 44 g
PROTEIN:  297 g

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 4 people

Calories 415 kcal

Ingredients

• 1 kg of lean curd cheese
• 80 g of protein powder (preferably isolate)
• 6 egg whites
• 4 whole eggs
• 15 g of cacao powder
• 200 ml of almond milk
• A few drops of vanilla extract

Instructions

1. Mix the protein powder with water and almond milk until you achieve smooth and pudding-like consistence. 

2. Beat egg whites (in a separate pot).

3. Add lean curd cheese into a separate (bigger) bowls where you will be mixing all the ingredients.

4. Now add yolks, protein powder pudding, erythritol and vanilla extract.  Mix the ingredients with a fork. 

5. Next add egg whites and mix again. This time you can use a mixer. 

6. Pour about 1/4 of your protein cheesecake dough into another pot to prepare the cheesecake bottom. Add 15 g of cacao powder and blend it. 

7. Spread the calorie-free baking spray onto the baking form. 

8. Pour the cheesecake bottom into the form and spread it evenly. 

9. Now pour the rest of the cheesecake dough. Sprinkle it with cacao powder. 

10. Bake for about 50 minutes at 170 °C or 340 °F. Your cheesecake should grow nicely. 

11. After about 50 minutes you can take your cheesecake out of the oven and let it cool down. 

12. Your protein cheesecake will taste the best the next day after spending one night in the fridge. 

Recipe Notes

If you want to go almost totally fat-free, don't add any yolks. 

Share The Protein Cheesecake Recipe To Help Spread The Word

I’m doing my best to create and share as many delicious keto recipes as possible. More and more cool keto recipes are coming and I’m working hard on creating them. Don’t forget to tell me how the cheesecake turned out for you and if you like it.

Would you add some other ingredient to this protein cheesecake? How would you change it? If you have any suggestions or questions, feel free to leave me your comments or contact me directly. I would love to hear from you.

If you like this recipe, share it with your friends on social media so that they can also eat delicious and healthy keto cakes like this. We can really change the world together! Thanks!