Coconut Cottage Cheese Cheesecake

RecipesbreakfastDessertcottage cheesecheesecake

Jan 21

Written By Nini P

Low Carb, High Protein Coconut Cottage Cheese Cheesecake

Looking for a healthy, protein-packed dessert that doesn’t skimp on flavor? This two serving Coconut Cottage Cheese Cheesecake is a perfect choice! With its creamy texture, toasted coconut topping, and naturally sweetened base, this low-carb treat satisfies your sweet tooth while keeping you on track with your health goals.

Enjoy!

xoxo

SiLLibake

Coconut Cottage Cheese Cheesecake

This Coconut Cottage Cheese Cheesecake is proof that you don’t have to compromise on taste to enjoy a healthy, high protein dessert.

Why You’ll Love This Coconut Cottage Cheese Cheesecake Recipe:

High in Protein: Each serving packs nearly 18 grams of protein, making it a satisfying snack or dessert.
Low in Carbs: Perfect for low-carb diets or those looking to reduce sugar intake.
Customizable Sweetness: Use maple syrup, honey, or a sugar-free sweetener to match your dietary needs.
Easy and Quick: Simple ingredients and minimal prep time make this recipe a breeze.

Pro Tips:

For an added crunch, sprinkle more toasted coconut on top before serving.
If you prefer a smoother texture, strain the cottage cheese before blending.
Experiment with flavors by adding a hint of almond extract or a pinch of cinnamon to the batter.
Storage Tips:
- Refrigerator: Wrap and store the cheesecakes for 3-5 days
- Freezer: Freeze for up to 3 months. Thaw in the refrigerator before enjoying.

Coconut Cottage Cheese Cheesecake

Serving: 2

Prep: 10 mins

Chill: 1 hour, minimum

Total 1 hour 10 min

Coconut Cottage Cheese Cheesecake

This two serving Coconut Cottage Cheese Cheesecake is proof that you don’t have to compromise on taste to enjoy a healthy, high protein dessert. Whether you’re indulging after dinner or fueling up post-workout, this recipe will quickly become a favorite. Try it today and experience the creamy, coconutty goodness for yourself!

Ingredients:

1 cup cottage cheese

1 egg

½ cup unsweetened shredded coconut, toasted

2-3 tbsp of maple syrup (I used 2 1/2 tbsp, use any sweetener you like)

1 tsp vanilla

Pinch of salt

Note: You could add ½ serving of protein powder (optional)

Directions:

Preheat your oven to 350F. Grease two ramekins and place then on a small sheet pan for easy transfer. Set aside.
In a small skillet, add you shredded unsweetened coconut. Toast on low heat for 3-4 min, keep the coconut moving so it toasts evenly. You want a golden brown colour. Set aside to cool.
In a blender, add your cottage cheese, egg, sweetener, vanilla, pinch of salt and 2 tbsp of the toasted coconut. You could add protein powder if you choose to. Blend on high for 1 min. Now, add the rest of the toasted coconut and stir.
Divide the batter into the two ramekins. Bake for 20-25 min, until just set (a little jiggle in the center is ok)
Cool for 20-30 min, then refrigerate minimum of 1 hr (overnight is best).
These will keep in your fridge for 3-5 days or freeze for up to 3 months.
Nutrition (Approximate): 1 serving:

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