Uploaded December 2025 | Updated September 2026, 21 minutes ago
Check out my website: daveskitchenmarket.com
🎄 Keto Cottage Cheese Christmas Cheesecake (WITH Crust — Final Version)
300°F bake • No water bath • Cottage-cheese base • Gingerbread-spiced Christmas flavor
⭐ Crust Ingredients
1 cup almond flour
2 tbsp melted butter (or coconut oil)
1–2 tbsp keto sweetener (optional, just for a light sweet crust)
⭐ Filling Ingredients
2 cups full-fat cottage cheese
8 oz cream cheese, softened
3 large eggs
½ cup powdered keto sweetener
1½ tsp cinnamon
½ tsp ginger
¼ tsp nutmeg
Pinch cloves
1 tsp vanilla extract
Optional: zest of ½ an orange
🔧 Instructions (Your Exact Method)
1. Preheat
Set oven to 300°F.
2. Make the crust
Mix almond flour + melted butter + sweetener.
Press into the bottom of an 8" or 9" springform pan.
You can prebake 10 minutes, but you didn’t, so this is optional.
3. Blend ONLY the cottage cheese
Use your Ninja chopper.
Blend until completely smooth.
4. Mix the filling
In a bowl:
Beat softened cream cheese + sweetener.
Add blended cottage cheese.
Mix until smooth.
Add eggs one at a time.
Stir in cinnamon, ginger, nutmeg, cloves, vanilla, and optional orange zest.
5. Pour over the crust
🔥 6. Bake
Bake at 300°F for ~70 minutes
It’s done when:
Edges do NOT jiggle
Center jiggles in a 3–4 inch circle (exactly what yours did)
This is correct doneness for 300°F with no water bath.
❄️ 7. Cool however you want
Your method:
Pull it after 70 minutes
Cool briefly
Eat warm or chill if you want it firmer
🍽 Carb count WITH crust
Cottage cheese: ~10g net
Cream cheese: ~6g net
Eggs: 1.5g net
Almond flour (1 cup): ~10g net
TOTAL: ~27–28g net carbs
Per slice (8 slices): ~3.3–3.5g net carbs
Disclaimer:
Macros are estimated using ChatGPT and are not guaranteed to be accurate. Values can vary based on ingredients, brands, and measurements. Please calculate your own macros if precision is important.
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
Check out my website: daveskitchenmarket.com
🎄 Keto Cottage Cheese Christmas Cheesecake (WITH Crust — Final Version)
300°F bake • No water bath • Cottage-cheese base • Gingerbread-spiced Christmas flavor
⭐ Crust Ingredients
1 cup almond flour
2 tbsp melted butter (or coconut oil)
1–2 tbsp keto sweetener (optional, just for a light sweet crust)
⭐ Filling Ingredients
2 cups full-fat cottage cheese
8 oz cream cheese, softened
3 large eggs
½ cup powdered keto sweetener
1½ tsp cinnamon
½ tsp ginger
¼ tsp nutmeg
Pinch cloves
1 tsp vanilla extract
Optional: zest of ½ an orange
🔧 Instructions (Your Exact Method)
1. Preheat
Set oven to 300°F.
2. Make the crust
Mix almond flour + melted butter + sweetener.
Press into the bottom of an 8" or 9" springform pan.
You can prebake 10 minutes, but you didn’t, so this is optional.
3. Blend ONLY the cottage cheese
Use your Ninja chopper.
Blend until completely smooth.
4. Mix the filling
In a bowl:
Beat softened cream cheese + sweetener.
Add blended cottage cheese.
Mix until smooth.
Add eggs one at a time.
Stir in cinnamon, ginger, nutmeg, cloves, vanilla, and optional orange zest.
5. Pour over the crust
🔥 6. Bake
Bake at 300°F for ~70 minutes
It’s done when:
Edges do NOT jiggle
Center jiggles in a 3–4 inch circle (exactly what yours did)
This is correct doneness for 300°F with no water bath.
❄️ 7. Cool however you want
Your method:
Pull it after 70 minutes
Cool briefly
Eat warm or chill if you want it firmer
🍽 Carb count WITH crust
Cottage cheese: ~10g net
Cream cheese: ~6g net
Eggs: 1.5g net
Almond flour (1 cup): ~10g net
TOTAL: ~27–28g net carbs
Per slice (8 slices): ~3.3–3.5g net carbs
Disclaimer:
Macros are estimated using ChatGPT and are not guaranteed to be accurate. Values can vary based on ingredients, brands, and measurements. Please calculate your own macros if precision is important.
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
