Updated 10/2024
Be ready for the Holidays with this Low Fat & Low Carb Cheesecake that will have everyone enjoying dessert!
450 grams low fat cottage cheese (I use Good Culture)
2 grams vanilla extract (I prefer Vanilla Extract Powder)
2 grams caramel extract
100 grams raw whole eggs
200 grams canned pumpkin (not pie filling, pure packed canned pumpkin)
16 grams pumpkin pie spice
40 grams Swerve Confectioners
30 grams egg white powder
100 grams egg whites
Preheat oven to 350 degrees.
Drain cottage cheese of any whey on the surface.
In a blender, blend drained cottage cheese, whole eggs, and extracts until smooth.
Mix pumpkin, Swerve, pumpkin pie spice and egg white powder in a bowl into a paste.
Combine cottage cheese mix and pumpkin mix in a food processor or stand mixer and blend until smooth
In a metal bowl, bring egg whites to stiff peaks and add to batter. Fold in until integrated.
If using a Springformnpan, test with water to make sure it doesn’t leak. If it does, consider using a parchment paper lining.
Lightly spray the inside of the pan/plate with butter or no stick spray. Pour mixture into a 6 or 8” Springform pan or 10” pie plate and bake at 350 degrees for 45 minutes
Let cool on counter and transfer to fridge for at least 45 minutes, overnight is best.
If using a springform pan: Remove from fridge and place the springform pan on a raised surface and undo the spring.
Slice into 8 pieces
Per Slice
Protein 13.6 grams
Total Carbs 10 grams
Net Carbs 8.6 grams
Fat 2.8 grams
Pumpkin Cheesecake
Be ready for the Holidays with this Low Fat & Low Carb Cheesecake that will have everyone enjoying dessert!
Ingredients
450 grams low fat 2% cottage cheese
2 grams vanilla extract
2 grams caramel extract
100 grams raw whole eggs
200 grams canned pumpkin
16 grams pumpkin pie spice
40 grams Swerve Confectioners
30 grams egg white powder
100 grams (equivalent of 2 large eggs) egg whites
Instructions
Preheat oven to 350 degrees.
Drain cottage cheese of any whey on the surface.
In a blender, blend drained cottage cheese, whole eggs, and extracts until smooth.
Mix pumpkin, Swerve, pumpkin pie spice and egg white powder in a bowl into a paste.
Combine cottage cheese mix and pumpkin mix in a food processor or stand mixer and blend until smooth
In a metal bowl, bring egg whites to stiff peaks and add to batter. Fold in until integrated.
If using a Springformnpan, test with water to make sure it doesn’t leak. If it does, consider using a parchment paper lining.
Lightly spray the inside of the pan/plate with butter or no stick spray. Pour mixture into a 6 or 8” Springform pan or 10” pie plate and bake at 350 degrees for 45 minutes
Let cool on counter and transfer to fridge for at least 45 minutes, overnight is best.
If using a springform pan: Remove from fridge and place the springform pan on a raised surface and undo the spring.
Notes
Slice into 8 pieces
Per Slice
Protein 13.6 grams
Total Carbs 10 grams
Net Carbs 8.6 grams
Fat 2.8 grams
Nutrition
- Serving Size: 8
- Fat: 2.8
- Carbohydrates: 10
- Fiber: 1.4
- Protein: 13.6
