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–+ servings
Keto Caramel Cottage Cheese Bake – vegetarian recipe
Stav Kogan

Keto Caramel Cottage Cheese Bake

Craving a rich, decadent dessert without the carbs? This Keto Caramel Cottage Cheese Bake is your new best friend! It blends into an incredibly smooth, creamy, and protein-packed base that tastes just like a classic cheesecake. It's a one-bowl wonder that's as easy to make as it
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 6 serving
Calories: 290
Ingredients Method Nutrition

Ingredients
  

  • 3 large eggs
  • 3/4 cup (180 ml) heavy cream
  • 1 cup (225 g / 7.9 oz) full-fat cottage cheese
  • 1/2 cup (100 g / 3.5 oz) granulated keto-friendly sweetener (e.g., erythritol or allulose)
  • 1/4 cup (60 ml) unsweetened or sugar-free caramel topping
  • 1 cup (96 g / 3.39 oz) fine almond flour
  • 1/4 teaspoon (20 ml / 0.7 fl oz) baking powder
  • 1/4 teaspoon (20 ml / 0.7 fl oz) ground cinnamon, plus more for dusting
  • Butter or coconut oil, for greasing the dish
  • For the smoothest, most cheesecake-like texture, blend the cottage cheese, eggs, and heavy cream until completely lump-free before adding the other .
  • Ensure your eggs and cottage cheese are at room temperature. This helps them combine more evenly and prevents a curdled texture.
  • The bake is done when the edges are set and the center has a slight jiggle. It will firm up completely as it cools, so avoid overbaking.

Method
 

  1. Preheat your oven to 350°F / 175°C. Generously grease an 8x8 inch (20x20 cm) glass baking dish with butter.
  2. In a blender or a large bowl using an immersion blender, combine the cottage cheese, eggs, heavy cream, and caramel topping.
  3. Blend until completely smooth and no lumps remain.
  4. Add the granulated sweetener, almond flour, baking powder, and 1/4 teaspoon (20 ml / 0.7 fl oz) of cinnamon to the blender. Pulse until just combined.
  5. Do not overmix.
  6. Pour the batter into your prepared baking dish and spread it evenly.
  7. Sprinkle the top with an extra dash of cinnamon.
  8. Bake for 50-60 minutes, or until the edges are set and golden and the center has only a slight jiggle.
  9. Let the bake cool completely on a wire rack before refrigerating for at least 2 hours to set.
  10. Slice into 6 bars and serve.
  11. Let the bake cool on the counter for at least 30 minutes, then refrigerate for 2-3 hours before slicing. This step is essential for the best flavor and a clean cut.

Nutrition

Calories: 290kcalCarbohydrates: 4gProtein: 12gFat: 25g

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