A rich, creamy cheesecake with warm gingerbread spices and a buttery almond crust. This sugar-free dessert is perfect for the holidays while keeping carbs low and protein high.
Prep Time: 20 minutes
Cook Time: 55 minutes
Chill Time: 4 hours (or overnight)
Total Time: 5 hours 15 minutes
Servings: 12
Ingredients
High-Protein Crust
- 1½ cups (150 g) almond flour
- ½ cup (50 g) vanilla whey protein isolate
- ¼ cup (50 g) granulated monk fruit sweetener
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- ¼ cup (56 g) melted butter
Gingerbread Cheesecake Filling
- 16 oz (450 g) reduced-fat cream cheese, softened
- 1½ cups (340 g) low-fat cottage cheese, blended until smooth
- 1 cup (240 g) plain non-fat Greek yogurt
- 2 scoops (60 g) vanilla whey protein isolate
- 3 large eggs
- ½ cup (100 g) granulated monk fruit sweetener
- 1 tbsp vanilla extract
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp allspice
- 1 tbsp unsulphured molasses (optional, adds authentic gingerbread flavor; omit for the lowest carbs)
Optional Topping
- Sugar-free whipped cream
- Ground cinnamon
- Crushed pecans
- Sugar-free caramel drizzle
Instructions
1. Prepare the Crust
- Preheat the oven to 325°F (165°C).
- Grease or line a 9-inch (23 cm) springform pan.
- Mix the almond flour, protein powder, sweetener, spices, salt, and melted butter until evenly combined.
- Press the mixture firmly into the bottom of the pan.
- Bake for 10 minutes, then let cool.
2. Make the Filling
- Blend the cottage cheese until completely smooth.
- Beat the cream cheese until creamy.
- Add the blended cottage cheese, Greek yogurt, sweetener, and vanilla.
- Mix in the protein powder and gingerbread spices.
- Beat in the eggs one at a time, mixing on low speed just until incorporated.
- If using, stir in the molasses.
3. Bake
- Pour the filling over the cooled crust.
- Bake for 50–55 minutes, until the edges are set and the center still has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes.
- Remove and cool completely, then refrigerate for at least 4 hours or overnight.
4. Serve
Top with sugar-free whipped cream, a sprinkle of cinnamon, chopped pecans, or a drizzle of sugar-free caramel if desired.
Approximate Nutrition (Per Slice)
- Calories: 255
- Protein: 22 g
- Total Carbs: 8 g
- Fiber: 3 g
- Net Carbs: 5 g (about 6 g if using the molasses)
- Fat: 15 g
