High-Protein Keto Strawberry Cheesecake Cups
High-Protein Keto Strawberry Cheesecake Cups
Creamy strawberry cheesecake cups with fresh berries and a crumb topping — low-carb, sugar-free, and ready in 40 minutes
These high-protein keto strawberry cheesecake cups are creamy, portable, and naturally pink. Blended cottage cheese or cream cheese with strawberries and protein powder creates a no-bake dessert that delivers 14 g of protein and only 5 g net carbs per cup while staying fully sugar-free.
Low-carb, sugar-free, and perfect for meal prep or a grab-and-go treat.
Why you’ll love these cups
- 14g protein per cup
- Only 5g net carbs and fully sugar-free
- Creamy strawberry cheesecake flavor
- No baking required
- Ready in about 40 minutes
- Perfect for meal prep in individual cups
Health notes
- High protein: Cottage cheese or cream cheese plus protein powder deliver a solid boost.
- Low carb: Fresh strawberries and sugar-free sweetener keep net carbs low.
- Sugar-free: No added sugar — only sugar-free alternatives.
- Portion-ready: Individual cups make tracking easy.
Key element — blend until completely smooth
Blend the cottage cheese thoroughly so the filling is silky instead of grainy. That smooth texture is what makes these taste like cheesecake.
Ingredients
Cheesecake filling (6 cups)
- 2 cups (450g) full-fat cottage cheese or 8 oz cream cheese + 1 cup Greek yogurt
- 1½ cups fresh or frozen strawberries (thawed if frozen)
- 1–2 scoops vanilla or strawberry protein powder
- ¼–⅓ cup powdered sugar-free sweetener (to taste)
- 1 tsp vanilla extract
- Pinch of salt
- Optional: 2–3 Tbsp heavy cream for a silkier texture
Topping
- ½ cup diced fresh strawberries
- 3–4 Tbsp almond flour mixed with 1 Tbsp melted butter and 1 tsp sweetener (crumb topping)
Swaps
- Higher protein: Add an extra scoop of protein powder and a splash of cream if needed.
- Dairy-free: Use dairy-free yogurt and plant-based protein powder.
- Mixed berry: Swap some strawberries for raspberries.
- No crumbs: Top with berries only.
Instructions
| 1 | Blend the filling. Add cottage cheese (or cream cheese and yogurt), strawberries, protein powder, sweetener, vanilla, salt, and optional cream to a blender or food processor. Blend until completely smooth and creamy. |
| 2 | Taste and adjust. Taste the mixture and add more sweetener if desired. The filling should be thick but spoonable. |
| 3 | Portion. Divide the filling among 6 small cups or jars. Make the crumb topping by mixing almond flour, melted butter, and sweetener until it looks like damp crumbs. |
| 4 | Chill and top. Refrigerate about 25 minutes (or longer) until slightly firmer. Just before serving, top with diced strawberries and the crumb topping. |
Pro tips
- Blend until completely smooth — leftover cottage cheese texture will show in the finished cups.
- Add toppings just before serving so the crumbs stay crisp.
- These keep well in the fridge for several days, making them great for meal prep.
- Frozen strawberries work well and give a thicker, colder filling.
- If the filling is too thick, add a splash of cream and blend again.
Nutrition
| Nutrient | Per cup |
|---|---|
| Calories | 180 |
| Protein | 14g |
| Net carbohydrates | 5g |
| Total carbohydrates | 7g |
| Fiber | 2g |
| Total fat | 10g |
| Sodium | 220mg |
Estimates based on cottage cheese, strawberries, protein powder, and a light almond-flour crumb. Exact numbers vary with protein powder brand and topping amount.
Variations
Chocolate strawberry
Add 1 Tbsp unsweetened cocoa powder to the filling.
Lemon strawberry
Add 1 tsp lemon zest for extra brightness.
Parfait style
Layer the filling with extra berries and crumbs instead of mixing everything together.
No-crumb version
Skip the almond-flour topping and finish with strawberries only.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Cover tightly; add toppings before serving |
| Freezer | Up to 1 month | Freeze without fresh berry topping |
| Serve | Chilled | Best cold |
FAQ
Test your knowledge
5 quick questions about these strawberry cheesecake cups
1. Protein per cup?
2. Net carbs per cup?
3. Why blend the cottage cheese thoroughly?
4. About how long does this take?
5. Best way to store leftovers?
