High-Protein Keto Key Lime Cheesecake Cups

Yield: 6 cups
Prep time: 15 minutes
Chill time: 2–3 hours
Difficulty: Easy
Type: Keto • Low Carb • High Protein • No-Bake

 Ingredients

For the Keto Crust

• ¾ cup almond flour
• 2 tbsp powdered erythritol or allulose
• 2 tbsp melted unsalted butter
• ¼ tsp vanilla extract
• Pinch of salt

For the High-Protein Key Lime Filling

• 8 oz (226 g) full-fat cream cheese, softened
• 1 cup (225 g) cottage cheese
• ½ cup (120 g) plain Greek yogurt
• ½ cup vanilla whey protein powder
• 3 tbsp fresh key lime juice
• 1 tbsp finely grated lime zest
• 2–3 tbsp powdered erythritol or allulose, to taste
• 1 tsp vanilla extract
• Pinch of salt

Optional Topping

• Whipped cream
• Extra lime zest
• Small lime wedges
• A few chopped pecans or almonds

 Instructions

1. Make the crust
Mix almond flour, sweetener, melted butter, vanilla, and salt until the mixture resembles wet sand.

2. Fill the cups
Divide the crust mixture between 6 small dessert cups. Press it firmly into the bottom of each cup.

3. Make the cheesecake filling
Add cottage cheese, cream cheese, Greek yogurt, protein powder, lime juice, lime zest, sweetener, vanilla, and salt to a blender or food processor.

Blend until completely smooth and creamy. Scrape down the sides if necessary.

4. Taste and adjust
Taste the filling. Add a little more lime juice for extra tang or sweetener if you prefer it sweeter.

5. Assemble
Spoon the cheesecake mixture evenly over the crust in each cup. Smooth the tops.

6. Chill
Cover and refrigerate for at least 2–3 hours, preferably overnight. This allows the cheesecake cups to firm up properly.

7. Garnish and serve
Top with a small amount of whipped cream, fresh lime zest, and a tiny lime wedge before serving.

 Estimated Nutrition

Approximate values; they vary according to the specific protein powder, cream cheese, yogurt, cottage cheese, and sweetener used.

Per 1 of 6 cups:

• Calories: ~300–320 kcal
• Protein: ~22–25 g
• Fat: ~21–23 g
• Total Carbs: ~8–10 g
• Fiber: ~2 g
• Net Carbs: ~6–8 g
• Sugar: ~3–4 g

 Nut Information

Contains: Almonds, if almond flour is used.

Nut-free option: Replace almond flour with sunflower-seed flour in an equal amount.

Optional nuts: Pecans or chopped almonds can be added on top.

 Keto Tips

• Use unsweetened cottage cheese and Greek yogurt.
• Choose a low-carb whey protein powder with minimal added sugar.
• Powdered sweetener blends more smoothly than granulated sweetener.
• For the strongest lime flavor, use fresh lime zest + fresh juice.
• Check your protein powder’s carbohydrate count because brands vary significantly.

 Recipe Q&A

Q: Can I make these without protein powder?
Yes, but the protein content will be lower and the filling may be slightly softer.

Q: Can I use regular lime juice?
Yes. Fresh lime juice gives the best flavor, but bottled juice works in a pinch.

Q: Can I make them ahead of time?
Yes. They can be refrigerated for about 2–3 days in covered containers.

Q: Can I freeze them?
Yes. Freeze without whipped-cream toppings for up to about 1 month. Thaw overnight in the refrigerator.

Q: Are these truly keto?
They can fit a keto diet when made with low-carb ingredients and a suitable sweetener, but always calculate the actual net carbs from your specific brands.

Q: Why use cottage cheese?
It adds substantial protein and creates a creamy cheesecake texture when blended completely smooth. High-protein cheesecake recipes commonly use cottage cheese for this purpose.

Q: How do I prevent a grainy filling?
Use softened cream cheese and blend the cottage cheese until completely smooth before chilling.