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Diabetic Cheesecake

A single slice of diabetic cottage cheese on a red dessert plate.
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5 from 5 reviews

Here is a one-bowl, gluten-free, sugar-free diabetic cheesecake that you have been looking for. Made with cottage cheese, it takes 10 minutes of your hands-on time to prepare and tastes as good as traditional cheesecake!


  • 15.8 oz. (450 g) low-fat cottage cheese
  • 10.6 oz. (300 g) sour cream
  • 3 large eggs
  • 2/3 cup (60 g) almond flour
  • 1 teaspoon vanilla extract
  • 1 oz. (30 g) unsalted butter

*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!

**If needed, please refer to Baking Conversion Charts.


  1. Preheat oven to 355 degrees F/180 degrees C. To sieve cottage cheese, place it into a strainer, and using the back of a tablespoon, press down to pass cottage cheese through the fine mesh. Try to work in small batches at a time.

  2. Place butter in a microwave-safe small bowl, cover it with a plate or plastic film, and melt it in the microwave at 50 percent power for 30 to 60 seconds. Let it cool a bit. Use a silicone brush to brush a 10-inch/25 cm stoneware pie plate with melted butter. Keep the rest of the butter for later.

  3. Place cottage cheese in a large bowl, add sour cream, eggs, vanilla extract, and mix with a hand whisk. Fold in almond flour and gently mix again. Add the remaining melted butter and combine. Pour the mixture into the prepared dish (photo 3) and bake for 45 to 50 minutes.

  4. Then, take it from the oven and let it cool down to room temperature completely (photo 4). Finally, serve the cottage cheesecake sliced in a baking dish.


  1. You can bake this cheesecake in a springform pan or other pan you have on your hands. To do so, please, calculate ingredients with this simple cake pan converter.
  2. Cheesecake is ready when its center has an almost set texture but still jiggles slightly. It will continue to firm up as it cools on the countertop or in the fridge.
  3. Cut it with a sharp knife once it is cooled down completely.
  4. Store the baked cheesecake refrigerated (in an airtight container or wrapped in plastic) for up to three days. 





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