ALMOND CRUSTED BREAKFAST KETO CHEESECAKE

Cottage cheese has always been one of my favorite ingredients to sneak into recipes for more protein. It has much higher protein content than most other dairy products and with a mild flavor, it is ideal for a large assortment of recipes. Over the years I’ve used Friendship Dairies cottage cheese in lasagnas, smoothies, egg bakes, baked goods, and especially in a keto cheesecake. It has a high protein content like Greek yogurt but works better than yogurt would in many recipes.

Ingredients

Crust Ingredients:

2 cups whole almonds

2 tbsp Trim Healthy Mama Gentle Sweet or my sweetener

4 tbsp salted butter

Filling Ingredients:

16 oz Friendship Dairies 4% California Style cottage cheese

8 oz cream cheese

6 eggs

3/4 cup Trim Healthy Mama Gentle Sweet or my sweetener

1/2 tsp almond extract

1/2 tsp vanilla extract

Topping when serving:

1/4 cup frozen mixed berries per cheesecake thawed

Instructions

• Preheat the oven to 350. In a large food processor pulse the almonds, 2 tbsp sweetener, and 4 tbsp butter until a coarse dough forms. Grease two twelve hole standard silicone muffin pans or line metal tins with paper or foil cupcake liners. I used a silicone muffin pan for this and the cheesecakes popped out really easily. Divide the dough between the 24 holes and press into the bottom to form a crust. Bake for 8 minutes.
• Meanwhile, combine the Friendship Dairies 4% cottage cheese and the cream cheese in the food processor (you don’t need to wash the bowl). Pulse the cheeses until smooth. Add the sweetener and extracts. Mix until combined.
• Add the eggs. Blend until smooth. You will need to scrape down the sides. Divide the batter between the muffin cups.
• For full instructions please see : joyfilledeats.com

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