Swedish low-carb cheesecake with strawberry jam

Swedish low-carb cheesecake with strawberry jam

This protein-packed, low-carb version of the Swedish cheesecake "ostkaka" is creamy and has a lovely crunch from the chopped almonds. Served together with a sugar-free strawberry jam, it's the perfect healthy dessert.

Swedish low-carb cheesecake with strawberry jam

This protein-packed, low-carb version of the Swedish cheesecake "ostkaka" is creamy and has a lovely crunch from the chopped almonds. Served together with a sugar-free strawberry jam, it's the perfect healthy dessert.
USMetric
4 servingservings

Ingredients

Swedish cheesecake
  • 3 3 large egglarge eggs
  • 3 tbsp 3 tbsp erythritol
  • ¼ tsp ¼ tsp bitter almond extract (optional)
  • 8 oz. (1 cup) 230 g (260 ml) cottage cheese
  • 5 oz. (23 cup) 140 g (150 ml) cream cheese
  • ¼ cup (1¼ oz.) 60 ml (35 g) almonds, chopped
Sugar-free strawberry jam
  • 4 oz. 110 g frozen strawberries, thawed
  • 1 tbsp 1 tbsp erythritol
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Instructions

Swedish cheesecake

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, whisk together the eggs, erythritol, and bitter almond extract (if you're using it).
  3. Add the cottage cheese, cream cheese, and 2/3 of the chopped almonds to the bowl and whisk until combined.
  4. Pour into one big baking dish, about 8” x 8” (20 x 20 cm), or individual ramekins. Sprinkle the rest of the almonds on top. Bake for 20-30 minutes, or until the edges are lightly browned and set, and the center is slightly jiggly. Set aside to cool for about 15 minutes, or until lukewarm.
  5. Sugar-free strawberry jam

  6. Place the strawberries and sweetener in a small bowl. Using a fork, mash together until desired consistency.
  7. Enjoy the cheesecake warm or cold together with the sugar-free jam.

Tip

In Sweden you usually serve the "ostkaka" with whipped cream. It's also common in the Southern part of Sweden so add some saffron to the batter which gives it a beautiful golden color and amazing flavor.

The cheesecake also tastes great with any kind of fresh berries.

Bitter almonds adds the characteristic flavor of the classic version of the Swedish "ostkaka". It could be tricky to find it in some parts of the world.

Regular almond extract works as a substitute. You can also substitute for vanilla extract if you don't prefer the almond flavor.

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9 comments

  1. rmillerkroouze
    Looking forward to making this, but I don't usually keep cottage cheese on hand- could I sub sour cream, our double up on the cream cheese?
    Reply: #2
  2. Crystal Pullen Team Diet Doctor

    Looking forward to making this, but I don't usually keep cottage cheese on hand- could I sub sour cream, our double up on the cream cheese?

    The cottage cheese is an important element to this recipe and it has not been tested with substitutions. It isn't like traditional, American cheesecakes. Ostkaka, a Swedish version of cheesecake is less sweet and is known to be milk curd-based (dating back to the 16th century!), and today, most use cottage cheese for this recipe. If you'd like something without cottage cheese, you may be interested in ur other cheesecake recipes that use sour cream and/or cream cheese. Here is one: https://www.dietdoctor.com/recipes/no-bake-keto-cheesecake-with-toppings

  3. Louise
    Going to try this next time I am at the supermarket to pick up some cottage cheese!
  4. Connie
    So tasty--just made my second one. Thank you for another great recipe!
    Reply: #5
  5. Kristin Parker Team Diet Doctor

    So tasty--just made my second one. Thank you for another great recipe!

    Thank you for your feedback, I'm glad you're enjoying this new recipe!

  6. 1 comment removed
  7. Lynn
    This sounds like a great breakfast
  8. Sarah Hart
    This was very sweet and tasty but didn't remotely set, even after an extra 10 minutes in the oven...
  9. Connie
    I'd love a new "high protein" category for desserts! I've now done this recipe 4 times because, after hearing the latest podcasts on the issue, I am trying to up my protein/lower my overall fat/keep my carbs very low. Getting that in a dessert helps. If you could put all desserts together with 10 or more grams of protein and no more than 70-75% of fat per serving, that would be fantastic. Until then I'll keep scrolling through the choices and checking the nutrition info--but it is tedious.
    Reply: #10
  10. Kerry Merritt Team Diet Doctor

    I'd love a new "high protein" category for desserts! I've now done this recipe 4 times because, after hearing the latest podcasts on the issue, I am trying to up my protein/lower my overall fat/keep my carbs very low. Getting that in a dessert helps. If you could put all desserts together with 10 or more grams of protein and no more than 70-75% of fat per serving, that would be fantastic. Until then I'll keep scrolling through the choices and checking the nutrition info--but it is tedious.

    Thanks for the suggestion! I will pass it along to our team.

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