Protein Marble Cheesecake with Cookie Crumble Topping (Keto/High Protein Options)


Protein Marble Cookie Cheesecake (Serves 8)



-1 1/4 cup 2% pureed cottage cheese (313g, weigh after pureeing!) OR 11oz cream cheese, softened

-1 cup (233g) 2% greek yogurt OR full-fat sour cream 

-1/2 tsp vanilla extract

-1/2 tsp salt

-1 tbsp(6g) almond flour

-4 tbsp splenda (OR another sweetener that measures like sugar)

-3 tbsp truvia (OR 6 tbsp of a sweetener that measures like sugar)

-1/2 cup (126g) egg whites OR 2 whole eggs 


-2 tbsp(12g) cocoa powder

-3 tbsp(20g) Cellucor molten chocolate whey(optional)

-1 tbsp truvia (OR 2 tbsp of a sweetener that measures like sugar)


-Sugar Free Chocolate Chips OR

– Keto Chocolate Chip Cookies-Crumbled (you can use whichever recipe you prefer, my own recipe is here or on my instagram! )


  1. Pre-heat oven to 350*
  2. Line the bottom of a small-medium size spring form pan with tin foil and spray with oil.
  3. In a large bowl combine the first 7 ingredients until smooth, then beat in the eggs until combined(if using egg whites, DO NOT BEAT WITH MIXER, just gently whisk in).
  4. Divide the mixture in half and add the cocoa powder, whey and additional truvia until smooth. 
  5. Using a spatula, scrape half of the vanilla mixture into the springform pan, pour half of the chocolate mixture on top.
  6. Repeat step 5 once more until the batter is gone.
  7. Add toppings as desired.
  8. Bake at 350*F for 45min then reduce temp. to 300*F for another 15min. (OR bake until centre is set, every oven is different!)
  9. Remove from oven and cool to room temp. before refrigerating (for at least an hour) and removing from the pan.
  10. Enjoy! 

Per Serving: 

2F/4C/11.5P (non-Keto version) (Using all of the lower-fat options listed) 

17.5F/4.5C/7.5P (Keto version) (Using all of the higher-fat options listed) 

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