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High Protein Low Carb Lemon Cheesecake Jars - Bright, Creamy, And Satisfying

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3/4 cup almond flour
  • 2 tablespoons unsalted butter, melted (or coconut oil)
  • 1 tablespoon granular sweetener of choice (allulose, erythritol, or monk fruit blend)
  • 1/2 teaspoon vanilla extract
  • Pinch of fine sea salt
  • 8 ounces light cream cheese, softened to room temperature
  • 1 cup plain nonfat Greek yogurt (thick, strained style)
  • 1/3 to 1/2 cup powdered or confectioners-style sweetener (to taste)
  • 1 large lemon, zested (about 1 tablespoon zest)
  • 3–4 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt
  • 1 scoop unflavored or vanilla whey/casein protein powder (about 25–30 g), for extra protein
  • 2–3 tablespoons unsweetened almond milk, if needed to loosen
  • Fresh berries for topping (raspberries or blueberries pair well)
  • Extra lemon zest curls for garnish

Method
 

  1. Make the crust: In a small bowl, stir together almond flour, melted butter, sweetener, vanilla, and a pinch of salt until it resembles damp sand. It should hold together lightly when pressed.
  2. Portion the crust: Divide the mixture among your jars and press it down gently with the back of a spoon. You’re aiming for a thin, even layer. Set aside.
  3. Soften the cream cheese: Ensure the cream cheese is truly room temperature. This prevents lumps and keeps the filling silky.
  4. Mix the filling base: In a medium bowl, beat the cream cheese with a hand mixer for 30–60 seconds until smooth and fluffy. Add Greek yogurt and beat again until fully combined.
  5. Flavor and sweeten: Add powdered sweetener, lemon zest, lemon juice, vanilla, and salt. Beat until smooth and slightly thick. Taste and adjust lemon or sweetness as needed. For extra protein, beat in the protein powder now.
  6. Adjust texture: If the filling feels too thick, add almond milk 1 tablespoon at a time until it’s creamy and spoonable but not runny. It should hold soft peaks.
  7. Assemble: Spoon or pipe the filling over the crust layer in each jar, leaving a little room at the top. Smooth the surface with a spoon.
  8. Chill to set: Cover and refrigerate for at least 1–2 hours, or up to overnight. Chilling firms the texture and mellows the lemon.
  9. Finish and serve: Top with a few fresh berries and a sprinkle of lemon zest. Serve cold, straight from the jar.