Delicious, carb-controlled cheesecake for one

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If there is a cheesecake in the house, there is a good chance that my hubs and I will not have good portion control. That’s why I designed this delicious treat for one that can easily be made any night of the week. Top with mini sugar free chocolate chips or a few of your favorite berries.

Cheesecake for One

Who doesn’t love cheesecake? But if there is a whole one in the house, I may overeat. I created this recipe as a lower carb, high protein treat that can be enjoyed anytime.
Prep Time 5 mins
Cook Time 25 mins
Course Dessert
Cuisine American
Servings 1
Calories 102 kcal


  • 1 custard cup or ramekin
  • 1 tablespoon measure
  • 1 teaspoon measure
  • 1 rubber spatula for mixing



  • Coat the custard cup or ramekin with cooking spray. Place the Laughing Cow wedge in the custard cup or ramekin and leave on counter until it reaches room temperature and is a bit softened.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Add the remaining ingredients to the custard cup or ramekin and mix carefully. (Cup will be pretty full)
  • Place in preheated oven and bake 25 minutes or until the cheesecake is lightly browned and not too jiggly.
  • Refrigerate (if you have self control!) until chilled or enjoy warm. Top with a few miniature sugar free chocolate chips, if desired.


Calories: 102kcalCarbohydrates: 4.7gProtein: 11.3gFat: 3.8gSaturated Fat: 2.3gTrans Fat: 0.1gCholesterol: 14.6mgSodium: 327.3mgVitamin A: 4.4IUCalcium: 24mgIron: 1.8mg
Keyword vegetarian
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Delicious carb-controlled, low sodium cottage cheese made in the Instant Pot

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I love cottage cheese, but store bought cottage cheese is very high in sodium. Making cottage cheese couldn’t be easier using the Yogurt feature on your Instant Pot.

I used Kroger brand unflavored Carbmaster 2% Milk in my cottage cheese. Many people also like to add cream or buttermilk to their cottage cheese to add creaminess. While I included low fat buttermilk in my recipe write up, I ultimately did not need it or choose to use it.

This delightful cottage cheese is also a fine stand in for ricotta in any of your recipes.

If you want to take things further, gather your cottage cheese into a ball and place in a tofu press, refrigerate, and create your own homemade paneer or farmer’s cheese (sometimes referred to as potted cheese).

Low Carb Low Sodium Cottage Cheese in the Instant Pot

Creating your own delicious cottage cheese couldn't be easier using your Instant Pot. Control the calories, carbs, and sodium by making your own fresh cheese at home!
Course Side Dish
Cuisine American
Servings 8
Calories 103 kcal


  • 1 half gallon Carb controlled milk I used Kroger brand unflavored Carbmaster 2% milk
  • 5 tbsp lemon juice or white vinegar
  • 5 tbsp low fat buttermilk optional


  • Pour milk into Instant Pot cooking pot and cover with glass lid or black instant pot lid.
  • Push the Yogurt button and then step through the displays on the screen until it reads "Boil."
  • During the Boil cycle, remove the lid and whisk the milk a couple of times during the cycle.
  • When the beep sounds, remove the lid and measure the milk's temperature. Anywhere from 170 to 180 degrees Farenheit is fine.
  • Slowly pour in the lemon juice or vinegar and very gently stir the milk. You should start seeing signs of the milk curdling almost immediately. If you don't, add a tiny bit more lemon juice or white vinegar.
  • Turn off the Instant Pot. Cover the milk in the pot with the glass lid and let sit for at least 30 minutes.
  • If you are adding buttermilk or cream, measure it and set it in the fridge.
  • Pour the cottage cheese into a strainer lined with cheesecloth that you have placed inside a larger bowl or pot OR place it in the greek yogurt strainer.
  • Allow the whey to drain from the cheese. (This could take an hour or so)
  • If the cottage cheese still seems to have a lot of liquid after the whey has drained, place it in a colander lined with cheesecloth, gently gathering the cheesecloth around the cottage cheese in a bowl and gently squeeze to remove additional whey.
  • Once you are happy with the dryness of your cottage cheese, stir in the buttermilk or cream if you are using. I did not do this when I made my cottage cheese, but create your mixture according to your desired tastes.
  • Refrigerate and enjoy within 5 days.


I found that I did not need or want the added buttermilk or cream when I made my cottage cheese, but create your mixture according to your desired tastes. The recipe nutrition is calculated using Kroger unflavored Carbmaster 2% milk and 5 tablespoons of low fat buttermilk.
Straining the curds and whey
A greek yogurt strainer makes draining the whey from the curds much easier.

Ultimately, I chose to put some cheesecloth in a colander and gently squeeze some additional whey out of the cheese.

The final mixture made just a bit less than 3 cups. You can still see some whey around the edges, but after refrigerating for a few hours, it has set up very nicely and I did not find the cheese runny at all.


Calories: 103kcalCarbohydrates: 7gProtein: 10gFat: 5gCholesterol: 27mgSodium: 88mgSugar: 3g
Keyword vegetarian
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Very veggie frittata for two

This very veggie frittata for two is more vegetables than eggs, and is quick, filling, and nutritious. Vary the ingredients to vegetables that you have on hand.

Very Veggie Frittata for Two

Course Main Course


  • 5 oz baby spinach, washed
  • 8 oz assorted fresh mushrooms, washed and chopped
  • 1 tbsp olive oil
  • 1 1/2 slices Sargento Ultra thin swiss cheese, torn into small pieces
  • 4 eggs, beaten
  • cooking spray


  • Preheat the oven to 350. Spray an oven-proof 10” skillet with cooking spray.
  • Saute the baby spinach and mushrooms in the olive oil until soft. Arrange them evenly in the skillet.
  • Pour beaten eggs over vegetable mixture, top with cheese. Cook on stovetop just until eggs begin to set around the edge of the skillet.
  • Place the skillet in the oven and bake for 15 minutes or until the eggs are done and cheese is melted.
  • Divide into two pieces, serve.
Keyword vegetarian
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I sometimes sprinkle a bit of sumac and cracked pepper over the eggs and veggies before placing in the oven. This dish makes a quick lunch or light dinner, and would also be a wonderful brunch entree.

Use this quick skillet technique for perfect green beans

Quit boiling or microwaving green beans. This quick skillet method is my new standard go-to. The beans are perfectly crisp-tender, and retain their vibrant color and taste.

Skillet Green Beans

Prep Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine American


  • 12 oz fresh green beans cleaned and snapped
  • 1/4 cup water
  • 1-2 tbsp butter or olive oil


  • Place 12 oz fresh green beans into a large skillet.
  • Add 1/4 cup water.
  • Bring to boil.
  • Cover & boil for 3 minutes.
  • Uncover & add 1-2 Tablespoons butter or olive oil.
  • Cook until water boils dry stirring frequently.
  • Serve. 
Keyword vegan, vegetarian
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Vegetarians: Add additional seasoning by tossing the beans with a drizzle of honey and dashes of low sodium soy sauce before serving, if desired.

Vegan baked mini doughnuts

Autumn (and vegan) fun: baked mini doughnuts with only two ingredients to the batter.

Most store bought cake mixes are vegan. Select the cake mix flavor of your choice, and mix it with one 15-oz can of pumpkin purée.


Optional additions to the batter are mini vegan chocolate chips, or mini baking chips of any kind if you are vegetarian, or chopped nuts.

To bake:

Spoon into mini doughnut pans or regular size muffin pans coated with cooking spray. Bake mini doughnuts at 350 for 12-14 minutes. Bake regular size muffins at 350 for 18-20 minutes.


Take store bought frosting and melt in a dish in the microwave. Dip mini doughnuts in frosting, and add sprinkles if desired.

Muffins can be frosted and served as cupcakes or served as is for a treat any time of the day.

Always check packaging to make sure the product you’ve purchased is vegan!