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High-Protein Lemon Cheesecake Smoothie

4.5 stars, average of 71 ratings

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This creamy smoothie uses collagen and eggs for extra creaminess and protein that will keep hunger at bay and help you stay full for longer.

If you haven't tried using raw eggs in smoothies before, don't worry, you won't get any eggy taste. When blended, raw eggs get really frothy with no eggy flavor. Just make sure you're using pasteurized eggs to keep this sugar-free smoothie safe to consume.

Recipe Tips

If you can't have dairy, use coconut cream instead of cream cheese, and coconut milk instead of whipping cream. Instead of collagen you can use whey protein isolate or egg white protein isolate.

Tip: This smoothie is ideal for those who follow a higher protein keto diet. You can make any adjustments in this recipe directly in the KetoDiet App by cloning any of the recipes from my blog and customizing them to fit your macros and preferences.

More High-Protein Keto Smoothies

Love smoothies? Here are more higher protein keto recipes!

How To Pasteurize Eggs at Home

If a recipe calls for raw eggs and you are concerned about the potential risk of Salmonella, you can make it safe by using pasteurized eggs.

To pasteurize eggs at home, simply pour enough water in a saucepan to cover the eggs. Heat to about 60 °C/ 140 °F. Using a spoon, slowly place the eggs into the saucepan. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurize the eggs and kill any potential bacteria. Let the eggs cool down and store in the fridge for 6-8 weeks.

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Hands-on Overall

Serving size 1 smoothie

Allergy information for High-Protein Lemon Cheesecake Smoothie

✔  Gluten free
✔  Dairy free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free


  • Recipe can be made dairy-free or coconut-free.

Nutritional values (per serving, 1 smoothie)

Net carbs4.3 grams
Protein39.7 grams
Fat39.9 grams
Calories512 kcal
Calories from carbs 3%, protein 30%, fat 67%
Total carbs5.2 gramsFiber0.9 gramsSugars3.3 gramsSaturated fat21.4 gramsSodium472 mg(21% RDA)Magnesium44 mg(11% RDA)Potassium510 mg(26% EMR)

Ingredients (makes 1 serving)


  1. First, since we are using raw eggs, make sure you're using pasteurized eggs. (If you don't want to use ice, simply add some water or use more almond milk.) High-Protein Lemon Cheesecake Smoothie
  2. Place everything in a blender and process until smooth and creamy.
    Note: You can use sugar-free vanilla extract or a pinch of vanilla bean powder instead. Check the tips in the post above for allergy-free options and dairy-free alternatives. High-Protein Lemon Cheesecake Smoothie
  3. Serve immediately. High-Protein Lemon Cheesecake Smoothie

Ingredient nutritional breakdown (per serving, 1 smoothie)

Net carbsProteinFatCalories
Almond milk natural (unsweetened)
0.7 g0.9 g2.2 g25 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.8 g0.6 g11.4 g110 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.7 g12.6 g9.5 g143 kcal
Gelatin powder, hydrolyzed (collagen)
0 g21.4 g0 g84 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g2 kcal
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)
0 g0 g0 g0 kcal
Ice cubes
0 g0 g0 g0 kcal
Lemon zest (peel), fresh
0.1 g0 g0 g1 kcal
Cream cheese, soft (full-fat)
1.9 g4.2 g16.8 g147 kcal
Total per serving, 1 smoothie
4.3 g39.7 g39.9 g512 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (4)

I'm concerned about the advice for pasteurizing eggs.  I was unable to find a source that supported heating the eggs for only three minutes.  One of the authoritative sous vide sources recommends 135F (37C) for an hour and 15 minutes:
Perhaps outside the US market eggs are less likely to carry salmonella.
"Pasteurized in Shell Egg
While only 1 in 10,000–20,000 intact shell eggs contain hazardous levels of Salmonella enteritidis (McGee, 2004; Snyder, 2006), Grade A eggs were implicated in 82% of outbreaks between 1985 and 1991 (Mishu et al., 1994). Therefore, when working with highly susceptible or immune compromised populations, pasteurized eggs should always be used in dishes which call for raw eggs (e.g., chocolate mousses).
Place egg in a 135°F (57°C) water bath for at least 1 hour and 15 minutes (Schuman et al., 1997).
Pasteurized intact eggs can be stored and used just like raw eggs. While the properties of the egg yolk are unaffected, the egg white is milky compared to a raw egg. Whipping time is significantly longer for pasteurized eggs, but the final whip volume is nearly the same (Schuman et al., 1997)."
PS Just received your cookbook "The New Mediterranean Cookbook" and love it.

Hi Bill, thank you for your comment and for buying my book! I believe that supermarket eggs in the UK (where I'm based) and in the US are always pasteurised.
I found tips for egg pasteurisation at home in the International Egg Pasteurisation Manual:
I need to mention that it's not recommended for pregnant and breastfeeding women to eat raw eggs in any form. I hope this helps!

This looks like a fabulous recipe! I'm working hard to increase my protein levels so this smoothie would be a great boost to start the day. My only concern are the eggs... I'm quite sensitive to the smell of raw eggs, does this smell eggy?? I'd rather not waste the ingredients trying to find out 😄 Thank you!

Hi Joanna, I think you will like this. Unlike boiled eggs, which often taste eggy, raw eggs taste neutral and when you blend them, the unwanted texture of raw eggs goes away and you get a completely frothy smoothie. Or you could make a smoothie like this instead (no eggs): High-Protein Chocolate Smoothie