Put the softened butter, erythritol, cottage cheese, lemon zest and eggs in a bowl. Scrape out the vanilla bean.
Blend ingredients at medium speed for about one minute.
Now add the protein powder to the protein cheesecake. Mix the dough again for a minute - but please slowly! Otherwise there is too much air in the dough!
Put the dough aside for 15 minutes and let it rest.
Meanwhile, you can preheat the oven to 150°. The low temperature ensures that the cake rises slowly. So it does not collapse after baking.
Pit the cherries.
Pour about half of the dough into a greased mold. Sprinkle the cherries into the mold and fill up with batter.
Put it in the oven. Your low carb cheesecake needs to be baked for 50 minutes.
Let the cake cool and then serve it with fresh cherries and whipped cream.