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Preheat your oven to 350°F. Prepare a standard pie pan or cake pan with parchment paper, or if you are using a prepared pie crust like me, set that aside.
In a food processor, blend the cottage cheese and Greek yogurt together until smooth and creamy. There should be no more lumps.
In a medium mixing bowl, beat the eggs, syrup, swerve, salt, and vanilla, and cottage cheese mixture.
Pour batter into your pie/cake pan or pecan crust. Bake for 1 hour. Chill at least 4 hours in the fridge and enjoy!