YOUR SOLIN GENERATED RECIPE
High-Protein Chocolate Cheesecake Bars
A grain-free almond crust topped with a rich, blended cottage cheese and chocolate protein filling, baked to perfection with a velvety finish.
INGREDIENTS
1.5 tablespoons Almond Flour
1.25 tablespoons Oat Flour
0.8 cup Fat-Free Cottage Cheese
0.85 scoop Chocolate Whey Protein Powder
2 tablespoons Unsweetened Cocoa Powder
0.15 cup Liquid Egg Whites
PREPARATION
Preheat your oven to 325°F and line a small loaf pan with parchment paper for easy removal.
In a small mixing bowl, combine the almond flour and oat flour with a teaspoon of water or liquid stevia to create a crumbly dough.
Press the dough mixture firmly and evenly into the bottom of the prepared pan to form the base.
Place the cottage cheese, protein powder, cocoa powder, and egg whites into a high-speed blender.
Blend on high until the mixture is completely smooth and has a glossy, creamy consistency.
Pour the chocolate cheesecake batter over the crust and smooth the top with a spatula.
Bake for 25 to 30 minutes until the edges are firm but the center remains slightly soft.
Allow the bars to cool completely at room temperature before transferring to the refrigerator.
Chill for at least 3 hours to allow the cheesecake to set before slicing into bars.