Name: Chocolate Peanut Butter Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 tbsp Almond Flour; 0.5 cup Nonfat Greek Yogurt; 2 oz Neufchatel Cheese; 0.5 scoop Chocolate Whey Protein; 1 tbsp Natural Peanut Butter; 1 tbsp Unsweetened Cocoa Powder

Nutrition

Per serving

543 calories

Protein: 40g; 28% of calories
Carbs: 20g; 14% of calories
Fat: 37g; 58% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Combine the almond flour with a teaspoon of water and a pinch of stevia in a small bowl until a crumbly dough forms.
Press the almond flour mixture firmly into the bottom of a small ramekin or springform pan to create the crust.
In a separate mixing bowl, whisk together the Greek yogurt and softened Neufchatel cheese until completely smooth.
Fold in the chocolate protein powder and cocoa powder until the color is uniform and no lumps remain.
Pour the cheesecake filling over the almond crust and smooth the top with a spatula.
Microwave the peanut butter for 15 seconds until runny, then drizzle it over the cheesecake and use a toothpick to create a swirl pattern.
Place the cheesecake in the refrigerator for at least 2 hours or the freezer for 30 minutes to set before serving.

Nutrition

Ingredients

Instructions

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