Name: Creamy Chocolate Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 140 grams Non-fat Greek Yogurt; 80 grams Low-fat Cottage Cheese; 15 grams Chocolate Whey Protein Isolate; 1 large Egg White; 21 grams Almond Flour; 5 grams Unsweetened Cocoa Powder; 5 grams Coconut Oil; 5 grams Dark Chocolate Chips; 2 tablespoons Monk Fruit Sweetener; 1 teaspoon Vanilla Extract

Nutrition

Per serving

438 calories

Protein: 45g; 40% of calories
Carbs: 20g; 17% of calories
Fat: 21g; 42% of calories

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or ramekin.
In a small bowl, combine the almond flour and melted coconut oil until a crumbly dough forms.
Press the almond mixture firmly into the bottom of the prepared pan to create an even crust.
Place the cottage cheese in a blender and process until completely smooth and creamy.
In a medium mixing bowl, whisk together the blended cottage cheese, Greek yogurt, chocolate protein powder, egg white, cocoa powder, monk fruit, and vanilla extract.
Pour the chocolate batter over the almond crust and smooth the top with a spatula.
Bake for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle.
Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours.
Sprinkle with dark chocolate chips before serving for a rich, indulgent finish.

Nutrition

Ingredients

Instructions

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