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Low Carb Protein Cheesecake Recipe

February 26, 2020

Low Carb Protein Cheesecake Recipe

Desserts are probably my biggest weakness which is why I love coming up with recipes that tastes just like the real deal, but also fit my nutrition goals. There are two variations to this recipe you can do depending on your fitness goals: With the crust and without the crust. This recipe makes 6 servings with each serving being large pieces of the cheesecake. The nutrition with the crust for 1 serving is: 390 calories, 34g Fat, 6g Net Carbs, 3g Sugar, 16g Protein! With Crust: The nutrition without the crust and just baked Protein Cheesecake Squares is: 192 Calories, 15g Fat, 5g Net Carbs, 3g Sugar, 12g Protein. The choice is yours and depends on your caloric needs.   I love eating these at night as my pre-bedtime High Protein, Low Carb snack and even sometimes after an ABS Fit Life Workout to get a good protein source in. Enjoy this recipe! If you haven't already, be sure to subscribe so you can stay tuned as new recipes and workouts come out!

If you don't feel like watching the quick recipe video, the instructions are very simple: Crust: Melt 1/3 cup of butter and mix with 1 cup of blanched almond flour. (Stir it together with a spoon until crumbled). Spray non-stick baking spray in your 13 x 9 inch pan and press the almond flour batter down into the bottom of the pan until spread evenly. Bake at 350 degrees for 10 minutes then remove from oven.

Chocolate Chip Protein Cheesecake Filling: Take 8oz of regular cream cheese that is softened, 8 oz Fage 0% Greek Yogurt, dash of Vanilla Extract and mix/beat together using a hand held mixer or kitchen aid mixer. Once mixed together, add in 1 scoop of Vanilla Whey & Casein Blend Protein Mix (I like using the Vanilla Cake Batter ABS Protein Pancakes) and 1/3 cup of Powdered Monk Fruit Sweetener and blend together. Last, add in 2 whole eggs and mix together until batter is smooth. Optional, fold in 2 tbsp. of Lilys Dark Chocolate Stevia Sweetened baking chips. When batter is smooth and fully mixed, spread evenly over crust (if you did not use the crust then you can just pour this directly into a pan that has been greased). Baked at 325 degrees for 30 minutes. When top of cheesecake is firm (not jiggly) the cheesecake is done. Set out to cool for approximately 1 hour then place in fridge for 2-3 hours. Makes 6 servings.

 

A few notes: Make sure you use a protein blend as it will bake better then just straight whey protein. This is why I choose the Vanilla Cake Batter ABS Protein. Also, if you pull the cheesecake out at 30 minutes and it is still a little gooey in the middle just bake it for 3-5 more minutes or until the top is firm. 




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