Basically guilt-free this protein cheesecake is filled with ingredients like cottage cheese and protein powder! Yet it's still creamy!
Servings 8 servings
for the crust-
- 1 1/2 cups almond flour
- 2 tablespoons coconut flour
- pinch salt
- 3 tablespoons truvia
- 3 tablespoons coconut oil melted
for the filling-
- 1-2 tablespoons milk
- 1 3/4 cups fat free cottage cheese
- 4 oz neufchâtel cheese 1/3 fat cream cheese
- 1 scoop vanilla protein powder about 1/3 cup
- 1 small box sugar free cheesecake flavor pudding mix
Preheat oven to 350 degrees. Lightly spray 9-inch springform pan with nonstick cooking spray and set aside.
In a small bowl, stir ingredients for the crust until moistened.
Press into the bottom and slightly up the sides of the prepared pan.
Bake 8 minutes or until lightly browned. Set aside to cool.
For the filling, place all ingredients except the milk into a high powdered blender and blitz 1-2 minutes, sprinkling in the milk as needed, until completely smooth.
Pour into prepared crust, cover, and refrigerate 2 hours or so until set.
Calories: 262kcal | Carbohydrates: 13g | Protein: 13g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 19mg | Sodium: 384mg | Potassium: 118mg | Fiber: 3g | Sugar: 3g | Vitamin A: 78IU | Calcium: 129mg | Iron: 1mg