Protein Cheesecake
Deliciously smooth and creamy protein cheesecake that tastes anything but healthy! Each slice is packed with 18g of protein and is perfect for everyone!
Ingredients
Crust:
- 1 1/4 cups almond flour
- 2 tbsp protein powder
- 2 tbsp monk fruit or granulated sweetener of choice
- 1/4 cup unsalted butter melted
Protein Cheesecake:
- 2 8 oz packages cream cheese room temperature
- 2/3 cups monk fruit or granulated sweetener of choice
- 1/2 cup vanilla protein powder
- 1/3 cup heavy cream
- 1/3 cup greek yogurt
- 2 tsp vanilla extract
- 2 large eggs
Instructions
- Make your crust by mixing all of your ingredients together until well incorporated and evenly spread over the bottom and up the sides of your prepared springform pan.
- Bake your crust for 8 to 10 minutes.
- Fill a deep baking dish with water and carefully place it on the bottom rack of your oven.
- Reduce your temperature to 325 degrees F. Using a stand mixer with a paddle attachment, beat your cream cheese, monk fruit, vanilla protein powder, heavy cream, greek yogurt, and vanilla until smooth. Scrape down the sides of your bowl. Add in your eggs one at a time, mixing until the egg is just combined.
- Bake at 325 degrees F for 75 minutes. Turn off the oven and slightly crack open the oven door. Let the cheesecake slowly reduce in temperature for one hour then remove it from the oven.
- Allow your cheesecake to cool to room temperature and then place in your fridge for at least 4 hours, preferably over night.
- Once done chilling, slice and enjoy!
Notes
*NET carbs: 6.9g
Nutrition
Serving: 1sliceCalories: 299kcalCarbohydrates: 8.4gProtein: 18.2gFat: 22.9gFiber: 1.5gSugar: 4.2g
Tried this recipe?Let us know how it was!