Chocolate Protein Cheesecake
Nothing says diet splurge more than a slice of cheesecake- but let this high protein cheesecake recipe be the one that breaks the mold!
By Yvette Pullara
11g protein
14g carbs
16g fat
INGREDIENTS
Crust:
1 1/2 c almond flour
1/2 c unsweetened cocoa
3 tbsp honey
2 tbsp stevia
1 tsp vanilla
1/4 tsp salt
1 tbsp coconut oil
Filling:
2 c raw cashews, soaked overnight
1 medium (1 c) zucchini, peeled & diced
1 tbsp coconut oil
1/4 c stevia
2 scoops Infinite Labs 100% Whey Isolate chocolate
1 tsp vanilla
2 tbsp water
1/2 tsp instant coffee granules (opt)
1/4 tsp salt
Chocolate Drizzle (opt):
Sugar Free Dark Chocolate (1/8 c)
Approx 1 tsp Coconut Oil
DIRECTIONS
1. Add crust ingredients into a food processor.
2. Press crust into a 9” springform pan.
3. Add filling ingredients into a food processor. Blend until creamy.
4. Pour on top of crust.
5. Place in freezer for about 2 hours to set up.
6. Remove from freezer and prepare drizzle by melting chocolate chips with 1 tsp coconut oil in the microwave for about 30 seconds. Drizzle onto cake. Slice and serve.
7. Keep refrigerated as it will become very soft.
MACROS
Serves 12
per serving without chocolate drizzle:
244 calories
16g fat
14g carbs
3g fiber
6g sugar
11g protein
