𝐏𝐫𝐨𝐭𝐞𝐢𝐧 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

Cheesecake

130g of plain greek yogurt (I used Chobani’s)
20g of light cream cheese (I used Philadelphia’s)
10g of cookie & cream whey protein (I tried using soy isolate and it works!)
15g of sweetener
A few drops of vanilla FlavDrops/essence/extract
60g of egg whites (approx 2 eggs)
1 lotus biscuit (crushed)

•Base
5g of almond meal
2g of flaxseed meal
10g of rolled oat
10g of 0 calorie syrup (I used Walden Farm’s Pancake Syrup)
10-15g of water

𝐒𝐭𝐞𝐩𝐬:

•Base
Mix all the ingredients together and pour it in a greased mold*. Bake it at 180 degrees for 15 minutes.

•Cheesecake

Mix all the ingredients together (except for the lotus biscuit), pour it on top of the base (after it’s baked) and bake at 180 degrees for 30 minutes.

Chill in the refrigerator for at least 3 hours or overnight. Top it off with the crushed lotus biscuit and dig in.

𝐍𝐨𝐭𝐞𝐬:

•Works for a 4 inch cake mold or a large ramekin
•I grease the mold using a cooking spray

259kcal, 31g Protein