The Best Chocolate Protein Cheesecake EVER...
After doing some EXASPERATING research on a very LOW carb cheese cake WITH Protein and including a crust! I have found NEVERLAND! No seriously.. you will thank me later..
Combining some of the recipe idea I found on http://www.fitlivingfoodies.com/recipe-archive/gluten-free-crust-recipe/ for the low carb crust I also incoporated some of the filling ideas from http://www.daisybrand.com/recipes/sour-cream-cheesecake-11.
So let me tell you how the heavenly GOODLINESS goes down.. First and foremost you can't have an amazing cheesecake with out the sweet crumbly crust right??? so for the crust you will need
1/4 cup of Butter-Melted= I used Imperial
1 whole egg ¼ tsp of salt
¾ cup of Coconut flour- I used Bob's Mills
2 Packet of Stevia for sweetness.
As you can see I did not follow the recipe to a T. I didn't want the extra fat from the egg so I just used 1. You can add a little bit of water (2 TBSP) if the dough gets to dry.
1)I preheated my oven to only 350 degrees you can follow it to the the original recipe but I like to rebel. LOL
2) Melt down your butter. I just simply cut it into 4 squares, put it in a small bown covered it with paper towel and then melted it down in 10 second increments on DEFROST. You need to make sure it doesn't burn.
3) Mix in the butter, egg, and salt in a bowl. I simply used my fork
4) Slowly add in the coconut flour. I did half, mixed, then half. Then I used my hand to really get rid of the clumps
5) spray your pie pan with PAM Butter flavor- preference :) 6) My dough was not really a “ball” form I just simply started pushing in the mixture into the pan making a nice even layer
7) Prick the dough with a fork, (I didn't and it was fine)
8)Bake for 15 minutes but watch the crust carefully.
9)Remove the crust and place in the refrigerator while you work on the filling.
Filling:
0.50 scoop, Chocolate Peanut Butter Whey Protein (Approx 1 Scoop/serving)
3.00 tbsp(s), Eggs - White only, raw
1 large egg
1 packsof stevia
.25 cup of greek yogurt plain non fat.
.25 cup of cream cheese-Fat free
2 tbsp of Sugar Free-Fat Free cheesecake Pudding mix by Jell-0
dash of salt
1)In medium bowl mix all ingredients together, I started with all the wet items first then the Whey and stevia.
2) Mix for about 5 mintues until it is nice and whipped.
3) Remove the crust from the fridge and add topping to the cake. Smooth with spoon.
4) Bake cake at 350 degrees for 30 minutes. Remove from oven allow to cool in fridge. Ready to serve chilled after 1 hr.
5) slice into 8 servings.
Here are the nutritionals from Myfitnesspal
Nutrition FactsServings 8.0 Amount Per Servingcalories 118 % Daily Value *Total Fat 7 g 11 % Saturated Fat 3 g 16 % Monounsaturated Fat 1 g Polyunsaturated Fat 2 g Trans Fat 0 g Cholesterol 5 mg 2 % Sodium 208 mg 9 % Potassium 47 mg 1 % Total Carbohydrate 9 g 3 % Dietary Fiber 4 g 15 % Sugars 2 g Protein 5 g 10 % Vitamin A 9 % Vitamin C 0 % Calcium 3 % Iron 8 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.