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Protein Cheesecake Mini's

Crust:

  • ¼ C (28g) almond flour
  • ¼ C (30g) pecans, or other nut of your choosing
  • 1 packet stevia powdered sweetener

 

Filling:

  • 6 oz fat free cream cheese, softened
  • 3 oz fat free greek yogurt
  • 1 Flex Flavor of your choice
  • 4 packets stevia powdered sweetener
  • 1 tsp almond extract (or omit and use 1 1/2 tsp vanilla)
  • ½ tsp vanilla extract
  • 1 scoop (32g) Angel Food Cake protein powder
  • 3 TBSP (46g) egg white product (or the whites from 2 eggs)
  • 1 large egg

 

 

Prep: Prepare muffin tin by lining with 12 muffin papers or use silicone or foil muffin cups that have been sprayed lightly with non-stick spray. Preheat oven to 300 degrees. 

Crust: Blend all crust ingredients in small food processor until the nuts are well chopped and resemble crumbs. Spoon approximately 2tsp into each cup of the muffin tin. Use a shot glass or similar-size tool and tamp down the mixture to form the crust.

Filling: Beat together the cream cheese, yogurt, sweetener, Flex Flavors and flavoring extracts until smooth. Add Devotion Nutrition Angel Food Cake Protein powder, egg whites and egg mix just till blended. Do not over mix.

Combine: Spoon batter into prepared crusts and spread the batter to the edges of the cups. Bake in preheated oven 14-18 minutes until tops of cheesecakes are no longer wet to the touch. They will puff slightly when baked and then fall and wrinkle as they cool. Allow to cool in pan for 5 minutes, then gently remove from pan and allow to cool on wire rack before transferring to the refrigerator to chill. Garnish as desired and serve.

Serving Size: 3 Cheesecake cups

Macros: Cal: 197 //Fat: 10g //Carbs: 9g //Protein: 18g

 

Notes: When making the crust, feel free to substitute other nuts. Cashews, pistachio, walnuts and hazelnuts are all great choices. Coconut flour, oats, graham cracker crumbs, or crushed cookies can be used in place of the almond flour, but you will want to add 2 teaspoons of melted butter or coconut oil to get the bits to stick together to form a crust. Skip the crust entirely, if you prefer, and double the filling to make 6 crustless cheesecake cups that have 72 calories (10p 4c 1f) each.

For the filling, cream cheese may be replaced with an equal amount of additional greek yogurt, or cottage cheese may be substituted. Doing so, increases the protein and reduces carbs, but only very slightly. For convenience when shopping and measuring, you may wish to use a standard 5.3oz cup of greek yogurt and 4oz cream cheese or cottage cheese. Using reduced-fat or full-fat versions of the yogurt and/or cream cheese will result in higher fat content and higher calories. These adjustments allow you to work with the ingredients you have most easily available to you or that best meet your nutritional needs. Using a whole egg is recommended since some fat is needed for the nicest cheesecake texture.

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