This high protein cheesecake is simple to make! It’s grain-free, low carb, low sugar and so healthy that you can even eat it for breakfast.

Serve it with some berries and a dollop of whipped cream for an indulgent healthy treat.

High Protein Cheesecake

Ingredients:

  • 2 Cups low-fat cottage cheese
  • 2 Large eggs
  • 1/3 Cup + 1 tablespoon vanilla or chocolate protein powder.  ( I used a whey protein)
  • 1/4 Teaspoon Pure Monkfruit Sweetener (or other non nutritive sweetener of choice)
  • 2 Tablespoons maple syrup
  • 1 Teaspoon vanilla extract

Optional:

  • 2-3 Tablespoons cocoa powder
  • 2-3  Tablespoons sugar free chocolate chips

Directions:

Preheat oven to 350 degrees Fahrenheit. Grease a 7-inch springform pan or equivalent sized baking dish.  In a blender, bullet, or food processor combine all ingredients (except chocolate chips if using). Blend until creamy and smooth.  Pour into greased pan.  Place a cookie sheet or aluminum foil under springform pan and around sides to collect any leakage during baking. Bake for 35-40 minutes until a toothpick pulls out clean.

Allow to cool at room temperature and then put in refrigerator for several hours until totally chilled.

Makes 8 dessert size servings

1/8 of cake = 95 cal,  7g carb, 5g sugar, 10g protein, 2.75g fat

I (Robyn) eat 1/4 of the cake for breakfast served with berries.  You can choose to reduce or remove the maple syrup to cut down on sugar content.

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