Pear & Mint Chocolate Mini Protein Cheesecakes by Therese A.
For the base:
20g pecans
20g almond meal
1 teaspoon sukrin gold
1 teaspoon coconut oil
almost 1 tablespoon raw cacao
2 drops sweet drops peppermint
Cheesecake:
150g low fat quark
2.5 tablespoon vanilla whey
1 egg white
10 cacao nibs
0.5 pear (cooked and mixed with handblender)
1 teaspoon matcha teapowder
Directions:
1. Mix all ingredients for the crust and press down the bottom of silicone muffin cups.
2. Blend the cheesecake with a spoon in another bowl and pour the mix in the muffin cups.
3. Bake at 160 C for about 15-20 minutes.
4. When the cheesecake has cooled you can sprinkle some extra cacao nibs on top.
Macros per Serving (out of 6):
85kcal
6g protein
3 g carbs
6g fat