To optimize your user experience, this website uses cookies. Please read our Privacy policy to learn more about our commitment to always keep your data safe. By using our website, you agree to our privacy policy terms.

Accept and hide
 

Strawberry Protein Cheesecake by Aniko B.

Ingredients (for a 20 cm diameter springform tin):

70 g ground walnuts
250 g smooth cottage cheese
300 g low fat yogurt
2 whole eggs
2 egg whites
50 g coconut flour
60 g vanilla whey (I used Biotech’s bourbon vanilla)
200 g strawberries
25 g coconut oil
18 g cocoa powder
sweetener of choice

Directions

1. Add the ground walnuts on the bottom of a springform tin and flatten them.

2. Put the strawberries into a small saucepan. Bring to a boil, then wait for 1-2 minutes. After that mix your strawberries with a blender – or a fork if you prefer it more rustic. (If your strawberries are soft and ripe you don’t have to cook them… it just softens them up a little.)

3. Mix the cottage cheese, the yogurt, the eggs and the egg whites with the coconut flour and the vanilla whey. Add some sweetener if needed. Blend it until you got a smooth batter.

4. Mix the strawberry sauce into your batter. You can get a nice pink batter if you mix it well or you can make it marblelike with a fork.

5. Pour the batter on top of the walnuts.

6. Bake it at 170 C for about 35 minutes.

7. After it cooled down a bit coat the top with some dark chocolate. For this I mixed the melted coconut oil with the cocoa and a little 0kcal sweeter, it makes a really dark chocolate. But you can just use 30 g melted dark chocolate if you prefer.

Macros per Serving (out of 6): 

290 kcal
24 g protein
11 g carbs
17 g fat (mostly from the walnut and the chocolate)

Leave a Comment

Leave a Comment