Belgian Double Chocolate Brownie Protein Cheesecake

I’ve seen a few people making protein cheesecakes lately, and I wanted to make a recipe of my own and eat the entire thing! #Glutton #Selfish – what can I say?

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  • 20g Belgian Chocolate Whey (I used NutriForce Sports NutriWhey, get 10% off your order on their Muscle & Strength page with Rose10!)
  • 150g plain nonfat greek yogurt
  • 33g (2tbs) fat-free cream cheese
  • 1tbs Chocolate Brownie Sweet Spreads CocoNutter
  • 30g liquid egg whites
  • 1/4tsp xanthan gum
  • 1/2tsp baking powder
  • Stevia

Preheat your oven to 325F. Melt your CocoNutter by microwaving the glass jar for 20-30 seconds then stir to mix the separated ingredients (note: you can use plain coconut butter instead, but the chocolate brownie taste will change your life.) Combine ingredients above until well combined — you can blend em up or just use a spoon, like I did. Place in any type of pan that you want (I don’t have a pie pan, so I used a loaf pan), and cook at 325F for 25-35 minutes. Let the dish cool, then chill for 2-3 hours.

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Macros for the cheesecake: 343 calories, 14g carbs, 12g fats, 35g protein, 4g fiber


6 thoughts on “Belgian Double Chocolate Brownie Protein Cheesecake

  1. Andi_TTSP says:

    OMG this looks to die for! Do you think I could sub something else for the Greek yogurt that’s lactose free? If not I may just have to live with the pain. 😛


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