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?

Ingredients:

• 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.

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