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Protein Cheesecakes

Writer's picture: Jenn ClaytonJenn Clayton

Individual servings make portion control easy! Packed with protein & the perfect dessert!

RECIPE:

2 ½ teaspoons powdered gelatin

¼ cup water

8 ounces neufchatel or low-fat cream cheese, at room temperature

8 ounces (1 cup) low-fat cottage cheese

½ cup powdered Lakanto monkfruit sweetener (or other preferred sweetener)

1 scoop Clean Simple Eats Vanilla Protein powder (to order) https://glnk.io/54jl/jenn Use the code JENN for 10% off!

3 tablespoons lemon juice

TOPPING OF CHOICE


Bloom gelatin: Pour water into small microwave-safe bowl and sprinkle the gelatin powder on top. Let sit for several minutes until bloomed.

Make cheesecake: In a large bowl, combine cottage cheese, cream cheese, sweetener, protein powder and lemon and beat with a mixer on high until smooth.

Microwave & add gelatin: Microwave bowl of gelatin mixture on high for 15 seconds. Remove and stir to dissolve gelatin. Smash unbroken bits along side of bowl with spoon. If not fully dissolved, microwave on high for another 15 seconds. Remove and stir until dissolved. Let cool. Slowly pour gelatin mixture into cheesecake mixture while beating with mixer at high speed. Beat on high for 30 seconds.

Refrigerate and serve: : Evenly pour cheesecake mixture into 4 ramekins or small glasses. Smooth the cheesecake tops to an even level with a spoon or small spatula. Place in the fridge for a minimum of two hours or more to set. When ready to serve, distribute raspberries and chopped nuts or keto nut granola evenly among the 4 mini cheesecakes. Store leftovers in the fridge, covered, for 2 to 3 days.


4 Servings:

8 points

259 calories

10g fat

23g carbs

16g protein



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