As those closest to me know well, my love of sweet treats is legendary. It's not so much a sweet tooth, as the full-blown set! Perhaps you can relate.
But staying on track with my health goals means satisfying those cravings more carefully. Enter this protein-packed cheesecake to save the day. With 125g protein and a mere 3g fat per slice, it allows me to indulge without guilt. Bonus - all that protein keeps you full for hours afterward too.
This low calorie keto diet cheesecake recipe is perfect for any upcoming get-togethers, or those times that only cheesecake will do. Either way, this is a dessert that will not disappoint.
Outstanding Low Calorie Keto Diet Cheesecake Recipe
This low calorie keto diet cheese cake ticks all the right indulgent boxes without amping up the calories.
- 9-inch pie pan or springform pan9-inch pie pan or springform pan
- Measuring cups and spoons
- Aluminum foil
- Microwave-safe bowl
- Whisk or electric mixer
Crust Ingredients- 1/2 Cup Vanilla whey protein powder (Gives the crust structure and creaminess)
- 1/2 Cup Vanilla casein protein powder
- 1 1/2 tbsp Cornstarch
- 1/4 cup Oat flour
- 1/4 tsp Baking powder
- 1/2 cup Unsweetened applesauce
- 3 cups Plain non-fat Greek yogurt
- 3/4 cup Egg whites (Alternatively you can use 3 whole eggs)
- 2 tsp Splenda
- 1 Packet Sugar-free vanilla pudding mix
- 1 1/2 cups 200g fresh strawberries
- 1/2 tsp 2g Splenda
- 1 cup 64g fat-free whipped cream
- Preheat your oven to 350°F (177°C). Grease a 9-inch pie pan or springform pan with oil.
- In a bowl, combine the whey protein powder, casein protein powder, corn starch, oat flour, and baking powder for the crust. Mix well.
- Add the unsweetened applesauce to the dry ingredients and mix until a dough forms.
- Press the dough into the bottom of the greased pan to form the crust. Bake in the preheated oven for 5-10 minutes or until the crust is no longer wet on top. Remove from the oven and set aside.
- In a large bowl, mix together the Greek yogurt, egg whites, Splenda, and sugar-free vanilla pudding mix until smooth.
- Pour the cheesecake filling over the baked crust, spreading it out evenly in the pan.
- Place the cheesecake pan into a larger baking dish and pour boiling water around it to create a water bath. This helps prevent cracking.
- Bake the cheesecake in the oven for 30-40 minutes or until set. Remove from the oven and let it cool before transferring it to the refrigerator.
- Chill the cheesecake in the refrigerator for at least 3 hours or overnight to set.
- In a microwave-safe bowl, thaw the frozen strawberries and mix in Splenda, if desired, to sweeten.
- Once the cheesecake is chilled, decorate the top with the thawed strawberries and whipped cream if desired.
- Slice and serve! Each slice of this protein cheesecake contains approximately 136 calories and 15.6 grams of protein.
DessertAmericanCheesecake, Dessert
https://nowhealth.online/low-calorie-keto-diet-cheesecake-recipe/
