Discover a quick and simple recipe for the chocolate protein cheesecake that tastes just like regular cheesecake but has a few times less calories and practically no fat. 

We all know that low-fat, low-carb and high-protein cakes are probably the best types of desserts you can have on any diet or weight loss program. The bigger serving you can have without destroying your diet, the better… and that’s the philosophy behind my today’s recipe!

Let me share with you my latest creation. Here it comes. The low-fat high-protein chocolate cheesecake. What’s best about it is that this cheesecake has practically no fat, very few carbs, tons of protein and tastes almost like regular cheesecake.

It’s ideal for people following low-carb diets or the PSMF program which I’ve been doing for over 2 weeks now.  If you want to learn more about PSMF, I invite you to read about PSMF in this post and check out my detailed PSMF meal plan to see my meals and macros.

Ingredients 

• 1000 g (35 oz) of lean curd cheese
• 100 g (3.5 oz) of whey protein powder (or other protein powder you like)
• 350 g (12 oz) of egg whites (equals to 10 egg whites)
• 30 g (1 oz) of cacao powder
• A few drops of vanilla extract or aroma (or other flavor you like).
• A teaspoon of baking powder
• 1 cup of erythritol (you can use stevia or blend of stevia and erythritol as well). You can also use vanilla-flavored stevia to achieve a clearer vanilla taste.
• 400 ml (13 fl oz) of water or almond milk

Instructions

1. Place curd cheese in a larger bowl where you will be mixing all the ingredients together.
   TIP: If you don’t like curds in your cheese, you can blend it at this point. I like curds so I didn’t blend my cheesecake dough.
2. Mix protein powder with water or almond milk (if you want a little bit more taste). Make sure the consistence remains a bit runny (you will need it for the dry curd cheese).
   
3. Pour the liquid protein powder onto the curd cheese.
   
4. Beat 10 egg whites in a separate pot.
   
5. Now add these egg whites onto the curd cheese and try to mix them gently. You can start with a fork and then use a mixer.
   
6. Now it’s time to add a little more taste and sweetness to your cheesecake dough. Add aroma or extract, erythritol and baking powder.  Mix all the ingredients with a mixer once again. Check the level of sweetness.
   
7. Add 30 g (or more or less depending on how chocolate you want your protein cake to be) of cacao powder and mix again. Your chocolate protein cheesecake dough is now ready. Now the cooking part!
   
8. Spray some calorie-free oil onto the baking form so that your cheesecake won’t stick to the form.
9. Pour your high-protein chocolate cheesecake dough onto the form.
   
10. Preheat the oven (you can do it first thing) and place your cheesecake into it when it has the desired temperature. Bake for about 50 minutes at 170 °C or 340 °F.
    
11. Watch it grow but don’t let it overgrow or get burnt.
12. After about 50-55 minutes, take your CHOCOLATE protein cheesecake from the oven and let it cool down for several hours. You can later put it in the fridge. And remember that it tastes best after at least one night in the fridge.
    
13. You can add some zero syrup on top as decoration or to add some extra taste.
    

Chocolate Protein Cheesecake Macros

Below are the macros for the whole chocolate protein cheesecake and a really huge bite (which is about 400 g). Since this cake is very low in fat and carbs, you can have such a big serving without any problems (or remorse). How cool is that?

Chocolate Protein Cheesecake (Recipe Print Version)

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Chocolate Protein Cheesecake

Here are the macros for the delicious low-fat high-protein cheesecake (the whole cake and a huge 400-g piece). 
CALORIES: 1520 kcal/380 kcal
FAT: 10 g/2 g
CARBS: 46 g/11 g
PROTEIN: 305 g/76 g

Course Cake, Dessert

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 4 people

Calories 380 kcal

Ingredients

• 1000 g of low-fat curd cheese
• 100 g of whey protein powder
• 350 g of egg whites (10 egg whites)
• 30 g of cacao powder
• A few drops of vanilla extract or aroma
• Half a cup of erythritol
• 1 tablespoon of baking powder
• 300-400 ml of water

Instructions

1. Add low-fat curd cheese into a bigger bowl or pot where you will be mixing all the ingredients together. If you don't like curds in your cheese, blend it. 

2. Mix whey protein powder with about 300-400 ml of water or low-calorie almond milk. Make sure that it remains in the liquid form after blending. 

3. Pour the protein powder into the bowl with curd cheese and mix it gently with a fork (for now). 

4. Beat egg whites and add them to the bowl as well. Mix all the ingredients with a mixer. 

5. Let's now add some taste and sweetness to your chocolate protein cheesecake. Add half a cup of erythritol (or more or less depending on how sweet you want it to be), baking powder and vanilla aroma or extract. 

6. Measure and add 30 g of cacao powder to the bowl. Mix all the ingredients with a mixer or blender until relatively smooth.

7. Spray the baking form with some calorie-free oil and pour your cheesecake dough onto it. 

8. Bake your cake for about 50 minutes at 170 °C or 340 °F. Check it regularly to make sure it doesn't get burnt. 
   

9. Remove it from the oven and let it cool down for a few hours. Place it in the fridge and enjoy. 

Share The High Protein Chocolate Cheesecake Recipe To Help Spread The Word

I’m doing my best to create and share as many delicious keto recipes as possible. More and more delicious recipes are coming and I’m working hard on creating them. Don’t forget to tell me how the chocolate protein cheesecake turned out for you and if you like it.

Would you add some other ingredient to this cake? How would you change it? If you have any suggestions or questions, feel free to leave me your comments or contact me directly. I would love to hear from you.

If you like this recipe, share it with your friends on social media so that they can also eat delicious and healthy keto cakes like this. We can really change the world together! Thanks!