Go Back
Print
Chocolate protein cheesecake

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.