Mini Chocolate Chip Protein Cheesecakes

Mini Chocolate Chip Protein Cheesecakes

 

Protein Cheesecake with only 237 calories, 4g fat, 11g carbs, 9g sugar, 34g protein per cheesecake!

This is so far THE BEST protein cheesecake recipe I have ever had! I have made one before and that funky taste of the fat free cream cheese and plain nonfat greek yogurt bothers me. I make delicious Chocolate Chip Cookie Dough Cheesecakes for Anise Global Gastrobar in Tampa, FL on a regular basis, so I just may be so used to the amazingness of the full fat and full sugar versions 🙂

But this recipe I created is diet friendly and AWESOME! I used erythritol AND stevia in this cheesecake, and I feel it was the perfect combination to be that “off” taste of the cream cheese and yogurt, BUT only stevia will work just fine too. It’s fun to experiment with the different sweeteners if you can!

Adding protein is optional, but makes a FANTASTIC way to get your needs in and makes it a meal! If you do not use protein powder, I would suggest adding a little more sweetener.

You can use the recipe to make 5 mini cheesecakes, or one 9″ cheesecake. If making 9″, just add 5-10 minutes to your baking time.

One more thing, you can click on the links of the ingredients to find out where you can purchase them!!

Chocolate Chip Protein Cheesecake

Mini Chocolate Chip Protein Cheesecakes

🍫 2 – 8oz Fat Free Cream Cheese, softened
🍫 1.5 cups Nonfat Plain Greek Yogurt
🍫 2 scoops About Time Whey Isolate Vanilla Protein (15% off + Free Shipping code: cleanNdirtytreats at http://www.tryabouttime.com)
🍫 1/2 cup erythritol + 1/2 cup stevia, OR 1 cup stevia
🍫 2 eggs
🍫 2 egg whites
🍫 2 full drops NuNaturals Vanilla stevia or use 2 tsp vanilla
🍫 1/4 cup Sensato Sugar Free Mini Chocolate Chips

1⃣ Beat cream cheese until fluffy. Then add in yogurt, protein, sweetener, and vanilla drops. Beat in eggs and egg whites one egg at a time.

2⃣ Stir in mini chips.

3⃣ Pour batter into parchment lined mini springform pans or can spray with cooking spray.

4⃣ Bake at 250F for approx 60 minutes. They will be done when they no longer look wet & wobbly.

5⃣ Remove and let cool at room temperature for 30 minutes. Refrigerate.

Top with NuNaturals sugar free Cocoa Syrup and fat free whipped cream!

➡️ Makes 5 mini cheesecakes. Macros per cheesecake: 237 calories, 4g fat, 11g carbs, 9g sugar, 34g protein.

ENJOY!!!

Chocolate Chip Procheesecake

 

Chocolate Chip Cookie Dough Protein Bars

Chocolate Chip Cookie Dough Protein Bars

Basically Homemade Quest Bars!! Only 4g NET carbs, 1g sugar and 23g protein per bar! Need more protein? Divide the batter to make only 4 bars instead to bump it up to 29g protein! This is the perfect meal replacement that ACTUALLY tastes like dessert…HONESTLY!!

I have finally found a quick, easy, & amazingly good protein bar to make that even my husband loves!! Score!!

Just a few notes though:

1. You want the batter to be thick but blended.

2. You can keep it “raw” or bake it. Either way, it’s best to keep them wrapped in parchment paper so they don’t get sticky on anything (like the container they are being stored in or other bars).

Ok, so here we go with the recipe!!🎉🙌

Homemade Quest Bars
Chocolate Chip Cookie Dough Protein Bars🍫

4 scoops Infinite Labs 100% Vanilla Whey Isolate

1/4c natural peanut butter

1/3c erythritol or stevia

1/4c NuNaturals NuGrains Oat Fiber

5 tbsp water

1/4c Amber Lyn Chocolates Sugar Free Dark Chunks, chopped. (10% off code: cleanNdirtytreats)

In a large bowl, combine all ingredients except for the chocolate. If it is really dry, add another tbsp of water. Just make sure you don’t add too much or else it will be more goop than a bar.

Stir in chocolate.

Place onto parchment paper. Divide into 5 bars and mold. Refrigerate for at least an hour to firm up. It will taste just like cookie dough!! This is how it will look:

Homemade Cookie Dough Quest Bars

Store in the refrigerator.

🌟➡️You can also bake it at 350F for 3-4 min. My first picture above is showing the bar baked. Either way it’s Delish!!

Macros per bar: 242 calories, 12g fat, 13g carbs, 9g fiber (4g net carbs), 1g sugar, 23g protein.

Mold the batter to make 4 bars instead of 5, then the MACROS per bar would be: 303 cals, 15g fat, 15g carbs, 11g fiber (4g net carbs), 1.5g sugar, 29g protein!

 

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Bananas Foster Mugcake

Bananas Foster Mugcake

Bananas Foster Mugcake with only 248 calories, 7g fat, 15g net carbs, and 27g protein.

Bananas Foster anything is amazing! Just love bananas in any dessert, especially in mugcakes as they add the perfect amount of moistness and sweetness.

Yesterday I received my sampler pack from Elli Quark! Quark is just like Greek yogurt but has a richer and less sour taste. Elli Quark makes delicious quark with no added sugars, no artificial sweeteners, no preservatives, and also non-GMO! Plus it contains 14-17g of protein & half the calories of other flavored Greek yogurts!

elli quark

Elli Quark now ships directly to your doorstep AND you can pre-order now and receive a special Variety Pack that’s only available for a limited time! Great way to try ALLLL the flavors, including Red Velvet, Sea Salted Caramel, and Chocolate Mint. Go to www.elliquark.com for more info!

Now onto this delicious and easy mugcake recipe:

Bananas Foster Mugcake

–    1/2 scoop Infinite Labs 100% Vanilla Whey Isolate

-🍌1.5 tbsp coconut flour

-🍌1/4 mashed banana

-🍌1 egg

-🍌1 tsp NuNaturals No Carb stevia blend (or use 2 pkts of stevia)

-🍌1 tsp baking powder

-🍌Splash of vanilla

-🍌Dash of cinnamon

Toppings:

-🍌1/2 container Elli Quark Bananas Foster quark

-🍌Additional slices of pan seared bananas, opt

➡️Mix all ingredients except for toppings and microwave in a mug or ramekin for 50 sec.
Top with Elli Quark yogurt and bananas.

Macros for mugcake with quark: 248 cals, 7g fat, 20g carbs, 5g fiber= (15g net carbs), 8g sugar, 27g protein.

No Bake Chocolate Protein Cheesecake

No Bake Chocolate Protein Cheesecake

I love cheesecake. Cheesecake is one of those desserts that’s just WOW. The rich and creaminess of this type of cake is really unique…and it’s truly my favorite type of cake! But, sometimes we don’t want all of that dairy from the cream cheese. Some of us are dieting, some of us are lactose intolerant! BUT WHAT DO WE DO?? WE WANT CHEESECAKE!! Enter—> NO BAKE CHOCOLATE PROTEIN “CHEESE”CAKE! Cheesecake NOT made with cream cheese nor sour cream. It’s made with CASHEWS! What?? YES! Whole, all natural cashews that soak in water overnight become your “cream cheese”! Totally genius 🙂 AND it’s dairy and gluten free!!

The protein used in this recipe is optional, but a nice touch to those needing the added protein. Plus it’s more filling 🙂

Dairy and Gluten Free Cheesecake

One more note about this “cheese”cake: My family gobbled it up! My picky husband and picky kids (ages 8 and 6) LOVED it!! They couldn’t get enough…and that’s something to take into account for sure!

Dairy Free Chocolate Cheesecake

Ingredients:

Crust:
1 1/2 c almond flour (find it HERE)
1/2 c unsweetened cocoa
3 tbsp honey
2 tbsp stevia (I used NuNaturals White Stevia powder needing to use only 1 tbsp)
1 tsp vanilla
1/4 tsp salt
1 tbsp coconut oil

Filling:
2 c raw cashews, soaked overnight
1 medium (1 c) zucchini, peeled & diced
1 tbsp coconut oil
1/4 c stevia (I used NuNaturals White Stevia powder needing to use only 1/8 c)
2 scoops About Time Chocolate Whey Isolate (get 25% off with code: cleanNdirtytreats)
1 tsp vanilla
2 tbsp water
1/2 tsp instant coffee granules (opt)
1/4 tsp salt

Chocolate Drizzle (opt):
1/4 c Amber Lyn Chocolates Sugar Free Dark Chocolate Chunks, melted

Directions:

1. Add crust ingredients into a food processor.

2. Press crust into a 9″ springform pan. I lined mine with parchment for easy removal.

3. Add filling ingredients into a food processor. Blend until creamy.

4. Pour on top of crust.

5. Place in freezer for about 2 hours to set up.

6. Remove from freezer and prepare drizzle by melting chocolate chips with 1 tsp coconut oil in the microwave for about 30 seconds. Drizzle onto cake. Slice and serve. I added extra chocolate drizzle using NuNaturals NuStevia Sugar Free Cocoa Syrup on top the slice. I like the different textures of the chocolate.

7. Keep refrigerated as it will become very soft.

Serves 12. Macros per serving without drizzle: 244 cals, 16g fat, 14g carbs, 3G fiber, 6g sugar, 11g protein.

Chocolate Protein Cheesecake

Strawberries ‘n Cream Mugcake

Strawberries 'n Cream Mugcake

There’s nothing more easy nor tasty as a classic protein mugcake! We are talking just stir, microwave, then eat. Healthy and satisfying! Plus, you get to eat CAKE! I mean, who doesn’t love cake?

In this recipe, I used Infinite Labs 100% Whey Isolate protein in vanilla flavor. You can order the protein HERE. It’s low carb, pure protein without all the added fillers. Bonus is that it tastes delicious!

Strawberries ‘n Cream Mugcake

1/3c old fashioned oats
1 tbsp coconut flour (find it HERE)
1 tsp baking powder
1/2 scoop Infinite Labs 100% Whey Isolate Vanilla protein
2 egg whites
1/4 banana
Splash of unsweetened almond milk
Splash of vanilla
1 pkt NuNaturals stevia

Add all ingredients to a food processor or blender. Pour into a greased ramekin or large mug. Microwave for 1 min-1.5min…just make sure you don’t over cook! Flip mug or ramekin onto a plate to remove (or eat straight from it!).

Topping (opt):

1/2 scoop Infinite Labs 100% Whey Isolate vanilla protein mixed with a little water (approx 1/2 tbsp).

1/2 cup frozen strawberries, microwaved for 45 seconds

Macros for mugcake without topping: 257 calories, 4g fat, 31g carbs, 6g fiber, 6g sugar, and 24g protein.