You can have your cake and eat it too this Thanksgiving thanks to #KMAmbassador @iron_alexia20:⠀
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"🍰A BOMB high protein cheesecake with nearly ZERO grams of fat and super low carbs!! Truly delicious!!⠀
Macros: 18g Protein, .5g Fat, 12g carbs ⠀
Yields: 4 large slices⠀
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INGREDIENTS⠀
• 375g Fat-Free Cream Cheese⠀
• 250g Plain Non-Fat Greek yogurt⠀
• 85g Egg Whites⠀
• 1 Scoop of Kasein by @kagedmusclesupps⠀
• 1/2 box of Fat-Free Sugar-Free Cheesecake Jello mix (about 16g)⠀
• 1/2 cup Swerve Sweetener⠀
• Pinch of Cinnamon⠀
• Pinch of Salt⠀
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METHOD ⠀
1. Preheat oven to 350 (after 30 min, you wlll drop down to 250, read ahead) Oil a 6 inch cake pan (or a spring form pan) and cut a piece of 6in round parchment paper to fit bottom of pan. This will eliminate sticking.⠀
2. In a mixer with paddle attachment, beat cream cheese and yogurt until smooth⠀
3. In a separate small bowl or cup, measure egg whites. Then add scoop of Kasein to whites and combine with fork. Add to mixing bowl with cream cheese mixture and combine.⠀
4. Add half of jello pudding mix and the swerve sweetener with salt and cinnamon, then combine.⠀
5. Pour mixture into pan and tap on counter to level out.⠀
6. Bake for 30 minutes at 350F, and then without opening the oven, lower temp down to 250F and bake for additional 30 minutes.⠀
7. Chill overnight and enjoy with any toppings you wish! (Will be soft if you don't chill it, like mine in the picture which caused it to crack 😑) I made a berry compote by cooking blueberries and strawberries in a pot with a bit of stevia for about 10-15 minutes!⠀
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#cleancheat #kagedmuscle #kagedkitchen"