Chocolate & Coconut Cream Cheesecake Protein Cups

Chocolate & Coconut Cream Cheesecake Protein Cups

INGREDIENTS

Crust Ingrediens
2 Tbsp. sliced almonds
½ scoop vanilla protein powder
2 Tbsp. unsweetened coconut flakes
1 Tbsp. unsweetened applesauce

Coconut Cream Filling
1 Tbsp. coconut oil, melted
2 Tbsp. 1/3 less fat cream cheese, at room temperature
2 Tbsp. coconut flour
½ scoop vanilla protein powder
3 Tbsp. sugar-free maple syrup
1 tsp. coconut extract
5 drops liquid stevia

Chocolate Topping
½ scoop chocolate protein powder
1 Tbsp. cacao powder
1 Tbsp. coconut oil, melted



INSTRUCTIONS

1.) Place all crust ingredients, except applesauce, in a food processor or blender. Blend until fine crumbs form. Place crumbs in a small bowl and stir in applesauce until smooth. Place 1 Tbsp. of crust mixture into a silicone cupcake liner, pressing down lightly to mold crust onto bottom of liner. Repeat this process until 6 liners have crust.  

2.) Place all coconut cream filling ingredients in a blender (I used a magic bullet). Blend until mixture becomes smooth and creamy. Evenly spoon filling into each of the 6 cupcake liners on top of the molded crust.

3.) In a separate small bowl, combine all chocolate topping ingredients and whisk until smooth. Evenly pour chocolate topping into each of the 6 cupcake liners on top of the coconut cream filling. Sprinkle with additional coconut flakes.

4.) Place cheesecake cups in the freezer for 2 hours before eating. Store leftovers in the fridge for up to 5 days or in the freezer for up to 2 weeks.


Makes 6 servings
1 serving is one cheesecake cup

Macros for 1 cheesecake cup:

135 calories, 8.3g protein, 5g carbs, 9.6g fat, 0.8g sugar, & 2.8g fiber

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