If you're looking for a rich and delectable dessert that packs on delicious flavors (but not calories), look no further! The cheesecake has a silky smooth texture and is topped with a finger-licking homemade chocolate sauce.
Ingredients
Crust
½ cup almond meal
flour
¼ cup coconut flour
2 tablespoon coconut
oil, melted
3 tablespoons water
Cheesecake
8 oz. plain reduced
fat cream cheese, at room temperature (or slightly softened in the microwave)
1/3 cup plain greek
yogurt
1 egg
½ cup xylitol
1 scoop chocolate
whey protein powder
2 tablespoons instant
coffee
Sauce
¼ cup unsweetened
cocoa powder
2 tablespoons maple
syrup
¼ cup water
Method
1. Preheat oven to 325 degrees F. Coat 3 mini spring form
pans (4½”) with non-stick spray and set aside.
2. In a mixing bowl, stir the crust ingredients together until
mixture turns crumbly.
3. Pour crust ingredients into prepared pans and press down
until a crust forms.
4. Using a handheld mixture beat cream cheese and yogurt
until smooth.
5. On low speed mix in the remainder of ingredients until
smooth and creamy.
6. Evenly pour batter into the prepared pans.
7. Bake in the oven for 15 minutes, then reduce oven
temperature to 180 degrees F. Bake an additional 35-40 minutes or until
cheesecakes have firm edges but slightly jiggles in the center.
8. Let cheesecakes cool on a wire rack for an hour then
place them in the fridge for 2 hours.
9. To make the sauce, combine all of the sauce ingredients
in a bowl and whisk until smooth.
10. When ready to eat, remove cheesecakes from the pans and
drizzle with chocolate sauce. Enjoy!
Makes 12 servings
1 serving is 1 slice with about 1 tablespoon of chocolate
sauce
Macros for 1 serving
147 calories, 5g
protein, 14.5g carbs, 9.6g fat, 1.9g sugar, 2g fiber
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