About This Recipe
Ever think you'd eat carrot cake on your diet? How about cheesecake? This Carrot Cake Protein Cheesecake recipe makes both possible today!
Ingredients
- 2 Large Whole Eggs
- ½ Teaspoon Ground Cinnamon
- ¼ Cup Sweetener
- 2 Scoops Protein Powder (Vanilla)
- 1 Teaspoon Vanilla Extract
- 10.6 Ounces Greek Yogurt (Fat Free Vanilla)
- 12 Ounces Cream Cheese (Fat Free)
- 3 Tablespoons Shredded Coconut (Unsweetened)
- 3 Ounces Carrots
- 1 Ounce Walnuts (Chopped)
Instructions
- Take out a large bowl, chop up your Carrots, and add all of your ingredients aside from your Walnuts and half of your Carrots into it
- Mix everything together
- Line a 6×2 cake pan with some parchment paper, and pour your mix in
- Top it with your Walnuts and other half of your Carrots
- Put it into the oven on 325F/162C for 30-35 minutes
- Drop your temperature to 200F/93C for another 50-60 minutes
- Take your cheesecake out, let it cool, wrap it up, and put it into the fridge overnight (or a couple hours if you can’t wait that long)
Source: This recipe is from
The Protein Chef.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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