Protein Cheesecake With Coconut Whipped Cream

There are times when I want to indulge myself with a decadent dessert, but I don’t want the guilt or to sabotage all my hard work in the gym.  

So how do I have my cake and eat it too❔

I make myself this this delicious and healthy cheesecake.😍  It combines the rich and intoxicating sweetness that makes cheesecake so divine with ingredients that contribute to a building a lean physique.  

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Healthy Protein Cheesecake | Ingredients

  • 12 Ounces of 1/3 Less Fat Cream or Neufchâtel Cream Cheese
  • 12 Ounces Plain Greek Yogurt
  • 2 Large Eggs
  • 3/4 Cup Stevia
  • 1/4 Teaspoon Salt
  • 2 Scoops Protein Powder (I use vanilla whey)
  • 10-15 Drops Liquid Sweetener (Optional)
  • 1 Teaspoon Vanilla Extract

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Protein Cheesecake| Preparation

  1. Preheat oven to 325°
  2. Mix all of the ingredients together in a bowl for 1-2 min.
  3. Spray a 6’’cake pan with non-stick cooking spray and line with parchment paper.
  4. Bake at 325° for 25-30min then turn down the oven to 200° and continue baking for 50-60 min.
  5. Let cool in the fridge for a 4-5 hours, but it’s even better overnight!
  6. Top it with my coconut whipped cream, protein frosting, or BOTH! *See recipes below-:)

*If you want some variation from plain old cheesecake simply change the flavor of your protein powder.

Coconut Whipped Cream | Ingredients

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  • 1 can whole fat coconut milk- look for higher fat on the label!  (*if it isn’t whole fat the water will not separate)
  • sweetener of choice, optional
  • 1/2 tsp. vanilla extract

Coconut Whipped Cream| Preparation

  • Refrigerate your milk overnight
  • When you’re ready to make your whipped cream, flip the can over and open it from the bottom.  (this allows you to pour out the coconut water that set at the bottom of the can.)
  • Scoop out the coconut fat and put into a mixing bowl
  • Add your sweetener (I use 10-15 drops of organic stevia).
  • Use a hand mixer to whip up the cream for 1-2 min until it’s smooth and fluffly.

Protein Frosting| Ingredients

IMG_25673/4 cup plain greek yogurt; 1 tablespoon honey; 1 scoop protein powder; 1/2 teaspoon cinnamon (optional).

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Heaven Sent Carrot Cake

Carrot Cake tastes so divine that it’s got to be a heaven sent health food.  ⚠️WARNING!  Don’t let the carrots mislead you down a bunny trail that you’re eating healthy.  This classic cake is generally high in calories, fat and packed with sugar!

Never to fear if you are a carrot cake lover like myself. I’ve been determined to find a healthy recipe that still delivers that sweet divine taste. Here is how I transformed the sinful carrot cake and gave it a proper ‘health halo approved’ status.🌟

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My Secrets For A Healthier Carrot Cake

  1. Reduced fat and sugar with crushed pineapple to add moistness and sweetness.
  2. Added flavor with unsweetened coconut flakes.
  3. Replaced all purpose flour with whole-wheat flour which boosts the fiber.
  4. Cut fat in by replacing regular cream cheese with neufchâtel cream cheese in the frosting.  Enhanced the nutrition by adding protein powder and Greek yogurt.

Recipe:

INGREDIENTS
  • 2 cups whole wheat pastry flour (or plain whole wheat) *see TIPS for gluten free*
  • 1/2 cup and 2 TBS stevia, 1/4 cup honey *see notes if you don’t like stevia*
  • 1/4 cup flaked sweetened coconut
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 2 tbsp canola oil
  • 2 large eggs
  • 1 1/2 tsp vanilla
  • 2 cups grated carrots, (4-6 medium)
  • 20 oz. can crushed pineapple in juice, drained 
  • 1/4 cup chopped walnuts plus 1/4 cup for topping
  • 1/4 cup raisins *see TIPS for how to plump raisins*

Frosting:

  • 2 oz neufchâtel cream cheese
  • 2 scoops vanilla protein powder
  • 16 drops of stevia (2 TBS for powder stevia)
  • 2-3 TBS almond milk (or whatever milk you have)
  • 1/2 tsp cinnamon

PREPARATION

  1. To prepare cake: Preheat oven to 350°F. Coat an 8×3 inch cake pan with cooking spray.
  2. In a medium bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
  3. In a large bowl, combine oil, eggs, and vanilla; stir well. Add grated carrots and pineapple; mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together. Fold in 1/4 cup chopped nuts. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.
  4. Bake the cake until the top springs back when touched lightly or until a wooden toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.

PREPARE FROSTING

  1. Beat ingredients with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake.  Garnish with remaining chopped walnuts.

TIPS & NOTES

  • I went half quinoa flour and half whole-wheat flour. This definitely has a healthier taste so try this if you have developed a healthy palate. You could even use all quinoa flour to make it gluten free.
  • Whole-wheat pastry flour is lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods.
  • If you don’t want to use stevia, 2/3 cup of sugar would be fine.
  • Soak raisins in warm water for a few minutes and drain. This plumps them up.

Enjoy this sweet indulgence!IMG_2412