This
protein chocolate cheesecake from TheChefOutWest is easy, tasty, and not terribly addictive, which is great. My sweet tooth needs some assistance!
Ingredients
- 1 c cottage cheese
- 1 c Greek yogurt
- 2 large eggs
- 1/2 c unsweetened cocoa powder
- 1/2 c maple syrup / honey
- 1/2 c oat/almond flour
- 2 tsp vanilla extract
Instructions
- Preheat oven to 325°F (165°C).
- Blend 1 cup cottage cheese, 1 cup yogurt, 2 eggs, 0.5 cup cocoa powder, 0.5 cup maple syrup / honey, 0.5 cup oat/almond flour, and 2 teaspoon vanilla extract, in a blender. Blend until completely smooth, scraping down the sides as needed.
- Pour the batter into a parchment-lined 6-inch round baking dish and smooth the top.
- Bake at 325°F (165°C) for 45-50 minutes, until the edges are set and the center is slightly jiggly.
- Transfer to the refrigerator and chill for at least 8 hours, preferably overnight, before serving.
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