Carrot Cake Protein Cheesecake
Ever think you'd eat carrot cake on your diet? How about cheesecake? This Carrot Cake Protein Cheesecake recipe makes both possible today!
Prep Time10 minutes mins
Active Time1 hour hr 30 minutes mins
Total Time1 hour hr 40 minutes mins
Course: Dessert
Cuisine: American
Keyword: carrot cake, cheesecake, protein cheesecake
Yield: 4 Slices
Calories: 296kcal
Cost: $4.40
- 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
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)
Calories in the WHOLE recipe:
- Calories: 1187
- Fat: 39g
- Saturated Fat: 14g
- Sodium: 1820mg
- Carbs: 66g
- Fiber: 7g
- Sugar: 36g
- Protein: 143g
Calories in each piece (if you cut 4):
- Calories: 296
- Fat: 9.7g
- Saturated Fat: 3.5g
- Sodium: 455mg
- Carbs: 16.5g
- Fiber: 1.7g
- Sugar: 9g
- Protein: 35.7g
Calories: 296kcal | Carbohydrates: 16.5g | Protein: 35.7g | Fat: 9.7g | Saturated Fat: 3.5g | Sodium: 455mg | Fiber: 1.7g | Sugar: 9g