Blender Protein Pumpkin Cheesecake
It’s so easy! All you have to do is add everything to a blender, puree, and bake!
Macros (FOR THE ENTIRE CHEESECAKE)
Calories – 420
Fat – 13g
Carbs – 11g
Sugar – 0g
Protein – 65g
– sugar free
– low carb
– grain & gluten free
– high in protein
– keto friendly
– diabetic friendly
Recipe
Ingredients:
– 1 cup of skyr
– 1/2 cup of organic pumpkin puree
– 4 Tbsp of Bethany’s Pantry Protein Bake (thi is a low carb, high protein flour/thickener replacement)
– 2 eggs- 2 tsp of organic pps
– 1 tsp of organic vanilla extract
– sweetener of choice *see notes
Method:
Add everything to a blender and puree until smooth. Pour mixture into a lined baking pan or (ramekins for single serve) and bake in a 350 F oven for 50-60 minutes or until set.Top with whipped cream, greek yogurt, or melted chocolate.
Notes:
*I personally left out the sweetener as I prefer it this way, and instead, drizzle a bit of raw manukora honey over each slice to adjust the sweetness for each slice. If you do prefer to add a sweetener into the batter, I suggest adding granulated coconut sugar (about 1/2 cup).
*Adding sweetener will increase the carb count
