Oat and Almond Flour Cheesecake

Oat and Almond Flour Cheesecake

Here is a quick, healthy cheesecake recipe. It has similar calories to the typical superstore cheesecake, but a much better macro profile. 100g of this cheesecake has (Protein: 15g, Carb: 23g, Fat: 13g), while 100g of a typical superstore cheesecake has (Protein: 3g, Carb: 32g, Fat: 10g) with 23g of carbs from sugars (3 times more!).

Cooking Time

5 minutes

Nutrition

Bread

Serving: 249 calories (Total 51g serving, makes 2 slices) Macros: Protein: 15g, Carb: 23g, Fat: 13g

Cheese

Serving: 31 calories (Total 50g serving) Macros: Protein: 6g, Carb: 1.8g, Fat: 0.2g

Ingredients

Bread

  • Almond Flour – 1/4 cup (28g)
  • Instant Oats – 1/4 cup (28g)
  • Vanilla (or Unflavoured) Protein Powder – 15g
  • Baking Powder – 1/2 Tsp (3g)
  • Ground Cardamom – 1/2 Tsp (3g)
  • Xanthan Gum – 1/4 Tsp
  • Water – 70g

Cheese

Fat Free Quark – 50g MyProtein FlavDrops (Cheesecake) – 2 drops

Recipe

  • Add all the bread ingredients to a bowl and mix until a thickish dough forms. Use a low-calorie non-stick spray to coat a storage container, and then add the dough, spreading evenly.

  • Microwave between 1-2 minutes (varies depending on microwave power, so start with 1 minute and add time until done). Let the bread cool. When cooled remove from the container and slice.

  • Mix Quark with MyProtein cheesecake drops. Throw in some fruit and nuts (I used raspberries, blueberries and pecan nuts), and spread on the bread. Enjoy!