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!).
Serving: 249 calories (Total 51g serving, makes 2 slices) Macros: Protein: 15g, Carb: 23g, Fat: 13g
Serving: 31 calories (Total 50g serving) Macros: Protein: 6g, Carb: 1.8g, Fat: 0.2g
- 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
Fat Free Quark – 50g MyProtein FlavDrops (Cheesecake) – 2 drops
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!