Macros for the WHOLE Protein Cheesecake (w/out toppings):
370 Cals, 22g Carbs, 10g Fat, 48g Protein
Ingredients (makes 1 Protein Cheesecake):
120g 2% Cottage Cheese
120g Plain Non Fat Greek Yogurt
46g Egg Whites
12g Vanilla Whey/Casein Blend Protein Powder
12g Powdered PB
6g Sugar Free/Fat Free Cheesecake Pudding Mix
4g Zero Cal Sweetener
10g Melted PB
Directions:
1.) Add all your ingredients (except melted pb) to small blender and blend till smooth.
2.) Add better to your 6.5in Cast Iron Skillet. Then swirl in your 10g melted pb.
3.) Air fry on 250 degrees F for 17 minutes.
4.) Let cool at room temp for about 30 minutes. Then add to fridge for at least a few hours to really thicken up. Ideally the longer the better. I like overnight. Just make sure you cover it with some type of plastic wrap.
5.) Then once cool, add your toppings and enjoy!