Macros for each Mini Cheesecake:
40 Cal, 3.5g Carbs, 0.5g Fat, 5.5g Protein
Ingredients (Makes 8):
150g Canned Pumpkin
150g 2% Cottage Cheese
60g Egg Whites
15g Vanilla Whey/Casein Blend Protein Powder
15g Pumpkin Spice Cake Protein Cookie Butter Powder
8g Sugar Free/Fat Free Chocolate Pudding Mix
5g Zero Cal Sweetener
Pinch of Sea Salt
Dash of Pumpkin Spice
*If you don’t have the cookie butter, sub with more protein powder. It won’t have as much of a pumpkin spice flavor but it’ll still be really good!
Directions:
1.) Add all your ingredients into a small blender and blend till smooth.
2.) Add the batter evenly to your two 10oz ramekins.
3.) Air fry on 250 degrees F for 15-17 minutes. The only downfall of this recipe is I have yet to nail the baking time and temp for the oven. Will update this caption when I do.
4.) Once done, let them cool in the ramekins for about 10 minutes. Then transfer to the fridge to cool for another 30-60 minutes. The longer the better.
5.) Then once ready, add your toppings and enjoy!