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High Protein Cheesecake Yoghurt Bake!

Prep Time: 10 minutes

Cook Time: 50 minutes

Servings: 3

Ingredients

2 eggs

1 ½ cups 0% Greek yogurt

1 cup light cottage cheese (1% fat)

½ cup light cream cheese or tofu (soft or firm) for higher protein lower fat content 

Stevia glycerite, to taste

Juice of one lemon

 1 tsp salt

2 tbsp beef gelatin

1 tsp vanilla extract

Coconut oil spray (for greasing the pie dish)

Instructions

1. Preheat the oven to 350°F (175°C).

2. Use a blender or mixing bowl. In a large mixing bowl, whisk together the Greek yogurt, light cottage cheese, and tofu. Add in one egg at a time.

3. Add the lemon juice, salt, beef gelatin, and vanilla extract. Sweeten to taste with the stevia glycerite. Mix well until all ingredients are fully combined. If you prefer a smoother consistency, transfer to a blender to blend until smooth (or use a blender from the start).

4. Spray a ceramic pie dish with coconut oil spray and pour the mixture into the dish.

5. Bake for approximately 50 minutes, or until surface is nicely browned.

6. Remove from the oven & let the dish cool completely, then refrigerate until cold, ideally overnight, or in the freezer for 2-3 hours.

7. Serve chilled and enjoy!

Tip: Garnish with fresh lemon zest for an extra burst of citrus flavor, some heavy whipped cream or a warm berry coulis.

Macros with Light Cream Cheese

One Serving (1/3 of the Recipe):

Calories: ~263 kcal

Protein: ~26g

Fat: ~9g

Carbohydrates: ~10.7g

Macros for entire recipe: 

Calories: ~790 kcal

Protein: ~78g

Fat: ~28g

Carbohydrates: ~32g

 

One Serving (1/3 of the Recipe) with tofu (for a higher protein, lower fat content)

Calories: 227

Protein: 34.5 g

Fat: 5.3 g

Carbs: 10.5 g (total) 


Total for the Entire Recipe (with tofu for higher protein, lower fat content):

Calories: 682

Protein: 103.5 g

Fat: 16 g

Carbs: 31.5 g (total)

Switching from tofu to light cream cheese slightly increases the calories, fat, and decreases the protein. 



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