Pumpkin Swirl Protein Cheesecake

serves 8

Crust

·         1.5 cups almond meal/flour

·         1 TBSP coconut oil

·         1 TBSP almond butter

·         2 TBSP sugar free syrup

Cheesecake

·         2, 6 oz containers of plain greek yogurt

·         8 oz container of 1/3 fat cream cheese

·         2 whole eggs

·         2 egg whites

·         2 scoops vanilla whey protein powder

·         1.5 cups baking stevia

Pumpkin Pie Swirl

·         1/2 cup canned pumpkin

·         1/2 tsp pumpkin pie spice

·         1/3 cup unsweetened almond milk

·         1/4 cup baking stevia

1. Preheat the oven to 350⁰ F. Mix all of the crust ingredients in a bowl. Press firmly into the base of a pie pan. The crust should bind together as you press it into the pan.
2. Then, blend all of the cheesecake ingredients in a blender or food processor.
3. Pour over the cheesecake crust. Finally, mix all of the pumpkin swirl ingredients in a bowl.
4. Dollop on top of the cheesecake and swirl with a knife. Bake the cheesecake at 350⁰ F for 60 minutes.
5. Let cool at room temperature for 30 minutes, then refrigerate for 4 hours or longer before serving.
6. Cut into 8 slices and enjoy.

nutritional information per serving

288 calories; 20 g fat, 12 g carbs (3 g fiber), 20 g protein