Protein Carrot Cake Cheesecake - Sugar Free & Gluten Free
Serves 8
10 mins prep
40 mins cook
195 mins chill :
245 mins total
Perfect Protein Carrot Cake Cheesecake with a protein carrot cake base and high protein cheesecake top! With protein powder replacing sugar and some flour, and very little oil, this low calorie healthy carrot cheesecake will be your new go-to Easter dessert recipe.
Cheesecake:
Frosting:
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Preheat oven to 350°F and line the bottom of an 7” springfoam or cake pan with parchment paper round and spray the sides with non-stick cooking spray.
In medium bowl combine flour, unflavored protein powder, vanilla protein powder, cinnamon, ginger, nutmeg and baking powder.
Add applesauce, almond milk, Greek yogurt, maple syrup, coconut oil and egg.
Whisk gently until mostly combined.
Add grated carrots (and any mix-ins) and fold to combine.
DO NOT OVER-MIX or protein powder will make the cake dense.
Pour batter into prepared pan.
Bake for 15 minutes.
Cool for 15 minutes and prepare cheesecake layer.
Cheesecake:
Wrap foil around outside of pan (like placing in foil bowl).
In a large bowl, beat cream cheese using an electric hand mixer or paddle attachment of stand mixer until smooth; About 1-2 minutes.
Add Greek yogurt and milk; Beat again.
Add vanilla protein powder and cornstarch; Beat until combined, scraping down the sides if needed.
Add egg and egg white, and beat until just combined. Do not over-mix.
Spread over carrot cake layer and smoothen top.
Water bath: Fill a large, deep baking pan with 2-3” boiling water, and place cheesecake pan in.
Bake for about 20 minutes. Center of the top should be jiggly or soft to the touch.
Turn off oven, leave oven door open and let cool about 2 hours.
Frosting:
In a small bowl mix together Greek yogurt and protein powder until smooth.
Spread over cake, and place in fridge to chill!
