Low-Carb Cheese Cake

Cheese cake is always a winner in my books. And this one is no exception. But you get the added benefit of it being lower in carb's, no added sugar, and higher in protein.

The cheese cake filling uses Pics peanut butter and lite-cream cheese and it's delicious just by itself.

To make these you'll need:

Base Ingredients

1 cup almond flour

2 scoops chocolate whey protein

1 tbsp cocoa powder

2 tbsp sticky sweetener of choice (I used Queen sugar-free Maple Syrup)

2-3 tbsp almond milk (or water, cow milk, etc)*

Cheese Cake Filling

100g lite cream cheese

3 tbsp smooth peanut butter

1 tbsp powdered sweetener of choice (I used Natvia Natural Sweetener)

Chocolate Topping

200g Sugar free choc chips

Base Instructions

1. Preheat the oven to 160 Celsius or 350 degrees Fahrenheit and line a small baking tray with baking paper and set aside.

2. In a small mixing bowl, add your dry ingredients and mix well. Add your wet ingredients (and any customisable add-ins) and mix very well, until a moist texture remains. If the mixture is too dry add a little more liquid but you should only need a little.

3. press the mixture into the baking tray firmly and try to make the base smooth and flat.. Bake for 8-10 minutes, the base should still be soft and will harden as it cools. Remove from oven and allow to cool completely.

Cheese cake Filling Instructions 1. Mix ingredients together with an electric beater until well combined.

2. Spread over the base and place in the fridge to set for an hour.

Chocolate topping Instructions

1. Heat 2/3 of the pack for 50 sec. 2. Pour the rest into the heated chocolate and stir. Do not heat again for any more than 5 sec. This is a quick way to temper chocolate and will mean it won't melt at room temp.

3. Let the chocolate cool for a bit before pouring over the cheese cake filling. Keep cheese cake refrigerated and enjoy.

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