Tropical Lo-Carb Cheesecake

Name: Tropical Low-Carb Cheesecake
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 1KG
Ingredients: 1 ½ cup Almond Meal; 4 tbsp. Sugar-Free Maple Syrup; ½ cup Almond Butter (Natural); 250g Light Cream Cheese; 3 scoops VPA® Banana WPI; 3 Eggs; 2 tbsp. Stevia (optional); 2 tsp Gelatine; 500ml Water; 2 scoops VPA® Mango Passionfruit BCAA’s

February 19, 20191 min read

Tropical Low-Carb Cheesecake

Rated 3.3 stars by 3 users

Servings

10

Prep Time

40 minutes

Cook Time

35 minutes

Calories

209

This Tropical Lo-Carb Cheesecake is a great twist on the classic baked cheesecake. The cheesecake layer is beautifully flavoured with Banana protein and topped with a delicious Mango/Passionfruit flavoured BCAA’s Jelly.

Author:

Donna Brown

Ingredients

Base

1 ½ cup Almond Meal
4 tbsp. Sugar-Free Maple Syrup
½ cup Almond Butter (Natural)

Cheesecake Layer

250g Light Cream Cheese
3 scoops VPA® Banana WPI
3 Eggs
2 tbsp. Stevia (optional)

Tropical Layer

2 tsp Gelatine
500ml Water
2 scoops VPA® Mango Passionfruit BCAA’s

Directions

Pre-heat the oven to 180º. Line and grease a spring form tin.
Combine the base ingredients and press into baking tin. Bake for 15 min.
In a food processer mix the cheesecake ingredients until well combined. Bake for 20 min.
Once bake allow cheesecake to cool before topping with jelly.
To make jelly layer, mix the gelatine and 250ml of hot water. Combine the BCAA’s and remaining 250ml of room temp water. Add the BCCA’s to the gelatine mixture and top the chilled cheesecake.
Return to the fridge for 6 hours or until Jelly has set.
Enjoy your Tropical Lo-Carb Cheesecake.

Recipe Video

Recipe Note

Nutritional Information (per serve)

Nutrition

Calories 209, Carbs 2.1 grams, Fat 14.7 grams, Protein 15.8 grams

Belledonna Brown