High Protein Coconut Rum Cheesecake (100g Protein per pan!)

This was an absolute banger. The entire pan is:

563 Calories

100 g Protein

29 g Carbs

5 g Fat

Depending on serving size (8 vs 6) ranges from 70-100 cal per serving. I’d like to see a David bar top this! 🤣

COCONUT RUM RICOTTA PROTEIN CHEESECAKE

INGREDIENTS (RAW WEIGHTS)

– 434 g fat-free ricotta (use as-is if thick; drain only if wet)

– 1 large whole egg (50 g)

– 30 g liquid egg whites

– 80 g Lakanto Allulose Monkfruit Sweetener

– 25 g Clean Simple Eats Vanilla Protein Powder or Protein of choice

– 10 g cornstarch

– 4 g baking powder

– 1 mL LorAnn coconut extract

– 0.5 mL LorAnn rum extract

– 1 mL vanilla extract

– 5 g vanilla flecks

– 1 g salt

INSTRUCTIONS

1. Preheat oven to 325°F (165°C).

2. Line an 8.5 × 4.5 loaf pan with parchment.

3. Whisk ricotta completely smooth until no lumps remain.

4. Add whole egg and liquid egg whites. Mix gently until combined.

5. Add sweetener, extracts, and salt. Mix until uniform.

6. In a separate bowl, whisk together protein powder, cornstarch, and baking powder.

7. Fold dry ingredients into wet using a spatula. Do NOT whip air in.

8. Batter should be thick but spreadable.

9. Spread evenly in pan and smooth top.

10. Bake 35–40 minutes.

– Edges set

– Center slight jiggle

– Ideal internal temp 180F

1. Cool completely at room temperature (45–60 minutes).

2. Refrigerate overnight