Protein Packed Carrot Cake Cheesecake
This delicious carrot cheesecake is gluten free and can be made completely dairy free, too! We use a combination of yogurt, protein powder, and eggs to make this healthy and protein packed version of a cheesecake. There is no cream cheese and it's low sugar, keeping it lower fat and more nutrient dense.
Servings 6 servings
Ingredients
Crust
- ½ cup oat flour
- ½ cup tigernut flour almond flour or more oat flour works too
- 2 tablespoon melted coconut oil
- 2 tablespoon maple syrup
Filling
- 2 cups shredded carrots (about 4 carrots)
- 1 cup yogurt of choice See notes above for what type
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 2 scoops of unflavored pea protein powder
- 1 tablespoon tapioca starch arrowroot or corn works too
- ¼ teaspoon salt
- 2 eggs
Instructions
- Preheat oven to 350F.
- First, make the crust ingredients together. Whisk together the flours, then add the wet ingredients and mix until combined.
- Press dough into the bottom of a lined loaf pan or small pie pan (a 9 inch pan will be too big, you'll need something smaller).
- Set crust aside and make the filling.
- Shred the carrots then blend them with the yogurt, maple syrup, vanilla, salt, starch, and protein powder in a high speed blender or food processor until smooth. Add your eggs and blend again until smooth.
- Pour the filling over the crust and gently transfer to the oven.
- Bake for 50-60 minutes until top is set.
- Let cool to room temperature then place in the fridge to finish setting for at least 3 hours.
- Enjoy!