Chocolate Maple Protein Cheesecake Brownie

If your sweet tooth cravings need a cure, then look no further than this low sugar, high protein chocolate maple cheesecake recipe! Ingredients:

• 30g Maple Syrup Micellar Casein
• 10g Coconut Flour
• 15g Cocoa Powder
• 70ml Liquid Egg Whites
• 20ml Maple ZeroCal Syrup
• 80ml Almond Milk
• 1/4 tsp Psyllium Husk
• 1/2 tsp Baking Powder
• 2tsp Natvia
• Pinch Sea Salt
• 15g 3% Cream Cheese

Method:

1) Preheat the oven to 170C and boil the kettle. 2) In a bowl, combine all of the ingredients for the brownie, and blend together until smooth. In a separate bowl, mix together the ‘cheesecake’ ingredients. 3) Lightly oil and line the bottom of a small tin – I used an 11cm mini springform tin. Scrape the brownie batter into the tin. Pour over the cheesecake mix and give it stir round with a skewer or end of a spoon. Place the cake pan in a roasting tin and fill half way up with water from the kettle. Bake for 26-28 minutes.

Macros:

272 calories 20.6g carbs 38.8g protein 6.8g fat 8.7g fibre