Mango Cheesecake
Serves 8 : carbs per serve 4 grams
Ingredients
CRUST:
- 200g almond flour our ground walnuts
- 3 tablespoon low carb sweetener
- 1/2 teaspoon cinnamon
- 115g butter melted
FILLING:
- 1 tablespoon gelatin about 12 grams
- 100g low carb sweetener
- 250g boiling water
- 450g cream cheese softened
- 1 teaspoon vanilla extract
- 1 Teaspoon of lemon juice
- 4 tablespoom XLR8 PREMIUM BURN Mango Protein Shake
Instructions
CRUST:
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In a pie pan mix together almond flour, sweetener, and cinnamon.
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Stir in melted butter and press crust mixture evenly into pan. Refrigerate for at least one hour before filling.
FILLING:
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Place the gelatin and sweetener in a bowl and stir to blend. Add boiling water and stir occasionally until powders have completely dissolved.
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In a large mixing bowl, beat together the cream cheese, BURN Protein Shake and vanilla extract until well combined and creamy.
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Slowly pour in the gelatin mixture, beating well after each addition.
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Place filling mixture in the refrigerator to thicken, stirring every 10-15 minutes, until it's spreadable. (30-45 minutes)
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Spread filling into prepared crust. Store in the refrigerator and serve chilled with whipped cream or even berries.
Recipe Notes
Gelatin should be completely dissolved into a thick liquid mixture.