A chocolate cheesecake that’s under 500 calories…
I’m definitely not one to count calories, but I think that if you are really trying to cut down for something or if you have no idea what your body wants when you’re trying to lose weight, it is a good way to start. However, don’t go on a random website to try and calculate the amount you need, because I guarantee you that you will get different results from each website (I did a test at this link and was so shocked that all of these sites gave me drastically different caloric values!).
On the other hand, there are just times where I’m seriously craving a dessert, but I want to eat the entire freaking batch in one serving. I’ve done this many times before with healthified recipes and ended up eating about half of the batch in one sitting! Whoops, peanut butter date balls! With this recipe, you absolutely can, and especially for very impressive macros.
This recipe was actually adapted from Josie Mai’s high protein cheesecake found on her YouTube channel, so I give all creds to her for this delicious creation! Check out her channel and her blog for more easy, healthy recipes, as well as videos documenting on budget-friendly meals and lifestyle tips on how to find balance and live a life free of deprivation, restriction and obsession over food and fitness. She’s really inspired me a lot to find a happy medium in my relationship with food, and you will probably learn something very meaningful if you watch her videos.
Yes, I know that this recipe was originally a cheesecake, but I think it tastes a lot better when there’s some frosting on it. In the photo underneath, I used canned pumpkin mixed with cacao powder and Stevia because it was really easy and a great way to get in some more micronutrients, but you can use Greek yogurt, peanut butter, my two-ingredient frosting, or even my kabocha pudding!
While it is a macro-friendly dessert, it doesn’t even have to be single-serving. You can split it into multiple servings to share with your friends, your family, your loved ones, or just save it for the rest of the week like I do. It’s wonderful to pack for breakfast and lunch at work, or just have as a dessert when the munchies come.
And yes, I like to have my chocolate cake with some vegan Thai curry. For breakfast. DEAL WITH IT.
- 1 cup plain nonfat Greek yogurt
- 1/2 cup fat free cottage cheese
- 1/4 cup canned pumpkin
- 2 egg whites or 1/4 cup egg whites
- 1-2 scoops chocolate protein powder; can be any flavor/brand but macros will vary
- Note that one serving of protein for the brand I used actually calls for two scoops, but I found the consistency to be more than perfect with only one. When in doubt, just use one at a time and add as you go if necessary. The original recipe called for 1/3 cup of protein powder.
- 2 TBSP coconut flour
- 2 TBSP cacao powder (opt.)
- 1 tsp baking powder
- Sweetener to taste (opt., but recommended if you use unsweetened protein powder)
- Opt: peanut flour, cinnamon, coconut flakes, chocolate chips, blueberries, nut butter for topping, etc.
- Preheat the oven to 350F.
- Blend all wet ingredients to eliminate any clumps from the cottage cheese. However, I have found success in hand-mixing it as well. Just know that you will have cottage cheese chunks if you choose to do this.
- Add dry ingredients in a separate bowl and carefully pour in the wet mixture.
- Stir until the batter is super thick and consistent.
- Spray a small pie pan, loaf tin, ramekin or baking dish with PAM or coconut oil spray generously.
- Pour the batter and bake for 30-45 minutes.
- Let cool completely before putting the cake in the fridge for a few hours or overnight to set.
MACROS FOR WHOLE CAKE
- 430.2 kcal
- 6.1 g fat (4.7 saturated)
- 36.7 g carbs
- 14.8 g fiber
- 16.5 g sugar
- 59.8 g protein
- I know vitamins aren’t macros, but this whole cake has 192.3% of your RDA of Vitamin A!
Are you guilty of eating the entire batch of something in one sitting? What are your weirdest breakfast combinations?