Kara Corey, RD
8
20-40 minutes
4.5-5 hours
122
American
Dessert
Kara Corey has mastered a way to have cheesecake and she's shared the recipe right here, just for you! The cool thing, you can enjoy this Kara's way, crustless, or, you can add a guilt-free, graham cracker crust!
2 scoops MTS Machine Whey Vanilla Ice Cream Protein
2 large eggs
1 tsp. vanilla extract
¾ cup Stevia
12 oz. fat free cream cheese
12 oz. 0% plain greek yogurt
1 2/3 cup of almond flour
⅓ - ½ cup of powdered allulose erythritol or xylitol to taste
1 tsp. ground cinnamon
¼ tsp. kosher salt
4 oz. of melted unsalted grass-fed butter
Preheat oven to 325°
Place parchment paper in a 6" inch cake pan and spray with non-stick cooking spray.
Mix all ingredients into a bowl.
Pour batter into the cake pan.
Bake for 30 mins.
Reduce heat to 200° and bake for another 60 mins.
Refrigerate for a minimum of 3 hours.
Cut into 8 slices.
Lightly toast almond flour in a dry skillet or pan over medium heat, until full golden and fragrant (2-4 mins.). Make sure you’re stirring frequently to ensure it’s EVENLY golden and tasteful.
Transfer toasted almond flour to a bowl. Mix in allulose sweetener, cinnamon and salt.
Add in butter and mix until it’s thoroughly combined.
Transfer to baking dish (8 in - 9 in) and press to form crust.
Refrigerate for about a half hour.
Add cheesecake filling once you have about 10-18 minutes left in it’s own bake. Bake cheesecake filling and crust for 10-18 minutes at 350°.
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