Ingredients
- 1/2 cup low-fat cottage cheese
- 1/2 scoop chocolate casein protein powder
- 1/4 teaspoon pure stevia (or sweetener of choice), to taste
- 2 tablespoons natural almond butter
- 1 tablespoon unsweetened coconut flakes
Instructions
- In a small food processor, blend the cottage cheese, protein powder, sweetener and 1 tablespoon of almond butter. I always layer them in that specific order, as I find it blends the best that way.
- Process until well mixed and the cottage cheese is creamy and smooth. Note that the mixture is very thick, so you will have to stop the food processor and scrape down the sides a few times.
- Transfer the mixture into a small bowl and place into the freezer for 30 minutes to 1 hour to let it set up a little
- While it chills, spread the coconut flakes onto a small baking sheet and toast them in a 400-degree Fahrenheit oven until light golden brown, about 1 to 2 minutes.
- Once the cheesecake has set, top it with the remaining tablespoon almond butter and toasted coconut flakes. DEVOUR.