Chocolate Cheesecake Protein Cupcakes

by Jenni Ritchie on October 20, 2017

Today, I am thinking about chocolate. Actually, I'm thinking about chocolate on most days. However, today I'm thinking about chocolate and cheesecake. Two of my favourite things. I got this idea from a coworker of mine after a customer asked if we could create a recipe for cheesecake. So OF COURSE I set out to create something simple, easy, healthy and delicious.

Ingredients

2 cups Synergee Protein Baking Mix
2 Eggs
¾ cup Almond Milk
120 g Light Cream Cheese, softened
125 g Cottage Cheese
1 tsp Vanilla Extract
1 tbsp Dark Chocolate Chips
Stevia to Taste

Directions

For the base mixture, combine together Synergee Protein Baking Mix, 1 egg and almond milk together. Distribute evenly amongst a lined (parchment paper works best!) 12 cavity muffin tin. For the cheesecake mixture, puree cottage cheese until smooth. Combine with cream cheese, 1 egg, vanilla extract and stevia to taste. Pour over top of chocolate base mix. Bake at 350 degrees for 15-20 minutes or until a tooth pick comes out clean.

Nutritional Information (per cupcake)
3 grams of fat ✅
6 grams of carbohydrate ✅
8 grams of protein ✅
75 calories each 🙌

Tag: Cupcake, Gluten Free, Recipe, Synergee Protein Mix, Treat

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Chocolate Cheesecake Protein Cupcakes

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