Isopure Cheesecake Jars
Anett Velsberg
INGREDIENTS
| For the base: |
| Almond flour | 1 cup |
| Sea Salt | ¼ tsp |
| Melted Butter | 2 tbsp |
| Low Carb Maple Syrup Alternative | 3 tbsp |
| For the filling: | |
| Cream Cheese | 8 oz (at room temperature) |
| Low Carb Sweetener, more to taste, such as Erythrithol | ½ cup |
| Isopure Whey Protein Isolate - Unflavored | ⅓ cup |
| Vanilla Extract | 2 tsp |
| Lemon Juice | 2 tbsp |
| Whipping Cream | 1 cup (cold) |
| Berries | 1 cup (to serve) |
Add the almond flour, sea salt, melted butter and sweetener to a bowl. Stir until evenly mixed. Divid mixture equally between serving jars.
Add the cream cheese, sweetener, protein powder, vanilla, lemon juice, and protein powder to a bowl. Use a hand blender or stand mixer to beat until uniform and whipped, about 2-3 minutes.
Divide filling between dessert jars and refrigerate for 2-3 hours.
Top with berries and serve. Enjoy!
Makes 4 servings.*Per Serving
Because culinary technique may vary, the nutritional information provided for this recipe is estimated and should not be construed as a guarantee.
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