Low Carb, High Protein Ricotta Cheesecake

As part of my weight loss program I have to eat as few carbs as I can and as much protein as possible. Each day I’m trying to average between 60-80 grams of protein. This can be hard to do. And when you have to cutout desserts it can be hard. So I gathered a few recipes and fiddled with this one and that one to make a dessert that can taste good and also be good for me: Low carb, high protein Ricotta cheesecake.

INGREDIENTS:

  • 2 cups ricotta cheese
  • 3 packets Splenda
  • 1 tsp vanilla extract
  • 1/2 vanilla bean – scrape out
  • 2 eggs worth of egg substitute. (Each one is a little different. Mine is 1/4 cup=1 egg)

Directions:

Mix all ingredients together well. I started with the ricotta on the bottom and added the rest down the list so I knew I wouldn’t leave anything on the bottom of the bowl. Bake at 350 degrees for 20 minutes. You can easily make these in smaller dishes to make a single serve option.

The Caloric Breakdown:

  Calories

190.8
  Total Fat 9.7 g
  Saturated Fat 6.1 g
  Polyunsaturated Fat 0.3 g
  Monounsaturated Fat 2.8 g
  Cholesterol 38.4 mg
  Sodium 211.4 mg
  Potassium 260.4 mg
  Total Carbohydrate 7.2 g
  Dietary Fiber 0.0 g
  Sugars 0.8 g
  Protein 17.0 g

“This is my entry to the Hotpoint family baking competition”