Dairy Free Maple Pecan Cheesecake



This recipe is healthy, Keto-friendly, dairy-free, very easy to make, & contains 13 grams of protein per serving. We also added in some adaptogens for some superfoods & extra benefits :)


This recipe uses Kite Hill dairy free cream cheese, which is an awesome alternative to standard cream cheese if you do not eat dairy. It tastes amazing, it has minimal ingredients, & it’s made from almonds – one of our favorite sources of ‘faux’ dairy bases.


For the adaptogens, we use Organifi Gold, a turmeric & reishi infused superfood powder packed with tons of nutrients. 


In short, adaptogens are non-toxic plants (herbs) & mushrooms that are said to improve the body’s ability to maintain homeostasis. In simple, they bring us back to a peaceful place.

These plants, herbs, & mushrooms work on a physiological level to help us cope with stress, strengthen our immune systems, help regulate cellular apoptosis, & can even enhance our sleep, which is what the blend of adaptogens in this particular recipe do!


MACROS per serving (out of 8):

4 carbs (net: 3g) | 23 fat | 13 protein


Ingredients

  • 24 oz Kite Hill Dairy Free Cream Cheese

  • 3 eggs

  • 60 grams unsweetened almond milk

  • 45 grams True Nutrition egg white protein powder - maple pecan

  • 2 scoops Gold Organifi (optional)

  • 1 tsp vanilla extract1

  • 2 tsp maple extract (optional)

  • 1/2 tsp sea salt

  • 2 tsp pure stevia (or sweetener of choice)

  • Pecans for topping (optional)

Instructions

  1. Preheat oven to 325

  2. Separate egg yolks from egg whites and place egg whites into stand mixer or large bowl to be beaten with a hand mixer

  3. Beat egg whites until high peaks form and they're fluffy

  4. In separate bowl, beat egg yolks, cream cheese, almond milk, protein powder, Organifi powder, extracts, sea salt, & stevia until well combined

  5. Gently fold in the above mixture into the fluffed up egg whites, do not over stir or you'll deflate the egg whites more!

  6. Spray a 9 inch cheesecake or pie dish and pour ingredients into dish, leveling the top

  7. Optionally add pecan pieces on top and place in oven for 1 hour or until top is just slightly browned, but not too firm

  8. Once finished cooking, remove cheesecake from oven and allow it to cool on the counter for another hour before placing the cheesecake into the fridge

  9. If you choose, you can enjoy the cheesecake the same day if you've given it a good amount of time to firm and set, however it is best after a full day of sitting in the fridge to chill. Enjoy!



Recipe Notes

We use True Nutrition egg white protein powder.


Egg white protein is an amazing alternative if you're sensitive to Whey (and in general). True Nutrition is sweetened w/ stevia & has no unnecessary additives.


Our favorite blend/flavor is Old Fashioned Salted Caramel (extra heavy x2 flavoring) + protein enzyme & collagen boost) - you get to build your own blend! The flavor we use for this recipe is MAPLE PECAN. NOTE that if you use a different flavor or type of protein powder, the overall recipe flavor and consistency will change!