Low Carb, Vegan, Gluten-Free and High Protein.
No bake and takes less than 10 minutes to make!
Today, I woke up and knew I wanted to make a cheesecake. But due to various food sensitivities, I couldn't make a normal cheesecake, I had to make a cheesecake without dairy (and preferably a lot of protein). I also didn't feel like baking it. The result? A low-carb, vegan, gluten-free, high protein, no bake chocolate cheesecake! It takes less than 10 minutes to make and has just 6 ingredients:
Dairy-free cream cheese
Unsweetened Almond milk
Sweetener of choice
It turned out great! And I am excited to continue to dabble wid it and make some more variations.
Let's talk about these ingredients. We got some #health up in here.
These girls know all about gelatin, as we are still recovering from our sugar-free jello addiction (which contains SO MUCH red dye and maltodextrin!) We would buy the jell-o powder packs and make our own jello batches, but would add double the recommended water amount, giving ourselves some serious eebie-jeebies. The jello was basically a liquid. But we knew gelatin was good for us, so we wanted to keep it in our diet. We have since switched to unflavored gelatin.
Gelatin is a dried powder that is colorless and tasteless. It is created from dehydrating parts of animals, such as skin, bones and tissue. Gelatin provides amino acids like glycine that strengthen the gut lining and therefore lowers inflammation (pls fix my leaky gut!).
Why did I use it in this recipe? Since I didn't want to bake it, was tryna make this vegan so I couldn't use eggs, and since your girl is dairy free, so yogurt was a no go. Gelatin acts like a sticky adhesive, and holds the ingredients together.
Because, #gains. Choose your favorite brand!
No that is not a typo. Cacao, not cocoa. There is a huge difference! Both start from the same place (cacao beans), but they have different nutrition benefits due to how each was processed. In the first step of processing, the cacao beans are heated at a low temperature to separate the fatty parts from the rest of the bean. The remaining part of the bean is milled into a fine dark powder to make cacao powder. Cacao powder is considered a #superfood since it has high antioxidant levels and numerous health benefits.
For cocoa powder, the cacao beans are heated at much higher temperatures. While the resulting powder is slightly sweeter, the extra processing degrades a lot of the nutrients and antioxidants. Cocoa powder is ABSOLUTELY not bad for you, I am just sayin that cacao powder has more health benefits. From my experience, I typically need to add a little more sweetener when baking or using cacao powder (relative to cocoa powder) since yo girl got a sweet tooth.
You Will Need
8 oz dairy free cream cheese (I used Kite Hill)
2 cups unsweetened almond milk
15 g cacao powder
30 g protein powder
20 g gelatin
25 liquid stevia drops
½ tsp pure stevia powder (which is equivalent to ~ ½ cup normal sweetener)
1. Using a stand mixer or hand mixer, beat cream cheese until smooth with 1 cup almond milk, adding ¼ cup milk at a time to avoid clumping.
2. Add cacao powder, protein powder, and sweeteners to the mix. Mix until fully combined.
3. Bring 1 cup almond milk to a boil in a small pot.
4. Pour gelatin into an empty bowl, and add hot almond milk to the bowl. Mix.
5. Add the gelatin + milk to the gelatin mixture.
6. Pour the final mix into a dish (I used a 10x10 pyrex dish). Refrigerate for at least 2 hours.
100 calories, 4 grams carbs, 6 grams fat, 9 grams protein for 1 out of 9 slices.