50gramsvegan protein powder or whey protein (no isolate)chocolate flavour
100grams ofcourgette
500gramsfat free greek yoghurt
1sachetpudding powdercream flavour
5grams baking powder
200mlunsweetened almond milk
100ml water
100grams oferythritol(e.g. Xucker)
Stevia
15gramspeanut buttercreamy
1pinch ofsalt
Anleitungen
Preheat the oven to 180 degrees circulating air.
Put the oats, the oat flour, protein powder, baking powder and a pinch of salt in a large bowl and mix it well.
Now grate the courgette finely and add to the other ingredients. Add one egg, as well as the milk and water and mix everything to a smooth dough.(Since my protein powder is not that sweet, I add a few dashes of Stevia to the dough.)
Put the dough into a silicone baking tin. (I use a baking tin that is originally intended for brownies or something similar. So make sure that it is not too big.)If you don't have a silicone baking pan, you will have to grease your baking pan.
Now put the dough into the oven for about 5-7 minutes.
Meanwhile, put the greek yoghurt in a bowl and add 2 eggs and the pudding powder. Mix everything to a smooth mixture.
Now add the erythritol, a few dashes of stevia and the peanut butter and mix everything well again. You can also use an electric hand mixer for this.(I like to use a mixture of erythritol and stevia, but of course you can use just one of them and just take a little more of it).
Now spread the cheesecake mixture on the chocolate base and put everything in the oven for another 35-40 minutes.
Get the cake out of the oven as soon as it is ready. (For this the cheesecake should be firm, you can check this quite well with a toothpick.) Now let it cool down well for about 2 hours and then put it in the fridge for one or two hours so that it gets nicely cold.
Then lift it out of the baking tin (with silicone tins this is very easy) and cut it into 9 pieces of the same size.
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