extra egg-ycheese cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 237.1
- Total Fat: 20.4 g
- Cholesterol: 113.0 mg
- Sodium: 175.1 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 1.8 g
- Protein: 9.8 g
View full nutritional breakdown of extra egg-ycheese cake calories by ingredient
Introduction
more protein, less carbs more protein, less carbsNumber of Servings: 12
Ingredients
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4 serving PL-Flour (Almond Meal, Bob's Red Mill, Fine Ground - 1/4 C) (by PATTISPARK1)
4Tbsp coconut oil
8 oz Cream Cheese, Great Value, 1/3 Less Fat Neufchatel Cheese
1 cup Cheese, Ricotta - low fat (by BOOZERS)
6 large Egg, fresh, whole, raw
1 cup stevia powder
1 tbsp Vanilla extract, imitation, alcohol
2 tbsp Coconut Oil
2 tbsp Skippy Natural Creamy Peanut Butter
4 tbsp Cocoa, dry powder, unsweetened
Directions
Mix almond meal with 4T coconut oil and press into springform pan. Bake at 350 till firm; about 15 min.
Blend eggs with cheeses. Add 1 c stevia powder and vanilla. Pour over crust and bake at 200 till set. Cool and top with a blend of 2Tcoconut oil, the peanutbutter and cocoa powder. Add berries or whipped cream if desired and serve cold.
Serving Size: 12 slices
Blend eggs with cheeses. Add 1 c stevia powder and vanilla. Pour over crust and bake at 200 till set. Cool and top with a blend of 2Tcoconut oil, the peanutbutter and cocoa powder. Add berries or whipped cream if desired and serve cold.
Serving Size: 12 slices