Chocolate Protein Cheesecake = Čokoladni Proteinski Cheesecake

(Scroll down for recipe in English)

Neodoljivi mini čokoladni cheesecake krcat proteinima i vlaknima kao stvoren za dijeljenje. S finim  čokoladnim biskvitom iznutra i dekadentnom čokoladnom kremom izvana ovo je savršena zdrava poslastica za sve prilike, uključujući doručak.

Ne sadrži gluten, šećer, orašaste plodove ni umjetne arome.

Recept

za 2 osobe

Za biskvit

1 jaje
1 mjerica proteina po izboru
1 čžl psylliuma
1 čžl kakaa
1 čžl kokosovog ulja, rastopljenog
1/2 čžl cimeta
1/2 čžl praška za pecivo
par kapi stevije ili drugog sladila po izboru
prstohvat sjemenki vanilije
malo vode

Za kremu

100 g posnog sira
2 čžl kakaa
2 čžl kokosovog ulja, rastopljenog
par kapi stevije ili drugog sladila po izboru
prstohvat sjemenki vanilije

Za biskvit, u manjoj zdjelici ili šalici prikladnoj za korištenje u mikrovalnoj pećnici pomiješati sve sastojke (najbolje vilicom), a zatim staviti u mikrovalnu podešenu na najjače na 3 minute. Imajte na umu da će oblik zdjelice odrediti oblik kolača. Varijacije na temu mug-cakea možete pronaći u prijašnjim receptima: s okusom cimeta, kokosa i čokolade, i lješnjaka.

Biskvit nakon pečenja ostaviti da se malo ohladi, a zatim izvaditi iz posude, okrenuti naopačke na tanjur i poškropiti s malo vode ili mlijeka po izboru.

Za kremu, rastopljeno kokosovo ulje pomiješati s kakaom i zasladiti, a zatim pomiješati s posnim sirom.

Kremom premazati biskvit i dekorirati po želji - odlično se slaže s šumskim voćem, ali i orašastim plodovima svih vrsta. Konzumirati odmah ili ohlađeno u hladnjaku.

U slast!

Kalorijska vrijednost:	218 kcal
Proteini:	22 g
Masti:	11 g
Ugljikohidrati (Šećeri):	10 g (2 g)
Dijetalna vlakna:	6 g
Bogato vitaminom A, kalcijem i željezom.

Chocolate Protein Cheesecake

Irresistible mini chocolate cheesecake packed with protein and fiber created for sharing. With a delicious chocolate sponge cake inside and a decadently moreish chocolate icing, this is a perfect healthy treat for all occasions, including breakfast.

It doesn't contain gluten, sugar, nuts or artificial flavors.

Recipe

serves 2

For the sponge cake

1 egg
1 scoop protein powder of choice
1 tsp psyllium
1 tsp cocoa powder
1 tsp coconut oil, melted
1/2 tsp cinnamon
1/2 tsp baking powder
a few drops of stevia or other sweetener of choice
a pinch od vanilla seeds
a bit of water

For the icing

100 g low fat cream cheese
2 tsp cocoa powder
2 tsp coconut oil, melted
a few drops of stevia or other sweetener of choice
a pinch od vanilla seeds

For the sponge cake, in a small microwave safe bowl or cup, mix all the ingredients (best with a fork) and then microwave on a highest setting for 3 minutes. Keep in mind that the shape of the bowl used will determine the shape of the cake. Other variations of the mug-cake recipe can be found in previous posts: cinnamon, coconut, or hazelnut flavored.

When it is fully baked, let it cool slightly and then take it out of the bowl, turn it upside down on a plate and sprinkle with some water or milk of choice.

For the icing, mix melted coconut oil with cocoa and sweeten to taste, then mix it in cottage cheese.

Coat the sponge cake in icing and decorate it as desired - it goes well with forest fruit and nuts of all kinds. Consume immediately or chilled in the refrigerator.

Enjoy!

Caloric value:	218 kcal
Proteins:	22 g
Fats:	11 g
Carbohydrates (Sugars):	10 g (2 g)
Fiber:	6 g
High in vitamin A, calcium and iron.