Ube Cheesecake (High Protein, Super Low Carb)

Not a cottage cheese fan? Me either - but turns out you can turn it into the fluffiest and creamiest sweet treat. I promise you won’t even taste a hint of it because this ube cheesecake only tastes like one thing and one thing only - an ube cheesecake! HAHA! It’s a high-protein, low-carb recipe that’ll for sure curb your sweet cravings.

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Ingredients:

• 1 cup cottage cheese, full fat

• 1/4 cup Greek yogurt

• 1 egg

• 1/2 tsp ube extract (highly recommend THIS ONE!)

• 2 tbsp flour

• 2.5 tbsp of sweetener (I used monkfruit sugar)

Tools:

• Mini bundt cake or muffin silicone molds (must be silicone or the cheesecakes will fall apart when removed from the mold!)

• Food processor

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Instructions:

1. Preheat oven to 350 F

2. Add all the ingredients into a food processor and blend until super smooth. The batter should be about the same consistency as pancake batter, if not - add another tbsp of flour

3. Transfer batter into silicone mold

4. Bake for 30 - 35 minutes, or until the edges are starting to brown

5. Let cool and refrigerate for at least 2 hours or overnight