Low Fat Sweet Potato Protein Cheesecake

Low Fat Sweet Potato Protein Cheesecake

First I shared with you a low fat pumpkin cheesecake recipe that I modified to reduce fat and scale for a 9" pan. Then I shared with you a peanut butter chocolate chip macro friendly brownie recipe. Now I'm giving you my very own low fat sweet potato protein cheesecake. This recipe has everything I love about sweet potato casserole and cheesecake all rolled up into a single recipe that won't destroy your diet. It also has more protein and fewer carbohydrates than the low fat pumpkin cheesecake recipe I shared. And if you want the God's honest truth, it tastes incredible!

After I made my pumpkin cheesecake, I started thinking about a sweet potato cheesecake. But I didn't want just any sweet potato cheesecake. I wanted one that was packed with protein, low in fat and even lower in carbohydrates than my pumpkin cheesecake. Basically what I was looking for was something that tasted like a combination of rich cheesecake and sweet potato casserole but with the nutritional value equivalent to something like greek yogurt. And what I created was pretty much dead on.

This cheesecake is so good that after my (somewhat skeptical) girlfriend tried it, I found her eating some for breakfast every day until it was gone. I literally couldn't keep this cake in my house for more than a few days because it was that good. She constantly asked me about the nutritional value of this cheesecake in disbelief that something that tasted so good could actually be good for you too. But it is!

The recipe for the batter is pretty similar to the pumpkin cheesecake I shared earlier but with a few differences: (1) I added vanilla protein powder in place of vanilla flavoring, (2) I used agave instead of sugar (3) I used sweet potato instead of pumpkin which further reduced the need to sweeten the batter. For the crust, instead of using vanilla wafers (that have a ton of carbs), I used a hardened mixture of coconut flour and vanilla whey. And what would a sweet potato treat be without brown sugar and pecans? So, I added a pecan streusel topping made from brown sugar, cereal, and pecans. And after all of that, the carbohydrates were still over 2/3 lower than similar cheesecakes.

I know by now you must be chomping at the bit to see the whole recipe. Well, here it is just below. Enjoy!

Crust Ingredients

 

• 2tbsp melted reduced fat butter (I used I Can’t Believe It’s Not Butter Light)
• 1scoop/30g vanilla whey protein powder (I used BodyTech Whey Tech Pro Vanilla)
• 15g agave syrup (I used Goya)
• 2tbsp coconut flour
• 1/4cup unsweetened almond milk

 

Main Batter Ingredients

 

• 24oz fat free cream cheese (softened)
• 8oz mashed sweet potatoes
• 105g agave syrup (I used Goya)
• 3 large whole eggs
• 1scoop vanilla whey protein powder (I used BodyTech Whey Tech Pro Vanilla)
• 1.5tsp cinnamon
• 1/5tsp nutmeg
• 1 dash allspice
• 1/4tsp salt
• 1tbsp coconut flour

 

Topping Ingredients

 

• 1.25tbsp melted reduced fat butter (I used I Can’t Believe It’s Not Butter Light)
• 1/8cup Ezekiel 4:9 Original Sprouted Whole Grain Cereal (Grape Nuts would work too)
• 17g coconut flour
• 15g finely chopped pecans
• 1/4cup light brown sugar

 

Directions

 

1. Preheat oven to 325-degrees F.
2. In a small bowl, combine the ingredients for the crust and mix into a paste.
3. Prepare a 9” round cake pan with zero calorie cooking spray.
4. Using the back of a spoon or a spatula and starting on the pan walls, line the inside of the pan with the paste you created for the crust.
5. Put the pan with the crust in the oven at 325-degrees F for 3min.
6. Remove the pan from the oven and set aside.
7. In a large mixing bowl, add the softened cream cheese, eggs and the other ingredients for the main batter and mix until it is creamy and everything is integrated.
8. Pour the patter into the crust lined pan and place in the oven to bake for 60min at 325-degrees F.
9. In a separate bowl, add the brown sugar, coconut flour, cereal, and pecans and blend the ingredients together for the topping.
10. Add in the butter to the topping ingredients and mix until integrated; the mixture should be grainy with very small clumps.
11. After the pan with the batter and the crust have cooked for 60min, remove the pan from the oven.
12. Sprinkle the topping evenly across the top of the cake.
13. Put the pan back in the oven for an additional 30min.
14. Cover and chill for 8 hours.

Now, take it out of the fridge and have a slice! It’s delicious!

Nutrition Information

Serving Size: 1 slice (and these aren't small slices)
Servings: 8
6g fat
21g protein
36g carbohydrates; 4g fiber

Posted by Clayton Long