1 1/3cupsMocha Cappuccino Protein Powder4 scoops Optimum Nutrition Gold Standard Whey
½cupcoconut flour
1/4cupunsweetened cocoa powder
1/4 cupstevia baking blendcup for cup granular equivalent
1tablespooninstant espresso power
1/4teaspoonsalt
1 ½cupsnatural applesauce12 ounces
¼cupcoconut oil
¼cupwater
Cheesecake layer:
1 ½cups1% cottage cheese12 ounces
2whole eggs
¼cupVanilla Protein PowderOptimum Nutrition Gold Standard Whey
2tablespoonsstevia baking blendcup for cup granular equivalent
½teaspoonvanilla extract
Instructions
Preheat oven to 325F
Add mocha protein powder, cocoa powder, coconut flour, stevia, espresso powder and salt to mixing bowl and stir until combined.
Add applesauce, oil and water to dry ingredients in mixing bowl and stir with spatula until combined.
Mix wet and dry brownie ingredients together until well combined.
Spoon most of brownie batter into parchment-lined, 9-inch springform pan, spreading until even with spatula. Reserve a few spoonfuls of batter to make swirl in cheesecake batter. Set aside.
Add cottage cheese, eggs, vanilla protein powder, stevia and vanilla extract to blender and process until smooth, stopping blender and scraping down sides as needed. Mixture will be fairly thick.
Pour cheesecake batter over brownie batter.
Spoon remaining brownie batter on top of cheesecake mixture in random dollops, and swirl with the back of a knife.
Bake for 30 minutes in preheated oven, remove from oven and let cool on counter for 10 minutes.
Set in refrigerator 30 more minutes before serving. Loosen edges of pan with knife before removing springform rim. Cut into 8 wedges.