Chocolate Pumpkin Cheesecake Bars
Ever come across a “macro friendly” cake or brownie recipe that has “only 150” calories” only to come and find out that that 150 calories is only for 1/16th of an 8×8’’ baking dish? Sneaky, sneaky. Ya, we don’t do that here. Volume is always the goal, along with quality ingredients, minimal sugar and of course we can’t forget exceptional taste! I digress…lol! This week I have a treat for you! Chocolate and cheesecake come together in this blissful cake with an almost brownie like texture, that definitely checks all the above/Cocoa Bar ‘boxes’. Low sugar, reasonably protein packed, made with whole food ingredients that is sure to keep you feeling energized and satisfied. The cake itself is so fudgy and that pumpkin cheesecake layer is absolutely dreamy! Personally, my favorite way to pair my cakes is with my Creami’s. Cake and ice cream por vida! A couple scoops of my Vanilla Creami and an extra drizzle of PB Cup spread and heaven! Not only will you feel satisfied, but also satiated and energized. Cake is a food group around here, am I right? But, always with you, your health and your goals in mind, of course.
- 100 grams oat flour or quick oats ground into a flour in your blender
- 200 grams pumpkin puree (unsweetened)
- 125 egg whites
- Tsp instant coffee (optional, but adds richness)
- 25 grams cocoa powder
- 60 grams chocolate active stacks
- 28 grams PB Cup spread
- 4 grams sea salt
- 1 tsp vanilla
- 1 tsp baking powder
- 1 tsp baking soda
- 65 grams erythritol
- 3 grams powdered stevia
- 60 ml unsweetened almond milk
- 100 grams non fat Greek yogurt
- 4 ounces Philadelphia light cream cheese
- 35 grams egg whites
- 150 grams pumpkin purée
- Pinch of sea salt
- 38 grams erythritol
- 2 grams powdered stevia
Preheat your oven to 350. Line an 8×8 baking dish with parchment paper. Blend your chocolate base ingredients in a high speed blender till smooth. (Try not to inhale the batter, yum!) Rinse out your blender and now it’s time for the cheesecake layer and swirl ingredients. Add all the cheesecake ingredients into your blender and blend till smooth. Pour evenly over the top of chocolate layer. Once done, swirl with a knife or a chopstick throughout the cake. I did this multiple times up and down and across to get a good swirl throughout. Bake for 38-40 minutes making sure to not over bake and dry out. Let cool completely and serve (but even better the next day, IMO). Makes 6 servings.
*Eat alone, top with whipped cream, my lightened up Vanilla Creami recipe, fresh strawberries and/or an extra drizzle of Cocoa Bar. Enjoy my friend and here’s to another deliciously nutritious day.
965 grams total cake weight, 160 grams each
Saved in MFP: Macro Minded Monique-Chocolate Pumpkin Cheesecake Bars
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