The Macro Kitchen

🐣Look how cute these little eggs look like!🐥
Chewy chocolate & peanut butter brownie on the outside, fuddgy sweet coconut in the middle and a gooey orange center!! Incredibly indulging and they feel supper naughty.
➡️ The macro are insane!! Less fat and more protein than a hard boiled egg!!!
‼️4F 4C 16p ‼️

That is no joke!!
Just a handful of Ingredients:
A whole lot of protein isolate and micellar casein, Peanut butter, Oats, Cacao, Coconut butter, Almond milk and a bit of orange zest patè.

@ Perth, Western Australia

💭Remember the days when cake meant: throw together a bunch of flour, butter and a whole lot of sugar, followed by guilt feelings and regret?
🙌🏻Well, dose days are gone!! 🙌🏻This mock cheesecake will have you rub your eyes 👀and scratch your head, you won’t believe the ingredients and how satisfying it actually is.... that creamy texture... and did you say dairy free?! 👀
It's honestly foolproof, ridiculously easy, just throw everything into a blender or stand mixer and let it all come together.
Don’t knock it until you tried it!
Without further ado, here are the ingredients:
- 350g silken tofu (yes, trust me, you won’t test it!)
- 440g pumpkin purée (no, please, don’t give up, believe me, the combination will result in a super creamy texture!!!)
- 240g egg whites (this will bump up the protein count and hold everything together)
- 40g coconut flour (this gives a lovely dense texture, just what you want from your cheesecake and it will also help hold everything together)
- 5-10g Cinnamon or pumpkin spice mix
- 20g PB2 + 30g peanut butter
- 100g cocoa (add it to only half of the mixture)
- Sweetener of choice to taste (I opted for Baking Stevia 200g)
- 80g protein powder (today I opted for by ) I wouldn’t suggest whey, better casein or a casein blend)
- 200ml Almond/coconut milk to reach a creamy but thick consistency
➡️Optional but highly recommended:
- 3g Xanthan Gum
- 5g psyllium husk
- 20g vanilla
- 3g salt
- 30ml coffee ☕️ it helps giving richer flavour to the chocolate half of the mix
Throw everything but the cocoa and the coffee into a blender and mix it well until everything is smooth and combined and transfer half of the mixture into a prepared springform pan. To the remaining mix, add the cocoa and the coffee and mix it until combined, if too thick add more milk, 20 ml at the time, then fill the form with the rest of the mix.
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⬇️⬇️⬇️ @ Perth, Western Australia