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6×2 Cake Pan (the one I use in ALL of my cheesecake recipes):

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Beauty comes in all shapes and sizes, especially inside a 6×2 pan filled with a LOW CARB CRUST AND HIGH PROTEIN CHEESECAKE! This Low Carb Cheesecake is easy to make and absolutely delicious!

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Products/Ingredients that I use:
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Here is the recipe for the crust:
2 Tablespoons Butter or Coconut Oil
1/2 Cup (56g) Almond Flour
Here is the recipe for the cheesecake:
16 Ounces (454g) Reduced, Full, or Fat Free Cream Cheese
2 Containers (300g) Fat Free Greek Yogurt
2 Scoops (60g) Baking Protein (or Vanilla Protein Powder)
1 Large Whole Egg
2 Large Egg Whites
2 Teaspoons Vanilla Extract
1/4 Cup Your Choice Sweetener
1-2 Tablespoons Semi-Sweet Chocolate Chips

Calories in the WHOLE recipe w/ Reduced Fat Cream Cheese:
Calories: 1807
Fat: 111g
Saturated Fat: 54g
Sodium: 1706mg
Carbs: 69g
Fiber: 20g
Sugar: 38g
Protein: 133g

Per Slice (8 Slices):
Calories: 225
Fat: 13.8g
Saturated Fat: 6.7g
Sodium: 213.2mg
Carbs: 8.6g
Fiber: 2.5g
Sugar: 4.7g
Protein: 16.6g

Calories in the WHOLE recipe w/ Fat Free Cream Cheese:
Calories: 1468
Fat: 60g
Saturated Fat: 24g
Sodium: 2406mg
Carbs: 81g
Fiber: 20g
Sugar: 44g
Protein: 151g

Per Slice (8 Slices):
Calories: 183
Fat: 7.5g
Saturated Fat: 3g
Sodium: 300.7mg
Carbs: 10.1g
Fiber: 2.5g
Sugar: 5.5g
Protein: 18.8g

How to make:

1. Melt your Butter or Coconut Oil
2. Combine and mix together your melted Butter or Coconut Oil and Almond Flour in a bowl
3. Take out a 6×2 pan, line it with some parchment paper, and press your mix into it
4. Bake your crust on 350F/176C for 8-12 minutes or until it’s lightly browned
5. In another bowl mix together the rest of your ingredients aside from your Chocolate Chips
6. Pour your mix on top of your crust
7. Melt your chocolate chips
8. Pour your melted chocolate and cut it into your cheesecake with a knife to give it that beautiful marbled look
9. Bake your cheesecake on 325F/162C for 30-35 minutes, drop your temperature to 200F/93C and continue baking for 50 minutes-1 hour
10. Remove your cheesecake, let it cool for a couple hours, or wrap it up and put it into the fridge overnight (my preference)

Tips: Double your crust recipe and you’ll be able to press your crust onto the sides!

Top your cheesecake with whatever you want before the oven!

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Music by:
Not For Nothing Otis McDonald
Music: http://www.bensound.com/royalty-free-music
Licensed under Creative Commons: By Attribution 3.0

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