High-Protein Persimmon New York Cheesecake Pound Cake
Ingredients
Main ingredients
- Tomato Jam 21 ml
- Vicorich Coconut Cream 13 g
- Protein Shake New York Cheesecake Flavor 57 g
- Raw Egg 54 g
- Almond Flour 79 g
- Persimmon (Daebong variety) 327 g
- Almond Breeze Unsweetened 6 ml
- Maeil Soy Milk High Protein 40 ml
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
105.81 g
37%
Protein
48.97 g
17%
Fat
58.15 g
46%
Cooking steps
-
1
Preheat the oven to 170°C (338°F).
-
2
Steam the persimmon with the skin on, then mash it.
-
3
Add cream cheese, mashed persimmon, Greek yogurt, and erythritol, and mix well.
-
4
Beat the eggs and add them to the mixture, stirring with a whisk.
-
5
Sift in almond flour, protein powder, and baking powder, then mix.
-
6
Pour the batter into a pound cake pan lined with parchment paper.
-
7
Bake in the oven at 170°C (338°F) for 35-40 minutes.
-
8
Let cool completely and refrigerate.
