Low-Carb Eggnog Protein Cheesecake

Who says Christmas treats can’t be part of your bariatric journey? 🎄✨

This low-carb, high-protein cheesecake is made with Whey Protein by Feel Good Protein in the limited-edition Eggnog flavour. Think creamy, spiced, festive goodness, without the sugar overload. Light, fluffy, and packed with protein, it’s the perfect way to enjoy a slice of Christmas magic while still staying on track with your goals.

Ingredients

Base:
120 g almond meal
40 g unsalted butter, melted
1 tbsp granulated Truvia sweetener
½ tsp cinnamon

Filling:
480 g cream cheese, room temperature
200 g Greek yoghurt (full-fat or low-fat, depending on preference)
4 scoops Eggnog Flavour of Whey Protein by Feel Good Protein
80 g granulated Truvia sweetener
3 large eggs
1 tsp vanilla extract
½ tsp nutmeg
½ tsp cinnamon

Optional Topping:
½ cup Greek yoghurt with vanilla extract and some sugar-free sweetener of choice
Strawberries
A dusting of nutmeg to serve

Method

Prepare the base
1. Preheat oven to 160°C (fan-forced).

2. Line the base of a 20 cm springform tin with baking paper.

3. In a bowl, mix almond meal, melted butter, sweetener, and cinnamon until the mixture resembles damp sand.

4. Press the mixture firmly into the base of the tin.

5. Bake for 8 minutes, then set aside to cool.

Make the filling
6. In a large bowl, beat cream cheese until smooth and fluffy.

7. Add yoghurt, protein powder, sweetener, vanilla, nutmeg, and cinnamon. Mix until smooth.

8. Beat in the eggs one at a time, being careful not to overmix.

Bake
9. Pour the filling over the cooled base.

10. Place the springform tin inside a larger baking dish. Pour hot water into the dish until it comes halfway up the sides of the springform tin (water bath method – helps prevent cracks).

11. Bake for 45–50 minutes, or until the edges are set but the centre still has a slight wobble.

Cool

12. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.

13. Remove from the oven and refrigerate for at least 4 hours (preferably overnight).

Serve
Top with a dollop of yoghurt or whipped cream (optional) and a light dusting of nutmeg.

Slice into small portions — rich but protein-packed!