Healthy Almond Joy Cheesecake

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   In a small food processor (I use my Magic Bullet), combine the cottage cheese, protein powder, sweetener of choice and 1 tablespoon almond butter.

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   I find it works best to layer them in that order, starting with the cottage cheese and ending with the almond butter.

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   2.

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   Blend until everything is completely mixed and the cottage cheese has become nice and smooth.

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   It is quite thick, so it may get stuck in the food processor, and you may have to stop and scrape the sides down multiple times until its creamy.

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   3.

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   Scoop out into a small bowl and place into the freezer for 30 minutes 1 hour to let it get nice and firm.

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   4.

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    While the cheesecake chills, spread the coconut flakes onto a small baking tray and toast them in a 400 degrees F oven until they turn a light golden brown, about 1 -2 minutes.

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    They burn quickly, so keep a close eye on them!

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    5.

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    Top with remaining 1 tablespoon almond butter (optional) and toasted coconut flakes and eat!

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    Notes: I prefer to use casein protein powder over whey, as it is thicker, but whey will be just as yummy!

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    You can use only 1 tablespoon almond butter if you want to make this even lighter, but its much better with 2!

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    You can also eat it immediately; I just think the texture is closer to cheesecake once it chills and firms up.

* Per serving · 4 servings · Values may vary.