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1.
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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.
