High-Protein Strawberry Cheesecake Dump Cake
Sugar-Free • Low-Carb • High-Protein • 5 Main Ingredients
Ingredients
Strawberry Layer
- 2 cups fresh or frozen strawberries, chopped
- 2–3 tbsp monk fruit sweetener, to taste
- 1 tbsp chia seeds
- 1 tsp lemon juice
Cheesecake Layer
- 8 oz (225 g) softened full-fat or light cream cheese
- 1 cup plain Greek yogurt
- 1 scoop vanilla protein powder
- 2–3 tbsp monk fruit sweetener
- 1 tsp vanilla extract
Keto Cake Topping
- 1½ cups almond flour
- 1 tsp baking powder
- 4 tbsp melted butter
- 1 egg
- 1–2 tbsp unsweetened almond milk, only if needed
Instructions
- Prepare the strawberries: Add strawberries, monk fruit, chia seeds, and lemon juice to a saucepan. Cook over medium-low heat for 5–7 minutes, stirring occasionally, until softened and slightly thickened. Let cool.
- Make the cheesecake layer: Beat the cream cheese until smooth. Add Greek yogurt, protein powder, monk fruit, and vanilla. Mix until creamy.
- Make the topping: In another bowl, combine almond flour and baking powder. Stir in melted butter and egg. Add a little almond milk if the mixture is too dry. It should form a soft, crumbly dough.
- Layer: Lightly grease an 8×8-inch baking dish. Spread the strawberry mixture across the bottom.
- Spoon the cheesecake mixture over the strawberries and gently spread it into an even layer.
- Crumble the almond-flour topping over the cheesecake layer. Don’t stir the layers together.
- Bake at 350°F (175°C) for about 25–30 minutes, until the topping is lightly golden and the center is set.
- Let cool for 15–20 minutes, then refrigerate for at least 1 hour for a firmer cheesecake texture.
🍓 For Weight Loss
Keep the portion moderate because almond flour, butter, and cream cheese are calorie-dense. Using light cream cheese and nonfat Greek yogurt can reduce calories while keeping the protein higher.
💪 Protein Boost
For even more protein, use a protein powder with around 20–25 g protein per scoop and Greek yogurt with a high protein content.
