turtle pie protein cheesecake bites
"it's turtle time!" if you know the ramona singer quote I am referencing - you rock, if not, just know I am a BIG housewives fan. while ramona was referencing a glass of pinot, I am using it to reference these phenomenal turtle pie bites. they combine chocolate + caramel + pecan + a vanilla protein cheesecake for the ultimate flavor explosion in each bite.
P.S check out my other variations of my fan favorite protein cheesecake bites - cookie monster, buckeye, & pumpkin pie
PREP TIME
10 minutes
COOK TIME
30 minutes
INGREDIENTS
22
Serves: 24
Ingredients
pie crust
- 9 oz9 oz9 oz Keto Dark Chocolate Cereal – Catalina Crunch
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted, melted
- 2-4 Tbsp2-4 Tbsp2-4 Tbsp Water
protein cheesecake
- 2 cups2 cups2 cups Cottage Cheese
- 1/2 cup1/2 cup1/2 cup Plain Greek Yogurt
- 2 Tbsp2 Tbsp2 Tbsp Almond Butter
- 1/2 cup1/2 cup1/2 cup Vanilla Protein Powder - Be Well by Kelly
- 3/4-1 cup3/4-1 cup3/4-1 cup Golden Monkfruit Sweetener (with Allulose) - Lakanto
- 444 Eggs
- 1.5 tsp1.5 tsp1.5 tsp Pure Vanilla Extract
- 1 pinch1 pinch1 pinch Sea Salt
salted caramel
- 1/2 cup1/2 cup1/2 cup Medjool Dates, pitted & soaked in hot water
- 1/4 cup1/4 cup1/4 cup Golden Monkfruit Sweetener (with Allulose) - Lakanto
- 1 Tbsp1 Tbsp1 Tbsp Almond Butter
- 1 tsp1 tsp1 tsp Vanilla Extract
- 1/2 tsp1/2 tsp1/2 tsp Chocolate Caramel Salt Electrolyte Mix - LMNT
other toppings
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- preheat oven to 350.
- in a food processor, add cereal & blitz into powder.
- add melted fat to crust & mix well.
- add 1 small cookie scoop of crust mixture to the bottom of a muffin tin (I use a silicon muffin tin).
- bake crust for ~10 minutes.
- clean out blender, then add all protein cheesecake ingredients & blend well.
- pour 1 large cookie scoop of cheesecake mixture on top of each crust, then bake for 25-30 minutes or until set.
- allow to cool for 10-15 minutes, then pop out of muffin tins.
- to a food processor, combine all salted caramel ingredients.
- add caramel to piping bag or a small zip lock bag.
- drizzle caramel & chocolate syrup on top of each bite, then press a pecan on top.
- refrigerate to allow to complete cool; I store them in the freezer & microwave for 10-15 seconds to thaw.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Gluten Free Other Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 45 |
| Fat: | 3 g |
| Carbohydrates: | 2 g |
| Protein: | 4 g |
| Cholesterol: | 4 g |
| Sodium: | 50 mg |
| Fiber: | 1 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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