Healthy Chocolate Chip Cheese Cake | Low Sugar, High Protein Decadence

Hola, friends!  I have a real treat for you….a chocolate chip cheesecake without the guilt!  This one is sure to be a crowd pleaser at home-it disappeared within 12 hours the first time I made it.


The first recipe I tried called for some vegan ingredients to keep it Paleo.  However, I tweaked the recipe for taste and it now contains dairy (note that the filling is no longer Paleo for those of you who follow a strict Paleo regimen).  However, this puppy is high protein, low to zero sugar, and almost entirely organic.  Seriously.  It has the most divine chocolate cookie crust you can possibly imagine, which you can use when you can use to make other types of pies as well.  Bye bye, nasty pastry pie crusts from the freezer section!

Despite the impressive nutritional outline, this cheesecake is divine.  This holiday season, take this pie to your relative’s house and see if anyone notices the difference!  My guess is that everyone will start free basing this cheesecake after turkey and cranberries.

I’ll cut to the chase and get on with it.  Happy baking!

Magic Chocolate Pie Crust (PALEO!)

  • 1/2 cup organic almond meal (or you can ground your own almonds if you have them lying around the house)
  • 4 TBSP organic ground flax seeds
  • 1/2 cup chocolate whey protein (I use Tara’s Organic Whey or Life Extension Grass Fed Whey)
  • 1/4 cup unsweetened cocoa powder
  • 4 TBSP melted coconut oil
  • 15 packs of stevia (or you can free pour to taste)

Cheesecake Filling (Not PALEO!)

  • 1 (32 oz) container of unsweetened, organic Greek yogurt
  • 2 organic eggs
  • 1 TBSP organic almond meal
  • 1/4 cup of organic almond butter
  • 1/4 cup Lily’s dark chocolate chips*
  • 15 packets stevia, or free pour to taste

Optional:  Sugar free chocolate syrup, chopped peanuts, or dark chocolate chips


OK, let’s get started.  First, preheat your oven to 300 degrees.  We’re going to start with the crust.  Commit this one to memory so that you can use it again with different pie flavors.

  1. Put your coconut oil in a glass bowl and melt it in the oven.  Mix the almond meal, ground flax seeds, whey protein, cocoa powder, and stevia in a bowl.
  2. Remove the coconut oil from the oven and pour on top of the dry ingredients.  Mix and mash into a circular pie dish.  You can use a fork, spoon, or just your hands.  This will make enough crust to come up around the edges a little.
  3. Set the crust aside.  Stop eating it.
  4. Moving on…..mix the eggs, yogurt, and almond butter until smooth.  Add the almond meal and stevia.  Voila!
  5. Pour the mixture into the chocolate crust.  Sprinkle the chocolate chips on top of the mixture.
  6. Bake for 50 minutes.  If it’s soft in the middle, give it another 10 minutes until golden around the edges.
  7. Once it cools, you can drizzle with a sugar free chocolate syrup and garnish with extra chocolate chips or peanuts (or both).
  8. Enjoy!

*I prefer to use Lily’s dark chocolate chips, which I buy at Whole Foods.  They are sweetened with stevia, so you won’t be adding sugar to the mix here.

It’s OK if you don’t have all of the organic ingredients here, just do the best you can.  Lily’s chocolate chips can be hard to find and are a bit expensive, so you can also use “Life” chocolate chips (free of soy and dairy) if you prefer those…..or whatever you have around the house is fine, too.

That’s all from Lighthouse Point, folks.  Fall has arrived, and I have an exciting post for you this week.  I figured out how to make Quest Protein bars at home, which is a good thing because I buy way too many of them.  There’s a secret ingredient that I’ll tell you about, and it’s a good one.  Ciao for now!