By Derek Howes | Published on July 16, 2017
Cheesecake doesn’t always have to be eaten in slices. This recipe from Derek Howes, NCCA-accredited PT and chef jazzes up the classic cheesecake by adding in protein and rolling it into balls, making it the perfect workout snack.
You’ll need
8 ounces fat free cream cheese
1/2 teaspoon vanilla extract
2 scoops (60g) The Protein Chef’s baking protein powder
1 tablespoon sweetener
1 tablespoon brown sugar alternative
3 tablespoons (21g) coconut flour
1 tablespoon butter
1-2 tablespoons chocolate chips, nuts, dried fruit, etc
1 serving graham cracker crumbs
What to do
1. Melt your butter and add all ingredients (aside from optional ones) into a large bowl.
2.  Mix together for 1-2 minutes or until it’s not clumpy.
3.  Add in chips, nuts and fruits then mix lightly.
4.  Roll your mix into balls then roll them around in your cracker crumbs. Make a bunch and freeze them; they’ll usually last 4-5 days in the fridge.
– READ MORE: MACROS’ Definitive Guide To Protein Balls: Part One –
Accredited personal trainer and chef Derek Howes is also known as The Protein Chef.
