Macro Friendly Pumpkin Cheesecake Recipe | Holly T. Baxter | Biolayne

It turns out, with some smart substitutions, you can absolutely have your cake AND eat it too! Try out my Pumpkin Cheesecake recipe and let me know how you like it in the comments!

Recipe Makes 12 Servings

Base
400g Graham Crackers
125g I Can’t Believe It’s Not Butter (light)
6g Powdered Sucralose

Filling
900g 4 pks Fat Free Cream Cheese (Great Value)
45g All Purpose Flour
425g Pure Pumpkin (Libby’s)
175g Brown Sugar Blend (Truvia)
20g Powdered Sucralose
250g Egg Beaters
1 tsp Cinnamon or Pumpkin Spice

Toppings (optional) not included in macro count
2 TBSP Sugar-free Maple Syrup
100g Honey Pecans (Fresh Gourmet)
20ml Caramel Sauce

MACROS PER SERVING
15.8g Protein
50.2g Carbohydrate
8.2g Fat

Links & Inquiries:

Biolayne Workout Builder http://www.biolayne.com
Carbon Diet Coach http://onelink.to/suf72v
Beauty and the Geek Podcast https://pod.fo/e/e3186
http://www.contestprepbook.com

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https://www.myglutefactory.com/

Accredited Practicing Dietitian
APD. Holly Baxter
Ms. Dietetics
Bs. Food Science & Nutrition
Online Nutrition & Physique Coach
2x Natural World Champion Fitness Model

For all coaching inquiries, please email me
📩 hb@biolayne.com

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