Directions

Serving Size: 16

1. Preheat the oven to 350 degrees Fahrenheit and spray an 8×8 deep baking dish with cooking spray and sprinkle with flour.
2. Combine the almond milk and vinegar and set aside.
3. Combine 1 1/4 C flour with French toast protein powder, baking soda, baking powder, salt and 1/4 C granulated swerve in a large bowl.
4. Beat in softened margarine, eggs, and almond milk mixture. Pour the batter into the prepared pan.
5. Use a fork to fully combine 1 tbsp cinnamon, 1/2 C brown swerve, 1/2 C flour and 3 Tbsp butter.
6. Sprinkle the cinnamon filling evenly over the batter.
7. Beat the softened cream cheese until smooth. Add the egg white and beat until smooth.
8. Add the cinnamon roll protein powder, vanilla and 6-8 drops liquid stevia to taste. Beat until smooth.
9. Spoon the cheesecake layer over the cinnamon layer and spread evenly.
10. Combine the 1/2 c brown swerve, 1/2 tbsp cinnamon, pinch of salt and 1 cup flour.
11. Add 1/4 C melted butter and use a fork or pastry cutter to mix until a large crumb is formed.
12. Sprinkle to streusel topping evenly over the cheesecake layer.
13. Bake for 45-50 minutes. If the streusel starts to brown early, cover with aluminum foil.
14. Remove from oven and allow to cool.
15. Store at room temperature for 1-2 days or covered in the refrigerator for up to 1 week.
* Brown swerve may be substituted 1:1 for brown sugar. Granulated swerve may be substituted 1:1 for granulated sugar. This will change the macros.
* Glaze if desired using milk and powder sugar or protein icing!