- 10g PBC Protein Powder
- 20g Unsweetened Apple Sauce
- 5g Coconut Flour
- 5g Pure Pumpkin (or increase apple
- sauce by 5g)
- 2g Vanilla Extract
- 1g Baking Powder
- 15g Blueberries
- Redi Whip (for frosting)
Set oven to 350. In a bowl, combine all ingredients except for redi whip.
Spray mini cheesecake springform pan. Bake 12-15 minutes.
Take out and let cool or put in freezer to cool faster.
Once cooled remove from tin- spread whip for frosting.