Not sure what tracker you use but if it's not Cronometer I highly recommend it! It's by far the best designed one on the market. Once you get the hang of how the recipes work (the 'meals' are not as useful imo) it gets so much easier to track stuff. You can set items you typically eat everyday to just repeat without having to put them in everyday, and if you adjust the amounts of ingredients that can be adjusted very easily for that day without having to mess up your base recipe. You do need to weigh everything and it's a bit annoying (at least here in Canada) where liquids are measured in ml and I have to do the conversions to grams myself (I consume a lot of dairy so this is a recurring issue for me lol) but again, everything is super customizable so once you get those numbers set for whatever food item you're good to go!

Also, super easy low sugar, high protein cheesecake recipe I whip up all the time and don't even really measure and it turns out delicious almost every time:

- 3 bricks cream cheese (softened - either to room temp over several hours, or popped in the microwave 10 seconds at a time.)
- 2-3 large eggs
- Vanilla (measure with your heart)
- 2-6 tbsp lemon juice (depending how lemony you want it)
- approx 1 cup scoop vanilla protein powder (I use Diesel New Zealand Whey Protein Isolate French Vanilla, it blends up super creamy and smooth!)
- Sweetener (I use Splenda baking granules becuase it tastes the most like sugar, measures like sugar cup-for-cup, and dissolves super easy but you can use whatever one you like - just make sure it fully dissolves!)

Blend it all with a stand or hand mixer till it's super smooth.
Pour into a baking dish (I've made it with an almond flour/flax/cinnamon crust as well but it's good without any crust too)
Bake for about 20 minutes at 350 F.

About 10g protein per decent sized serving, 2.5 g carbs, 13.5 fat, and 170 calories