NUTRITION

SERVINGS

INGREDIENTS

0.3 cup Almond Flour

1.2 cups Low-fat Cottage Cheese

0.5 scoop Chocolate Whey Protein

0.25 cup Liquid Egg Whites

2 tbsp Unsweetened Cocoa Powder

1 tsp Coconut Oil

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

PREPARATION

• 1

  Preheat oven to 325°F and lightly grease a small 4-inch springform pan.

• 2

  In a small bowl, combine the almond flour, half of the cocoa powder, and melted coconut oil until it forms a sandy dough.

• 3

  Firmly press the almond mixture into the bottom of the prepared pan to create an even crust.

• 4

  Place the cottage cheese, protein powder, egg whites, remaining cocoa powder, monk fruit, and vanilla in a high-speed blender.

• 5

  Process the mixture until it is completely smooth and no curds remain from the cottage cheese.

• 6

  Pour the chocolate filling over the crust and tap the pan on the counter to release any air bubbles.

• 7

  Bake for 30 to 35 minutes until the edges are set but the center remains slightly wobbly.

• 8

  Allow the cheesecake to cool completely at room temperature before transferring it to the refrigerator.

• 9

  Chill for at least 4 hours to allow the texture to firm up and the flavors to meld.