NUTRITION

SERVINGS

INGREDIENTS

40g Oat Flour

180g Non-fat Greek Yogurt

15g Chocolate Protein Powder

1 Large Egg White

1 tbsp Cocoa Powder

50g Raspberries

PREPARATION

• 1

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

• 2

  Mix oat flour with a tablespoon of water and a pinch of monk fruit sweetener to form a dough, then press it firmly into the bottom of the pan.

• 3

  In a medium bowl, whisk together the Greek yogurt, chocolate protein powder, egg white, and cocoa powder until the batter is completely smooth.

• 4

  Pour the chocolate mixture over the oat crust and smooth the top with a spatula.

• 5

  Mash the raspberries in a small bowl and dollop them onto the cheesecake, using a toothpick to create a decorative swirl pattern.

• 6

  Bake for 25-30 minutes until the edges are set but the center remains slightly jiggly.

• 7

  Allow the cheesecake to cool at room temperature before refrigerating for at least two hours to achieve a firm, creamy texture.