Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 tbsp Almond Flour; 1 tbsp Grass-fed Butter; 3/4 cup Non-fat Greek Yogurt; 1/3 scoop Vanilla Whey Protein; 1 large Egg White; 1 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Whisked Greek yogurt and vanilla protein powder baked over a buttery almond flour crust, chilled until perfectly set with a silky smooth finish.

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NUTRITION

Protein

34.7g

Fat

26.1g

Carbs

13g

SERVINGS

1 serving

INGREDIENTS

4 tbsp Almond Flour

1 tbsp Grass-fed Butter

3/4 cup Non-fat Greek Yogurt

1/3 scoop Vanilla Whey Protein

1 large Egg White

1 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C).
2
Melt the grass-fed butter and stir it into the almond flour until a crumbly dough forms.
3
Press the almond flour mixture firmly into the bottom of a 4-inch mini springform pan or a small oven-safe ramekin.
4
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
5
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and let it cool to room temperature on a wire rack.
8
Refrigerate the cheesecake for at least 2 hours, or ideally overnight, to allow the texture to fully set before serving.