NUTRITION

SERVINGS

INGREDIENTS

1.25 cups 1% Cottage Cheese

2 large Egg Whites

0.5 scoop Vanilla Whey Protein

0.25 cup Non-fat Greek Yogurt

3 tbsp Almond Flour

2 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

1 tsp Lemon Zest

PREPARATION

• 1

  Preheat your oven to 325°F and lightly grease a 6-inch springform pan or small baking dish with coconut oil spray.

• 2

  In a high-speed blender, combine the cottage cheese, egg whites, Greek yogurt, protein powder, monk fruit sweetener, lemon zest, and vanilla extract.

• 3

  Blend on high until the mixture is completely smooth and no cottage cheese curds remain.

• 4

  Press the almond flour into the bottom of the prepared pan to form a thin, even crust layer.

• 5

  Pour the blended cheesecake batter over the almond crust and smooth the top with a spatula.

• 6

  Bake for 35-40 minutes until the edges are set and slightly golden, but the center still has a slight jiggle.

• 7

  Remove from the oven and let the cheesecake cool at room temperature for 30 minutes.

• 8

  Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set and develop a velvety texture before serving.