NUTRITION

SERVINGS

INGREDIENTS

150g Low-fat Cottage Cheese

20g Vanilla Whey Protein Isolate

18g Almond Flour

30g Liquid Egg Whites

1 tsp Coconut Oil

1 tbsp Monk Fruit Sweetener

0.5 tsp Vanilla Extract

1 tsp Lemon Juice

PREPARATION

• 1

  Preheat your oven to 325°F (165°C) and line a small 4-inch springform pan or ramekin with parchment paper.

• 2

  Combine the almond flour and melted coconut oil in a small bowl, stirring until the mixture looks like coarse sand.

• 3

  Press the almond mixture firmly into the bottom of the prepared pan to create a solid, even crust.

• 4

  Add the cottage cheese, whey protein powder, egg whites, monk fruit sweetener, vanilla extract, and lemon juice into a blender.

• 5

  Blend on high speed for 45-60 seconds until the mixture is completely smooth and resembles a thick cream.

• 6

  Pour the cheesecake batter over the almond crust and tap the pan gently on the counter to remove any air bubbles.

• 7

  Bake for 25 to 30 minutes until the edges are set and the center has a slight, controlled jiggle.

• 8

  Remove from the oven and let the cheesecake cool to room temperature on a wire rack.

• 9

  Refrigerate for at least 3 hours, or ideally overnight, to allow the texture to firm up before slicing.