NUTRITION

SERVINGS

INGREDIENTS

1/2 cup 1% Cottage Cheese

1/4 cup Nonfat Greek Yogurt

2/3 scoop Vanilla Whey Protein Powder

1 large Egg White

3 tbsp Almond Flour

2 tsp Coconut Oil

1 tsp Maple Syrup

1 tsp Vanilla Bean Paste

PREPARATION

• 1

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

• 2

  Combine the almond flour, melted coconut oil, and maple syrup in a small bowl until it reaches a sandy consistency.

• 3

  Press the almond mixture firmly into the bottom of the prepared pan to form an even crust.

• 4

  Bake the crust for 8-10 minutes until it is lightly fragrant and golden, then remove from the oven to cool slightly.

• 5

  In a high-speed blender, combine the cottage cheese, Greek yogurt, protein powder, egg white, and vanilla bean paste.

• 6

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

• 7

  Pour the vanilla filling over the pre-baked crust and smooth the top with a spatula.

• 8

  Bake for 25-30 minutes or until the edges are firm but the center still has a slight wobble.

• 9

  Allow the cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 3 hours to set completely.