NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Non-fat Greek yogurt

0.5 cup Low-fat cottage cheese

0.5 scoop Vanilla protein powder

1 large Egg

1 tsp Vanilla extract

2 tbsp Almond flour

1 tsp Ghee

0.5 cup Fresh raspberries

1 tsp Maple syrup

0.13 tsp Sea salt

PREPARATION

• 1

  Preheat your oven to 325°F and lightly grease a 6-ounce oven-safe ramekin with a touch of ghee.

• 2

  In a small bowl, stir together the almond flour and melted ghee until it reaches a sandy consistency, then press it firmly into the bottom of the ramekin.

• 3

  Place the cottage cheese, Greek yogurt, protein powder, egg, vanilla extract, and sea salt into a high-speed blender and process until the mixture is completely smooth and aerated.

• 4

  Pour the cheesecake batter over the prepared almond crust, smoothing the top with a spatula.

• 5

  Place the ramekin on a small baking sheet and bake for 25 to 30 minutes, or until the edges are firm and the center has a slight, custard-like jiggle.

• 6

  Remove from the oven and let it cool at room temperature for 20 minutes, then transfer to the refrigerator to chill for at least one hour to fully set.

• 7

  Garnish the top with fresh raspberries and a light drizzle of maple syrup just before serving.