NUTRITION

SERVINGS

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 large Egg White

15 grams Vanilla Whey Protein Powder

2 tablespoons Almond Flour

1 teaspoon Coconut Oil

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

1 teaspoon Lemon Juice

1/4 cup Fresh Blueberries

PREPARATION

• 1

  Preheat your oven to 325°F and lightly grease a 4-inch springform pan or a large oven-safe ramekin with a touch of coconut oil.

• 2

  In a small bowl, combine the almond flour and melted coconut oil, stirring until the mixture resembles wet sand.

• 3

  Press the almond flour mixture firmly into the bottom of the prepared pan to create an even crust layer.

• 4

  In a medium mixing bowl, whisk together the Greek yogurt, egg white, vanilla protein powder, monk fruit sweetener, vanilla extract, and lemon juice until the batter is completely smooth and no lumps remain.

• 5

  Pour the cheesecake batter over the almond crust and use a spatula to smooth out the surface.

• 6

  Gently scatter the fresh blueberries over the top of the batter, pressing a few down slightly into the mixture.

• 7

  Place the pan in the oven and bake for 25 to 30 minutes, or until the edges are set and the center has a slight jiggle when shaken.

• 8

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

• 9

  Transfer the cheesecake to the refrigerator and chill for at least 2 hours, or overnight, to allow the texture to fully set before serving.