NUTRITION

SERVINGS

INGREDIENTS

1 cup Low-Fat Cottage Cheese

1 scoop Vanilla Whey Protein Isolate

1/4 cup Liquid Egg Whites

3 tbsp Almond Flour

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

1 tsp Lemon Zest

PREPARATION

• 1

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

• 2

  Place the cottage cheese, whey protein isolate, liquid egg whites, vanilla extract, and monk fruit sweetener into a high-speed blender.

• 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 create a thin, even base layer.

• 5

  Pour the blended cheesecake batter over the almond flour base.

• 6

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

• 7

  Allow the cheesecake to cool at room temperature for 30 minutes before transferring to the refrigerator.

• 8

  Chill for at least 2 hours to allow the texture to firm up and become silky.

• 9

  Garnish with fresh lemon zest before slicing and serving.