NUTRITION

SERVINGS

INGREDIENTS

0.25 cup almond flour

1 tsp coconut oil

1 cup non-fat Greek yogurt

0.5 cup egg whites

15 gram vanilla protein powder

1 tbsp maple syrup

1 tsp vanilla extract

1 tsp lemon zest

0.5 cup strawberries

PREPARATION

• 1

  Preheat your oven to 325°F and line a small 4-inch springform pan with parchment paper.

• 2

  In a small bowl, combine the almond flour and melted coconut oil, then press the mixture firmly into the bottom of the pan to create the crust.

• 3

  In a high-speed blender, combine the Greek yogurt, egg whites, protein powder, maple syrup, vanilla, and lemon zest until the mixture is silky and smooth.

• 4

  Pour the filling over the prepared crust and bake for 35 to 40 minutes until the edges are set but the center remains slightly jiggly.

• 5

  Remove from the oven and allow the cheesecake to cool completely at room temperature before refrigerating for at least 4 hours to set into a dense texture.

• 6

  Slice the fresh strawberries and arrange them over the chilled cheesecake before serving.