NUTRITION

SERVINGS

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Powder

2 tablespoons Egg Whites

2 tablespoons Almond Flour

1 teaspoon Coconut Oil, melted

2 tablespoons Monk Fruit Sweetener

1/2 teaspoon Vanilla Extract

1/2 teaspoon Lemon Zest

PREPARATION

• 1

  Preheat your oven to 325°F (160°C) and lightly grease a 4-inch springform pan or small oven-safe ramekin.

• 2

  In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.

• 3

  Press the almond flour mixture firmly into the bottom of the prepared pan to form a thin crust.

• 4

  In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, monk fruit sweetener, vanilla extract, and lemon zest until the batter is completely smooth and lump-free.

• 5

  Pour the cheesecake filling over the almond crust and smooth the top with a spatula.

• 6

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

• 7

  Remove from the oven and let it cool to room temperature before transferring to the refrigerator.

• 8

  Chill for at least 2 hours, or ideally overnight, to allow the texture to fully set before serving.