NUTRITION

SERVINGS

INGREDIENTS

2 tbsp Almond flour

1 tsp Coconut oil

0.75 cup Non-fat Greek yogurt

1 scoop Vanilla whey protein powder

0.33 cup Liquid egg whites

1 tsp Vanilla extract

0.25 cup Fresh raspberries

1 tsp Maple syrup

0.13 tsp Sea salt

PREPARATION

• 1

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

• 2

  Combine the almond flour and melted coconut oil in a small bowl, then press the mixture firmly into the bottom of the prepared dish to form the crust.

• 3

  In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, vanilla extract, and sea salt until the batter is completely smooth and lump-free.

• 4

  In a separate small bowl, mash the fresh raspberries with the maple syrup using a fork until a thick sauce forms.

• 5

  Pour the cheesecake batter over the almond crust and gently tap the dish on the counter to remove any trapped air bubbles.

• 6

  Drop small spoonfuls of the raspberry sauce onto the top of the batter and use a toothpick to create a decorative swirl pattern.

• 7

  Bake for 28 to 32 minutes until the edges are firm and set, but the center still has a slight, custard-like wobble.

• 8

  Remove from the oven and allow to cool to room temperature before refrigerating for at least 3 hours to allow the cheesecake to fully set.