Name: Creamy Protein Cheesecake with Almond Crust
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/4 cup Almond Flour; 3/4 cup Non-fat Greek Yogurt; 1 scoop Whey Protein Powder; 1 large Egg White; 1 teaspoon Coconut Oil; 1/2 teaspoon Vanilla Extract; 2 teaspoons Monk Fruit Sweetener

Creamy Protein Cheesecake with Almond Crust

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Protein Cheesecake with Almond Crust

A velvety Greek yogurt and whey cheesecake baked over a nutty almond flour base, finished with a hint of vanilla and a perfectly toasted crust.

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NUTRITION

Protein

46.9g

Fat

19.3g

Carbs

23g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour

3/4 cup Non-fat Greek Yogurt

1 scoop Whey Protein Powder

1 large Egg White

1 teaspoon Coconut Oil

1/2 teaspoon Vanilla Extract

2 teaspoons Monk Fruit Sweetener

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PREPARATION

1
Preheat oven to 325°F (160°C).
2
In a small bowl, mix almond flour and melted coconut oil until crumbly, then press into the bottom of a 4-inch springform pan.
3
In a medium bowl, whisk together Greek yogurt, protein powder, egg white, monk fruit sweetener, and vanilla extract until smooth.
4
Pour the cheesecake batter over the almond crust and smooth the top with a spatula.
5
Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.
6
Remove from oven and let cool at room temperature for 30 minutes, then refrigerate for at least 3 hours before serving.