NUTRITION

SERVINGS

INGREDIENTS

100g Fat-free Cream Cheese

80g Non-fat Greek Yogurt

1 Egg White

22g Almond Flour

5g Unsalted Butter

10g Honey

5g Red Chili Pepper

1 tsp Stevia

0.5 tsp Vanilla Extract

PREPARATION

• 1

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

• 2

  Melt the butter and stir it into the almond flour until it reaches a sandy consistency, then press firmly into the bottom of the pan.

• 3

  In a mixing bowl, whisk together the fat-free cream cheese, Greek yogurt, egg white, stevia, and vanilla extract until the batter is completely smooth.

• 4

  Pour the cheesecake mixture over the almond base and smooth the top with a spatula.

• 5

  Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.

• 6

  While the cheesecake bakes, finely mince the red chili pepper and stir it into the honey.

• 7

  Remove the cheesecake from the oven and allow it to cool to room temperature, then refrigerate for at least 2 hours.

• 8

  Drizzle the honey-chili glaze over the chilled cheesecake before serving.