NUTRITION

SERVINGS

INGREDIENTS

1 cup Low-Fat Cottage Cheese (2%)

1/4 cup Liquid Egg Whites

10 grams Vanilla Whey Protein Powder

1 tablespoon Almond Flour

1 tablespoon Pure Maple Syrup

1 teaspoon Vanilla Extract

PREPARATION

• 1

  Preheat your oven to 350°F (175°C) and lightly grease a 6-inch oven-safe ramekin or small baking dish with coconut oil.

• 2

  Place the cottage cheese, liquid egg whites, vanilla protein powder, almond flour, maple syrup, and vanilla extract into a high-speed blender.

• 3

  Blend on high until the mixture is completely smooth and no lumps from the cottage cheese remain.

• 4

  Pour the batter into the prepared baking dish and tap it gently on the counter to release any air bubbles.

• 5

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

• 6

  Remove from the oven and let it cool at room temperature for 30 minutes.

• 7

  Transfer to the refrigerator for at least 2 hours to allow the cheesecake to fully set and develop its creamy texture before serving.