Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Non-fat Greek Yogurt; 15g Vanilla Whey Protein Isolate; 1 large Egg; 25g Almond Flour; 1 tsp Coconut Oil; 1 tsp Vanilla Extract; 2 tbsp Monk Fruit Sweetener

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

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Baked with Greek yogurt and vanilla protein on a nutty almond crust, this protein cheesecake features a luscious, velvety finish.

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NUTRITION

Protein

43.6g

Fat

22.1g

Carbs

15.2g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

15g Vanilla Whey Protein Isolate

1 large Egg

25g Almond Flour

1 tsp Coconut Oil

1 tsp Vanilla Extract

2 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small oven-safe dish or ramekin.
2
Stir together the almond flour and melted coconut oil in a small bowl until the mixture resembles wet sand.
3
Press the almond mixture firmly into the bottom of your dish to create an even crust layer.
4
Whisk the Greek yogurt, protein powder, egg, vanilla extract, and monk fruit sweetener together until the batter is completely smooth.
5
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes or until the edges are set and the center has a slight wobble.
7
Allow the cheesecake to cool to room temperature before chilling in the refrigerator for at least two hours to achieve a velvety finish.