NUTRITION

SERVINGS

INGREDIENTS

1 cup Low Fat Cottage Cheese

1.5 tablespoons Vanilla Whey Protein Powder

1 large Egg White

1.5 tablespoons Maple Syrup

1 tablespoon Almond Flour

0.5 teaspoon Vanilla Extract

1 teaspoon Lemon Zest

PREPARATION

• 1

  Preheat your oven to 350°F and lightly grease a 6-inch springform pan or a large oven-safe ramekin with a small amount of coconut oil.

• 2

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

• 3

  Blend the mixture on high until it is completely smooth and the cottage cheese curds have disappeared into a creamy batter.

• 4

  Stir in the fresh lemon zest by hand to distribute it evenly throughout the batter.

• 5

  Pour the cheesecake mixture into your prepared baking dish and smooth the top with a spatula.

• 6

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

• 7

  Remove from the oven and allow the cheesecake to cool at room temperature for about 30 minutes.

• 8

  Place the dish in the refrigerator for at least 3 hours to allow the proteins to set and the texture to become firm and creamy before serving.