YOUR SOLIN GENERATED RECIPE
Breakfast Protein Cheesecake Mini Bites
Baked Greek yogurt and egg-based mini cheesecakes prepared with a toasted almond flour crust, offering a bright burst of citrus in every creamy bite.
INGREDIENTS
2 tbsp Almond flour
0.33 tsp Coconut oil
0.13 cup Plain Greek yogurt
1 large Egg
0.5 tsp Maple syrup
0.5 tsp Vanilla extract
1 tsp Lemon zest
0.13 tsp Sea salt
6 whole Fresh raspberries
PREPARATION
Preheat oven to 350°F and line a mini muffin tin with four paper liners.
In a small bowl, combine the almond flour, melted coconut oil, and a pinch of sea salt until the texture resembles wet sand.
Press the almond mixture firmly and evenly into the bottom of the four muffin liners to create a solid base.
In a separate bowl, whisk together the Greek yogurt, egg, maple syrup, vanilla extract, and lemon zest until the batter is completely smooth.
Divide the yogurt mixture evenly among the muffin liners, filling each nearly to the top.
Gently press one or two fresh raspberries into the center of each cheesecake bite.
Bake for 15 to 18 minutes until the edges are firm and slightly golden, but the centers still have a very slight jiggle.
Remove from the oven and allow to cool at room temperature for 20 minutes, then refrigerate for at least one hour to fully set before serving.