YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake
Baked Greek yogurt and vanilla protein filling over a grain-free almond flour crust, topped with a handful of juicy blueberries.
INGREDIENTS
0.75 cup Non-fat Greek Yogurt
2 large Egg Whites
0.5 scoop Vanilla Whey Protein Powder
3 tbsp Almond Flour
1 tsp Coconut Oil
0.5 cup Blueberries
1 tbsp Monk Fruit Sweetener
PREPARATION
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or springform pan.
Combine the almond flour and melted coconut oil in a small bowl, mixing until it resembles wet sand.
Press the almond mixture firmly into the bottom of the prepared dish to create an even crust layer.
In a medium mixing bowl, whisk together the Greek yogurt, egg whites, protein powder, and monk fruit sweetener until the batter is completely smooth and lump-free.
Pour the cheesecake batter over the crust and gently tap the dish on the counter to release any air bubbles.
Bake for 25 to 30 minutes or until the edges are set and the center has a slight, firm jiggle.
Remove from the oven and let it cool to room temperature before placing it in the refrigerator for at least 2 hours to set.
Top with fresh blueberries just before serving for a burst of flavor.