NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Almond flour

1 tsp Coconut oil

1 cup Non-fat Greek yogurt

0.5 cup Low-fat cottage cheese

2 large Egg whites

1 tbsp Maple syrup

1 tsp Vanilla extract

0.5 tsp Lemon zest

PREPARATION

• 1

  Preheat your oven to 325°F and lightly grease a 4-inch springform pan or oven-safe ramekin.

• 2

  In a small bowl, combine the almond flour and melted coconut oil, then press the mixture firmly into the bottom of the pan to create an even crust.

• 3

  Place the Greek yogurt, cottage cheese, egg whites, maple syrup, vanilla extract, and lemon zest into a high-speed blender.

• 4

  Process the mixture until it is completely smooth and aerated, ensuring no lumps from the cottage cheese remain.

• 5

  Pour the cheesecake batter over the almond crust and gently tap the pan on the counter to remove any air bubbles.

• 6

  Bake for 35 to 40 minutes until the edges are set and the center has a slight, controlled jiggle.

• 7

  Remove from the oven and allow to cool to room temperature before transferring to the refrigerator.

• 8

  Chill for at least 4 hours, or overnight, to allow the cheesecake to firm up into a dense, New York-style texture.