Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Greek Yogurt; 0.75 scoop Vanilla Whey Protein; 1 Large Egg; 5 tbsp Almond Flour; 2 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract; 0.5 cup Fresh Blueberries

Nutrition

Per serving

556 calories

Protein: 57g; 35% of calories
Carbs: 53g; 32% of calories
Fat: 25g; 33% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Preheat oven to 325°F and line a 4-inch springform pan with parchment paper.
Combine almond flour with a teaspoon of water and press firmly into the bottom of the pan to create a crust.
In a medium bowl, whisk the Greek yogurt, protein powder, egg, monk fruit, and vanilla until the batter is creamy and lump-free.
Pour the filling over the crust and tap the pan on the counter to release any air bubbles.
Bake for 30 minutes until the edges are firm but the center has a slight wobble.
Cool completely at room temperature, then chill in the refrigerator for at least 4 hours for a dense, cheesecake texture.
Top with fresh blueberries before slicing and serving.

Nutrition

Ingredients

Instructions

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