Name: Greek Yogurt Protein Cheesecake with Mixed Berry Compote
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Greek Yogurt; 1 large Egg White; 12 grams Vanilla Whey Protein Isolate; 2 tablespoons Almond Flour; 1 tablespoon Oat Flour; 0.75 cup Mixed Berries; 0.5 teaspoon Coconut Oil; 1 tablespoon Monk Fruit Sweetener; 1 teaspoon Vanilla Extract

Nutrition

Per serving

382 calories

Protein: 43g; 44% of calories
Carbs: 31g; 32% of calories
Fat: 11g; 24% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 30 min

Preheat oven to 325°F and line a small ramekin or springform pan with parchment paper.
Combine the almond flour, oat flour, and melted coconut oil in a small bowl until a crumble forms, then press it firmly into the bottom of the prepared pan.
Whisk together the Greek yogurt, egg white, protein powder, vanilla extract, and monk fruit sweetener until the mixture is completely smooth and creamy.
Pour the yogurt mixture over the crust and bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.
While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer until they break down into a thick, jammy sauce.
Allow the cheesecake to cool completely in the refrigerator for at least two hours before topping with the chilled berry compote and serving.

Nutrition

Ingredients

Instructions

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