Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cups Non-fat Greek Yogurt; 3 tbsp Egg Whites; 15g Vanilla Whey Protein; 3 tbsp Almond Flour; 2 tbsp Monk Fruit Sweetener; 1 tbsp Lemon Juice; 1 tsp Vanilla Extract; 1/2 cup Blueberries

Nutrition

Per serving

417 calories

Protein: 53g; 50% of calories
Carbs: 27g; 26% of calories
Fat: 11g; 24% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 325°F (165°C).
In a small bowl, mix the almond flour with one teaspoon of water until it reaches a crumbly consistency, then press it firmly into the bottom of a 4-inch ramekin or small springform pan.
In a separate medium mixing bowl, whisk together the Greek yogurt, egg whites, vanilla protein powder, monk fruit sweetener, lemon juice, and vanilla extract until the batter is completely smooth and free of lumps.
Pour the cheesecake batter over the almond flour base and smooth the top with a spatula.
Place the dish in the oven and bake for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle.
Remove from the oven and allow it to cool to room temperature on a wire rack.
Transfer the cheesecake to the refrigerator and chill for at least 2 hours to allow the texture to fully set.
Top with fresh blueberries just before serving.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dessert recipes