Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/4 cup Almond Flour; 1 tablespoon Coconut Oil, melted; 1 cup Non-fat Greek Yogurt; 10 grams Vanilla Whey Protein Powder; 1 large Egg White; 1 tablespoon Maple Syrup; 1/2 teaspoon Vanilla Extract; 1/2 teaspoon Lemon Zest

Nutrition

Per serving

531 calories

Protein: 43g; 32% of calories
Carbs: 28g; 21% of calories
Fat: 28g; 47% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 325°F (165°C).
Mix the almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency.
Press the crust mixture firmly into the bottom of a 4-inch springform pan or a large oven-safe ramekin.
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg white, maple syrup, vanilla extract, and lemon zest until the batter is completely smooth.
Pour the yogurt filling over the prepared crust and smooth the top with a spatula.
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
Remove from the oven and let it cool at room temperature for 30 minutes.
Refrigerate for at least 3 hours to allow the cheesecake to set into a firm, creamy consistency before serving.

Nutrition

Ingredients

Instructions

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