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; 1 Large Egg; 3 tablespoons Liquid Egg Whites; 17 grams Almond Flour; 2 tablespoons Monk Fruit Sweetener; 1 teaspoon Vanilla Extract; 1 teaspoon Lemon Zest

Nutrition

Per serving

340 calories

Protein: 39g; 47% of calories
Carbs: 14g; 17% of calories
Fat: 13g; 36% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 325°F (160°C) and lightly grease a 4-inch springform pan or a large oven-safe ramekin.
In a mixing bowl, whisk together the Greek yogurt, whole egg, and liquid egg whites until the mixture is completely smooth and no lumps remain.
Add the monk fruit sweetener, vanilla extract, and lemon zest to the bowl and whisk again to combine thoroughly.
Sprinkle the almond flour evenly across the bottom of the prepared pan to create a thin, floury base layer.
Gently pour the yogurt mixture over the almond flour, being careful not to disturb the base too much.
Place the pan in the oven and bake for 30 to 35 minutes, or until the edges are firm and slightly golden, while the center still has a gentle jiggle.
Remove from the oven and let the cheesecake cool at room temperature for about 30 minutes.
Transfer the cheesecake to the refrigerator and chill for at least 3 hours, or overnight, to allow the texture to fully set before slicing.

Nutrition

Ingredients

Instructions

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