Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 0.25 cup Almond Flour; 0.75 cup Mixed Berries; 1 large Egg White; 1 teaspoon Vanilla Extract; 1 tablespoon Monk Fruit Sweetener

Nutrition

Per serving

377 calories

Protein: 40g; 40% of calories
Carbs: 25g; 26% of calories
Fat: 15g; 34% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or ramekin.
In a small bowl, mix the almond flour with a teaspoon of water and a pinch of monk fruit to form a crumbly dough, then press it firmly into the bottom of the pan.
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and vanilla extract until the batter is completely smooth.
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
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 let it cool to room temperature, then refrigerate for at least 2 hours to firm up.
While the cheesecake chills, heat the mixed berries in a small saucepan over medium heat for 5 minutes until they break down into a thick sauce.
Spoon the warm berry compote over the chilled cheesecake before serving.

Nutrition

Ingredients

Instructions

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