Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 tbsp Almond Flour; 1 tbsp Almond Butter; 3/4 cup Non-fat Greek Yogurt; 1/2 scoop Vanilla Whey Protein Isolate; 1/4 cup Liquid Egg Whites; 1/2 cup Mixed Berries

Nutrition

Per serving

443 calories

Protein: 46g; 39% of calories
Carbs: 25g; 21% of calories
Fat: 21g; 40% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
In a small bowl, combine the almond flour and almond butter until a crumbly dough forms, then press it firmly into the bottom of your prepared pan to create the crust.
In a separate mixing bowl, whisk together the Greek yogurt, vanilla whey protein, and egg whites until the batter is completely smooth and lump-free.
Pour the yogurt mixture over the almond base and smooth the top with a spatula.
Bake for 25 to 30 minutes, or until the edges are firm and the center has a slight, custard-like jiggle.
Remove from the oven and allow the cheesecake to cool to room temperature before refrigerating for at least two hours to set.
Top with the mixed berries just before serving for a fresh, vibrant finish.

Nutrition

Ingredients

Instructions

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