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 tbsp Coconut Oil; 1/2 cup Nonfat Greek Yogurt; 1/2 scoop Vanilla Whey Protein Powder; 1 large Egg White; 1.5 tbsp Maple Syrup; 1/2 cup Fresh Raspberries; 1/2 tsp Vanilla Extract

Nutrition

Per serving

544 calories

Protein: 34g; 25% of calories
Carbs: 39g; 29% of calories
Fat: 29g; 47% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 325°F (165°C).
In a small bowl, combine the almond flour and melted coconut oil until the mixture resembles wet sand.
Press the almond flour mixture firmly into the bottom of a 4-inch ramekin or mini springform pan to create an even crust.
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, 1 tablespoon of maple syrup, and vanilla extract until the batter is completely smooth.
Pour the cheesecake filling over the crust and tap the ramekin gently on the counter to release any air bubbles.
Bake for 22-25 minutes until the edges are set and the center has a slight wobble.
Allow the cheesecake to cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours.
Top with fresh raspberries and a final drizzle of the remaining maple syrup before serving.

Nutrition

Ingredients

Instructions

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