About the Recipe
Ingredients
For the Crust:
1/2 cup (55g) almond flour
2 tbsp oat flour
1 tbsp coconut oil, melted
1 tbsp erythritol
For the Cheesecake Filling:
16 oz (450g) low-fat cream cheese, softened
1/2 cup (120g) low-fat Greek yogurt
1/2 cup (50g) vanilla protein powder
1/4 cup (10g) erythritol
1 tsp vanilla extract
2 large eggs
For the Topping:
1/2 cup (70g) mixed fresh berries
Preparation
Direction
Preheat oven to 325°F (160°C). In a bowl, combine almond flour, oat flour, melted coconut oil, and sweetener. Press the mixture into the bottom of an 8-9 inch springform pan lined with parchment paper. Bake for 5-7 minutes, until lightly golden, then let cool.
In a large bowl, beat the cream cheese until smooth. Add non-fat Greek yogurt, protein powder, sweetener, and vanilla extract, mixing until smooth. Gently fold in egg whites until just combined.
.Pour the filling over the crust, smoothing the top. Bake for 30-35 minutes or until the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool for about 1 hour.
Once cool, refrigerate for at least 3 hours or overnight. Arrange fresh berries on top before serving.
Nutrition | |||
Cal | 233 | ||
Protein | 15g | ||
Fat | 15g |