Description
A creamy, decadent baked cheesecake packed with 19g of protein per slice. Made with Greek yogurt and protein powder, it’s a healthy, low-carb dessert that tastes indulgent.
Ingredients
Scale
16 ounces cream cheese (softened to room temperature)
1 1/2 cup Greek yogurt (or drained and blended cottage cheese)
3 scoops protein powder (unflavored or vanilla)
3 large eggs
1/3 cup keto sweetener
1 tablespoon vanilla extract
1 tablespoon lemon juice (optional)
1 1/2 cup almond flour
4 tablespoons butter (melted)
Instructions
- Pre-heat the oven to 300 °F (150 °C).
- For the crust: Mix almond flour and melted butter. Press into a parchment-lined 8- or 9-inch springform pan. Bake for 10 minutes until golden. Let cool.
- For the filling: In a blender or food processor, combine cream cheese, Greek yogurt, protein powder, eggs, keto sweetener, vanilla, and lemon juice. Blend just until smooth and combined.
- Pour the filling over the cooled crust (or into a parchment-lined pan for crustless).
- Bake at 300°F for 45-50 minutes, until set with a slight jiggle in the center.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 30 minutes.
- Refrigerate in the pan for at least 4 hours, or overnight, before slicing and serving.
Notes
- Use room temperature ingredients for a smooth batter. Do not over-mix after adding eggs to avoid air bubbles.
- For a crack-free top, allow the cheesecake to cool gradually in the turned-off oven.
- The cheesecake must be thoroughly chilled to set properly; overnight is best.
- Keto sweeteners like allulose or erythritol blends work best. Adjust to taste.
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 4 g
- Fat: 9 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 19 g