Ingredients
- 175 g Almond Flour
- 45 g Powdered Erythritol
- 1 g Sea Salt
- 35 g Unsalted Butter, melted
- 60 g Egg Whites
- 2 g Vanilla Extract
High-Protein Cheesecake Filling
- 680 g Low-Fat Cream Cheese softened
- 150 g Powdered Erythritol
- 240 g Eggs approx 4 large, room temp
- 115 g Plain Greek Yogurt
- 60 g 1% Milk
- 30 g PE Science Vanilla Whey/Casein Blend Must use blend for texture
- 2 tbsp Cornstarch
- 15 g Lemon Juice
- 10 g Vanilla Extract
- 1 g Salt
Blueberry Sauce
- 16 oz Frozen Blueberries
- 0.5 cup Monk Fruit Sweetener
- 2 tbsp Cornstarch made into slurry with 2 tbsp water
Method
- Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
- Mix almond flour, erythritol, and salt. Stir in butter, egg whites, and vanilla. Press into the pan. Bake 10-12 minutes.
- In a saucepan, cook blueberries and monk fruit until berries break down. Stir in cornstarch slurry, cook until thickened, then cool.
- Beat low-fat cream cheese and erythritol until smooth. Mix in protein powder and cornstarch. Add eggs one by one. Mix in remaining ingredients.
- Pour over crust. Place pan in a water bath. Bake 50-60 minutes until center jiggles slightly.
- Cool in oven for 1 hour with the door cracked, then refrigerate for at least 4 hours. Top with blueberry sauce before serving.
Nutrition
Notes
Tip: Always use a Whey/Casein blend for the protein powder to avoid a rubbery texture. The cornstarch provides crucial stability for this lower-fat recipe.