Protein Cheesecake

Step by Step Instructions

1. 1

   Preheat oven to 350 degrees and spray the inside of a 9-inch springform pan with cooking spray or brush with melted butter.

2. 2

   In a food processor, pulse together almond flour, coconut flour, brown sugar substitute, baking powder, xanthan gum and salt. Add cubed butter and vanilla. Pulse until coarse crumbles form.

   For this step

   • 1 1/4 cups almond flour
   • 3 tablespoons coconut flour
   • 1 tablespoon sugar free brown sweetener
   • 1/2 teaspoon baking powder
   • 1/2 teaspoon xanthan gum
   • 1/4 teaspoon salt
   • 4 tablespoons unsalted butter (chilled & cubed)
   • 1 teaspoon vanilla
3. 3

   Press the cheesecake crust into the prepared springform pan. Make sure you press into an even layer along the bottom and a little bit up the sides. Bake at 350 degrees for 9 minutes. Remove from oven to cool. Decrease oven temperature to 325 degrees.

4. 4

   In a medium bowl, combine softened cream cheese and yogurt using an electric mixer. Mix together until smooth and silky.

   For this step

   • 8 oz cream cheese (softened)
   • 1 cup yogurt
5. 5

   Add protein powder, sweetener, vanilla extract and eggs to the cream cheese mixture. Mix until smooth.

   For this step

   • 1 cup protein powder
   • 1/2 cup sugar-free sweetener
   • 1 teaspoon vanilla
   • 3 eggs
6. 6

   Pour the cheesecake mixture into the pan on top of the crust and bake at 325 degrees for 45-50 minutes or until the edges are set and the center is slightly jiggly. Remove from the oven and let cool at room temperature for 10-15 minutes. Slide a knife around the edges to loosen them from the pan before transferring to the refrigerator to cool for 2-3 hours.