High Protein Cheesecake – Guilt-Free, Low Carb & Creamy

Preheat oven to 325°F. Line an 8-inch springform pan with parchment and lightly grease.

Mix almond flour, butter, and erythritol; press evenly into the bottom of the pan. Bake for 8 minutes, then let cool.

For this step: 1 cup almond flour, 2 tbsp melted butter, 2 tbsp erythritol or monk fruit

In a large bowl, beat cream cheese, Greek yogurt, whey protein, and sweetener until smooth.

For this step: 2 tbsp erythritol or monk fruit, 12 oz cream cheese (softened), 1 cup Greek yogurt (or cottage cheese), 2 scoops vanilla whey protein

Add eggs one at a time, then stir in heavy cream, vanilla, and lemon zest.

For this step: 2 large eggs, 2 tbsp heavy cream, Zest of ½ lemon (optional)

Pour the mixture over the crust, smooth the top, and bake for 35–40 minutes until set but slightly jiggly in the center.

Let cool completely, then refrigerate for at least 4 hours before slicing.