Ingredients
Scale
16 ounces cream cheese, softened
1 1/2 cup Greek yogurt
3 scoops protein powder (vanilla or unflavored)
3 large eggs
1/3 cup keto sweetener
1 tablespoon vanilla extract
1 tablespoon lemon juice
1 1/2 cup almond flour
4 tablespoons butter, melted
Instructions
- Preheat oven to 300°F (150°C) and line an 8-inch springform pan with parchment paper.
- Combine almond flour and melted butter, press into the bottom of the pan, and bake for 10 minutes.
- In a blender, combine softened cream cheese, Greek yogurt, protein powder, eggs, sweetener, vanilla, and lemon juice.
- Blend until just smooth, avoiding over-mixing to prevent air bubbles.
- Pour the batter over the cooled crust and bake for 45-50 minutes until edges are set but the center still jiggles.
- Turn off the oven and leave the cake inside with the door cracked for 30 minutes.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- Use room temperature ingredients to prevent lumps.
- A whey-casein protein blend typically yields the best texture.
- Do not overbake to keep the texture creamy.
- Prep Time: 10 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb, High Protein
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 65 mg