Low Crab Protein Cheesecake

This Low Crab Protein Cheesecake is a delightful blend of traditional cheesecake flavors with a modern twist. Made with a low-fat cream cheese base, it incorporates protein powder for an extra boost while maintaining a rich and creamy texture. The addition of a touch of lemon zest and a hint of vanilla adds brightness and depth, making this dessert both satisfying and guilt-free.

Ingredients:

• 2 cups low-fat cream cheese
• 1/2 cup Greek yogurt
• 1/2 cup protein powder (vanilla or unflavored)
• 1/4 cup honey or agave syrup
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup almond flour (for crust)
• 2 tablespoons melted coconut oil
• 2 tablespoons sweetener of choice (optional, to taste)

Instructions:

1. Preheat the oven to 325°F (160°C).
2. In a mixing bowl, combine the almond flour and melted coconut oil to form the crust. Press this mixture into the bottom of a greased 9-inch springform pan.
3. In another bowl, beat the low-fat cream cheese and Greek yogurt until smooth and creamy.
4. Add the protein powder, honey, lemon juice, lemon zest, vanilla extract, and salt to the cream cheese mixture. Blend until fully incorporated.
5. Pour the cheesecake filling over the crust and spread it evenly.
6. Bake in the preheated oven for 30-35 minutes, or until the edges are set but the center is slightly jiggly.
7. Turn off the oven and let the cheesecake cool inside for about an hour. Then, refrigerate for at least 4 hours or overnight before serving.
8. Slice and enjoy your delicious Low Crab Protein Cheesecake!