“These mini cheesecakes are low-carb, guilt-free, and oh-so-creamy! 
Perfect for satisfying your sweet tooth without the carbs!
Ingredients:
2 cups cream cheese (softened)
2 large eggs
1/2 cup Greek yogurt (unsweetened)
1/4 cup almond flour (for the crust, optional)
1/4 cup sweetener of choice (like Stevia or Monkfruit)
1 tsp vanilla extract
1 tbsp lemon juice (optional for a tangy flavor)
1/4 tsp salt
1/2 cup whey protein powder (unflavored or vanilla)
Optional toppings: fresh berries, whipped cream (low-carb), or sugar-free chocolate chips
Instructions:
Preheat the oven: Preheat your oven to 325°F (163°C)
Prepare the crust (optional):
In a small bowl, mix 1/4 cup almond flour with 1 tablespoon of melted butter (or coconut oil) and a pinch of sweetener. Press the mixture into the bottom of mini muffin cups or a cupcake pan to form a base.
Mix the cheesecake filling:
In a large bowl, combine the cream cheese and Greek yogurt. Use a hand mixer or whisk to combine until smooth.
Add the eggs, whey protein powder, vanilla extract, lemon juice (optional), sweetener, and salt. Mix until everything is well incorporated and smooth.
Fill the muffin tin: Pour the cheesecake filling into the prepared mini muffin tin (or mini cheesecake pans). You can leave some space at the top as they will rise slightly during baking.
Bake: Bake for 15–18 minutes or until the cheesecakes are slightly golden and set around the edges. The center should remain soft but firm up as it cools.
Cool: Allow the mini cheesecakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. You can also chill them in the fridge for about an hour for a firmer texture.
Serve: Top with fresh berries or a drizzle of sugar-free syrup. Enjoy these as a high-protein, low-carb snack or dessert!
Nutrition per serving (without the crust):
Calories: ~150
Protein: ~10-12g
Carbs: ~3-4g
Fats: ~11g
