BLUEBERRY LEMON CHEESECAKE
10 servings
You will need:
- Lean ricotta 1 cup
- Erythritol 1 cup
- Vanilla extract 1 tsp
- Lemon zest 1 lemon
- Olive oil 1/3 cup
- Egg whites 4
- Almond flour 1/2 cup
- Oat flour 1/2 cup
- SYSTEMLS Whey Protein Concentrate vanilla 4 scoops
- Baking powder 1 tbsp
- Pinch of salt
- Blueberries 1 cup (frozen)
MACROS: (per serving)
- Calories: 184
- Carbs: 9g
- Protein: 12g
- Fat: 10g
Recipe:
- Put the ricotta, erythritol, vanilla, lemon zest, olive oil, and egg whites in a bowl. Beat well until blended.
- Add the vanilla protein, almond flour, oat flour, baking powder, and a pinch of salt. Mix with a whisk.
- Add the frozen blueberries and mix gently with a spatula.
- If your cake pan is not made of silicone, grease a 20 cm cake pan thoroughly and pour the preparation.
- Bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 50 minutes or until a toothpick comes out dry.
- Let cool, serve, and enjoy!