Protein Cheesecake Recipe for 8 Slices

Instructions:

1. Combine almond flour, melted butter, sweetener, and salt in a bowl until a sandy texture forms.
2. Press the mixture firmly into the bottom of an 8-inch springform pan using the back of a spoon.
3. Bake the crust at 350°F (175°C) for 8 minutes until the edges are mahogany-colored. Remove and let cool.
4. Place cottage cheese in a blender and process until completely liquid and smooth.
5. In a large bowl, beat softened cream cheese and sweetener until fluffy.
6. Fold the blended cottage cheese, Greek yogurt, and lemon juice into the cream cheese mixture.
7. Slowly sift in the protein powder and mix on low speed until just combined, avoiding over-beating.
8. Add eggs one at a time, mixing until the batter is a glossy, uniform pale yellow.
9. Pour the filling over the cooled crust and smooth the top.
10. Bake at 350°F (175°C) for approximately 37 minutes or until the edges are set but the center still has a slight jiggle.
11. Allow the cheesecake to cool to room temperature, then refrigerate for a minimum of 6 hours before serving.