Here’s a recipe for a homemade low-sugar, low-calorie cheesecake:

Ingredients:

Crust:

1 cup almond flour (or crushed oats for a lighter option)

2 tbsp coconut oil or melted butter

1 tbsp granulated sweetener (like erythritol or stevia)

Cheesecake Filling:

16 oz (450 g) low-fat cream cheese (softened)

1 cup plain Greek yogurt (non-fat or low-fat)

2 large eggs

1/3 cup granulated sweetener (adjust to taste)

1 tsp vanilla extract

1 tbsp lemon juice (optional, for a tangy flavor)

1-2 scoops vanilla whey or vegan protein

Topping (optional):

Fresh berries or sugar-free berry compote

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Instructions:

1. Prepare the Crust:

Preheat oven to 350°F (175°C).

Mix almond flour, coconut oil, and sweetener until it forms a crumbly dough.

Press the mixture into the bottom of a springform pan (8-9 inch).

Bake for 8-10 minutes, then let cool.

2. Make the Filling:

In a mixing bowl, beat the cream cheese until smooth.

Add Greek yogurt, sweetener, vanilla extract, and lemon juice. Mix until well combined.

Add the eggs one at a time, mixing gently until fully incorporated.

3. Assemble and Bake:

Pour the cheesecake filling over the cooled crust.

Smooth the top with a spatula.

Bake for 40-50 minutes or until the edges are set, but the center is slightly jiggly.

4. Cool and Chill:

Turn off the oven and let the cheesecake cool inside for 1 hour (prevents cracking).

Refrigerate for at least 4 hours or overnight before serving.

5. Serve:

Top with fresh berries or a sugar-free compote for extra flavor.

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Nutritional Information (per slice, 8 servings):

Calories: ~160-200 (varies by ingredients)

Protein: ~14-20g

Carbs: ~5-8g

Fat: ~8-10g

Enjoy a guilt-free dessert!