8 servings

¼ cup chickpea flour
1 Tbsp unsweetened applesauce
1/16 tsp salt
1 tsp Stevia
¼ tsp vanilla extract
3 Tbsp unsweetened almond milk

2 ½ cups plain nonfat greek yogurt
3 large eggs
3 large egg whites
2 ½ tsp Stevia
1 Tbsp cornstarch or tapioca starch
Pinch key lime zest
¾ cup key lime juice

Preheat oven to 375*. Spray an 8 inch springform pan with coconut oil cooking spray. In a large bowl, combine chickpea flour, applesauce, salt, stevia and vanilla extract. Add almond milk and whisk until completely smooth. Pour the batter into the springform pan and spread evenly to the edge. Bake for 15-18 minutes or until the edges are brown and the center is just starting to crack. Once the pan is cool, wrap the outside of the pan with foil to prevent any water from leaking into the crust. Place the pan inside a 9 inch brownie pan.

In a large bowl, whisk together the yogurt, eggs and egg whites. Whisk in the stevia, corn or tapioca starch and zest. Whisk in the lime juice. Pour the mixture into the baked crust, pour about an inch of water into the brownie pan and bake for 1 hour. Remove form oven and let the cheesecake cool. Remove the pan from the water pan and chill in the refrigerator for at least 2-3 hours before removing from springform pan.

Nutrition per serving:
Calories: 100
Protein: 11.3g
Carbs: 9.5g
Fat: 2g

Written by: admin