Indulge in a guilt-free delight with this probiotic-rich, low-carb black bottom raspberry cheesecake. The almond flour crust perfectly complements the creamy cheesecake layer, while fresh raspberries add a burst of fruity flavor.
Ingredients: 2 cups almond flour. 1/4 cup unsweetened cocoa powder. 1/4 cup powdered erythritol. 1/2 cup melted butter. 16 oz cream cheese, softened. 1/2 cup plain Greek yogurt. 1/2 cup powdered erythritol. 2 large eggs. 1 tsp vanilla extract. 1 cup fresh raspberries.
Instructions: Preheat the oven to 350F 175C. In a bowl, combine almond flour, cocoa powder, and 1/4 cup powdered erythritol. Mix well. Stir in melted butter until the mixture resembles wet sand. Press the mixture into the bottom of a greased 9-inch springform pan to form the crust. In another bowl, beat cream cheese, Greek yogurt, and 1/2 cup powdered erythritol until smooth. Add eggs, one at a time, beating well after each addition. Mix in vanilla extract. Pour half of the cream cheese mixture over the crust. Place raspberries evenly over the cream cheese layer. Cover the raspberries with the remaining cream cheese mixture. Bake for 45-50 minutes, or until the cheesecake is set but slightly jiggly in the center. Turn off the oven and let the cheesecake cool inside for 1 hour. Chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving.
Prep Time: 20 minutes
Cook Time: 45 minutes
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