Raspberry Cheesecake Pot

Ingredients

• 3 tbsp (23 g) almond flour, divided
• 3/4 tsp (3.5 ml) coconut oil, melted
• 2 1/2 tsp (9 g) sweetener, divided
• Pinch of sea salt
• 3 tbsp (45 g) dairy-free Greek-style yogurt
• 1 1/2 tbsp (20 g) dairy-free cream cheese
• 1 large egg
• 1 tbsp (15 ml) liquid egg whites
• 1/4 tsp vanilla extract
• 2 tbsp (18 g) raspberries
• 1/4 tsp chia seeds
• 1/2 tsp orange zest

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Method

1. Preheat oven to 350°F (175°C). You need one ramekin of about 9 oz / 250 ml.
2. Rub 2 tbsp of the almond flour with the coconut oil, 1 tsp sweetener, and the salt, press hard into the bottom of the ramekin, and bake for 8 minutes, until lightly golden.
3. Beat the yogurt, cream cheese, egg, egg white, the rest of the almond flour and sweetener, and the vanilla until smooth, then pour over the base.
4. Mash the raspberries with the chia and orange zest, dot over the top, and drag a skewer through twice to swirl.
5. Bake for 18–22 minutes, until the edge is set and the middle still shivers. Cool, then chill for at least an hour.