Diabetic-Friendly Raspberry Cheesecake
Ingredients
For the crust
- 1 cup almond flour
- 2 tbsp melted butter
- 1 tbsp erythritol or monk fruit sweetener
- ½ tsp vanilla extract
For the cheesecake filling
- 400 g cream cheese (room temperature)
- ¾ cup Greek yogurt (unsweetened, full-fat or low-fat)
- ⅓–½ cup erythritol or monk fruit sweetener (adjust to taste)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional)
Topping
- ½ cup fresh raspberries
- A few blackberries or strawberries
- Optional: sugar-free whipped cream
Instructions
- Prepare crust
- Preheat oven to 175°C (350°F).
- Mix almond flour, melted butter, sweetener, and vanilla.
- Press into the bottom of a lined 8-inch springform pan.
- Bake 8–10 minutes until lightly golden. Let cool.
- Make filling
- Beat cream cheese until smooth.
- Add Greek yogurt and sweetener, mix well.
- Beat in eggs one at a time.
- Add vanilla and lemon zest.
- Bake
- Pour filling over crust.
- Bake 35–40 minutes until center is slightly set.
- Turn oven off and let cheesecake cool slowly inside for 30 minutes.
- Chill
- Refrigerate at least 3 hours (preferably overnight).
- Decorate
- Top with fresh raspberries and a few berries.
Estimated Nutrition (per slice, 8 slices)
- Carbs: ~5–7 g
- Sugar: ~2 g (natural from berries)
- Protein: ~6–8 g
- Low glycemic index ✔️
