Preheat your oven to 325°F (165°C) and lightly grease a 4-inch springform pan or small oven-safe ramekin.
In a small mixing bowl, combine the almond flour with one teaspoon of the honey, stirring until it forms a crumbly, sandy texture.
Press the almond mixture firmly into the bottom of the prepared pan to create an even crust layer.
In a separate bowl, whisk together the Greek yogurt, egg whites, remaining honey, vanilla extract, and lemon zest until the batter is completely smooth and aerated.
Pour the yogurt mixture over the almond crust and smooth the surface with a spatula.
Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center still retains a slight jiggle.
Remove from the oven and let it cool at room temperature for 30 minutes.
Transfer to the refrigerator and chill for at least 3 hours, or ideally overnight, to allow the texture to firm up.
Garnish with fresh raspberries and an optional extra dusting of lemon zest before serving chilled.