NUTRITION

SERVINGS

INGREDIENTS

2 tbsp almond flour

0.5 tsp coconut oil

0.13 tsp sea salt

0.25 cup plain Greek yogurt

1 large egg

1 tsp maple syrup

0.5 tsp vanilla extract

1 tsp lemon zest

8 whole fresh raspberries

PREPARATION

• 1

  Preheat your oven to 350°F and line four wells of a mini muffin tin with parchment paper liners.

• 2

  In a small mixing bowl, stir together the almond flour, melted coconut oil, and sea salt until the mixture is crumbly and holds together when pressed.

• 3

  Distribute the crust mixture evenly among the four liners and pack it down firmly into a solid layer using the back of a small spoon.

• 4

  In a separate medium bowl, whisk the Greek yogurt, egg, maple syrup, vanilla extract, and lemon zest until the batter is completely smooth and slightly aerated.

• 5

  Pour the yogurt mixture over the prepared almond crusts, filling each muffin liner nearly to the top.

• 6

  Gently place two fresh raspberries into the center of each cheesecake bite, pressing them down so they are partially submerged in the batter.

• 7

  Bake for 16 to 19 minutes until the edges are set and the tops appear slightly golden, while the centers still have a very faint jiggle.

• 8

  Allow the bites to cool in the pan for 15 minutes, then transfer to the refrigerator for at least 2 hours to ensure they are fully set and creamy before serving.