• 2 cups Almond flour
• 1/3 cup Butter
• 3 C. Table Erythritol
• 1 C. Tea Caramel extract

• 800 ml Cream cheese
• 4 Eggs
• 1/3 cup Cocoa powder
• 3 C. Table Erythritol
• 1 C. Tea Lemon juice
• 1040 mg Stevia powder

• 1 cup Raspberries
• 520 mg Stevia powder
• 2 C. Water Table
• 1/2 C. Tea Lemon juice

• 5 Dark Chocolate Lozenges 72% and +
• 1 C. Tea Coconut oil

1. Preheat oven to 375F
2. In a bowl, combine all the ingredients for the crust. Grease your 9-inch cake pan and place the dough and spread well with your hands.
3. Cook for about 12 minutes to brown the crust. Set aside.
4. In a large bowl, cream the cheese (softened). With an electric mixer, beat the cheese.
5. Add 1 egg and beat for a few seconds. Repeat 1 egg at a time.
6. Add the remaining ingredients to the filling and beat for a few seconds. Adjust the erythritol or stevia to taste.
7. When ready, refrigerate for 5 hours.
8. Meanwhile, place the raspberries, water, stevia and lemon juice in a small pot over low heat. When the raspberries are crushed, beat with a mixer to obtain a purée. Add water if necessary to liquefy your coulis. Set aside
9. When ready to assemble. In a double boiler, melt the chocolate and oil. When ready, coat the cake with chocolate and raspberry coulis.

Portion: 12

Net Carbs: 5g

Protein: 12g

Fat: 41g