Ingredients:

  • 1.5 cups (145g) blanched almond flour
  • 0.25 cup (20g) coconut flour
  • 3 tbsp (42g) melted unsalted butter
  • 2 tbsp (25g) powdered monk fruit sweetener
  • 1 pinch (1g) salt
  • 24 oz (680g) Philadelphia cream cheese, softened to room temperature
  • 0.75 cup (150g) powdered monk fruit sweetener
  • 3 large (150g) eggs, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1 tbsp (15ml) fresh lemon juice
  • 0.5 cup (120g) full-fat sour cream
  • 1 cup (150g) frozen or fresh black raspberries
  • 3 tbsp (35g) granulated monk fruit sweetener
  • 1 tsp (5ml) lemon juice
  • 0.5 tsp (2g) xanthan gum

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Whisk almond flour, coconut flour, sweetener, and salt in a bowl.
  3. Stir in melted butter until a crumbly dough forms.
  4. Press the mixture firmly into the bottom of a greased springform pan.
  5. Bake for 6–8 minutes until the edges are just barely golden. Remove and let cool completely.
  6. In a large bowl, beat the softened cream cheese and powdered sweetener on medium-low speed until completely smooth and void of lumps.
  7. Add sour cream, vanilla, and lemon juice; mix until incorporated.
  8. Add eggs one at a time, mixing on the lowest speed just until combined.
  9. Pour the filling over the cooled crust and smooth the top with a spatula.