Low carb - GF - EF - RSF
2 cups fine unblanched almond flour
1/3 cup coconut oil, melted
3 tablespoons maple syrup or brown rice syrup
1 teaspoon ground cinnamon
8 oz softened cream cheese
1 cup plain greek yogurt
3 tablespoons maple syrup
2 1/2 tablespoons lemon juice (add more if you love a strong lemon flavour)
1 teaspoon vanilla bean paste
1 teaspoon lemon zest
Preheat oven to 180 degrees C.
Grease a 10" spring form tart pan with coconut oil or butter.
In a small bowl mix together almond flour, coconut oil, maple syrup and ground cinnamon. Mix until all the ingredients are combined and the mixture is somewhat sticky.
Add almond crust mixture to the spring form pan. Spread the mixture out evenly along the bottom and up the sides. Pressing firmly into the pan. (if the mixture sticks to your hands just add a little oil to your hands)
Poke the crust with a fork all over the bottom and a few times on the sides. This will prevent the crust from bubbling up.
Place pan in the oven and bake for 12-15 minutes, until the crust is lightly browned. Remove from oven and let cool.
Creamy Lemon filling
To a medium bowl add cream cheese, greek yogurt, maple syrup, lemon juice, lemon zest and vanilla bean paste.
Using a hand mixer, blend until the mixture is smooth and there are no lumps.
Pour the cheesecake mixture over the almond crust and evenly spread to cover the entire bottom with a spatula.
Top the tart with slices of fresh lemon and fresh raspberries (any of your favorite berries).
Let chill and set for 1-2 hours. Serve.
Store int he fridge!