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Ingredients
  • 4 eggs
  • ½ cup + 2 tbsp. (120 g) stevia - I used natvia
  • ½ cup (60 g) brown rice flour (or all purpose flour if not gluten free)
  • ½ cup (60 g) almond meal
  • 2 tsp vanilla extract
  • Vanilla Yogurt Cream
  • 1 cup Greek yoghurt
  • 8 ounces (220g) cream cheese - I used light philadelphia
  • 4 tbsp. stevia - i used Natvia icing mix
  • 1 cup raspberry, defrost
  • Raspberry Cheesecake Chocolate Cups (for 12 cups)
  • 200 g sugar free dark chocolate - I used well naturally in NZ
  • Leftover of vanilla yogurt cream from the cake
  • 50 g raspberry, defrost, mashed on a plate
  • subheading: Optional :
  • ⅓ cup sliced almonds to decorate
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