Servings: 12

⅔ cup coconut oil, melted ⅔ cup coconut oil, melted
½ cup cream cheese, at room temperature ½ cup cream cheese, at room temperature
6 eggs 6 eggs
3 tablespoons granulated sweetener 3 tablespoons granulated sweetener
1 teaspoon alcohol-free pure vanilla extract 1 teaspoon alcohol-free pure vanilla extract
½ teaspoon baking powder ½ teaspoon baking powder
¾ cup raspberries ¾ cup raspberries

1. Preheat the oven to 350 ° F. Line an 8-by-8-inch baking dish with parchment paper and set aside.
2. In a large bowl, beat together the coconut oil and cream cheese until smooth.
3. Beat in the eggs, scraping down the sides of the bowl at least once.
4. Beat in the sweetener, vanilla, and baking powder until smooth.
5. Spoon the batter into the baking dish and use a spatula to smooth out the top. Scatter the raspberries on top.
6. Bake until the center is firm, about 25 to 30 minutes.
7. Allow the cheesecake to cool completely before cutting into 12 squares.

PER SERVING (1 SQUARE) Calories: 176; Fat: 18g; Protein: 6g; Carbs: 3g; Fiber: 1g; Net Carbs: 2g; Fat 85%/ Protein 11%/ Carbs 4%  PER SERVING (1 SQUARE) Calories: 176; Fat: 18g; Protein: 6g; Carbs: 3g; Fiber: 1g; Net Carbs: 2g; Fat 85%/ Protein 11%/ Carbs 4%