White chocolate coconut cheesecake

• normal skyr: 220 g
• alpro skyr: 220 g
• cream cheese: 110 g
• pudding powder: 30 g
• egg: 1 piece(s)
• flavour powder white chocolate and coconut: 3 scoop(s)

• raspberries: 60 g

• coconut flour: 20 g
• protein powder: 10 g
• erythritol: 15 g
• baking cocoa: 8 g
• psyllium: 0.5 tsp
• apple sauce: 60 g
• almond milk: 100 ml

Preparation

Step 1

Stir together all of the ingredients needed for the bottom. Keep on adding almond milk until the batter becomes stiff and creamy. Pour the batter into a baking pan.

Step 2

Stir together all of the ingredients needed for the cheese cake filling and sweeten more if you'd like. Pour the mixture on top of the brownie batter in the baking pan.

Step 3

Puree the raspberries, spread a few spoons of the sauce over the cheesecake and swirl with the help of the tip of a spoon.

Step 4

Bake at 175 degrees Celsius for 40-45 minutes.