It is really nice to have a sweet, especially when you are starting out on sugar free. I would always opt for xylitol – stevia is good but it can be a bit hit and miss to get the right sweetness for your palate – too much and it can leave a chemical aftertaste. Always use Greek yoghurt as it keeps its shape during cooking.
NB: For a nice variation, add a few drops of mint or orange essence to the mixture to create a whole new flavour.
Serves 8-10
Nutritional information Per Serving
396 Kcals
36g fat
5.9g net carbohydrates
9.7g Protein
80g / ⅓ cup butter
75g / ¾ cup ground almonds
75g / ¾ cup hazelnuts, finely chopped
50g / ¼ cup xylitol or erythritol (or to taste)
225g / 1 cup cream cheese
240ml / 1 cup extra thick cream
125g / ½ cup full fat Greek yoghurt
100g / 1 cup dark chocolate (at least 80% cocoa content), melted
Melt the butter in a saucepan. Add the ground almonds and chopped nuts and combine well. Press into a greased spring-form cake tin (roughly 20-22cm) and press down firmly with the back of a spoon. Place in the fridge whilst you complete the next phase.
Combine the cream cheese, cream and yoghurt together.
Melt the dark chocolate – you can do this in a Bain Marie (bowl over a saucepan of boiling water – but don't let the water touch the base of the bowl) or in a microwave (be careful not to overcook in the microwave – about 30 seconds is enough). Once melted combine with the creamed mixture.
Place in the refrigerator until set.
Drizzle some melted dark chocolate to the top before serving with some fresh raspberries and a dollop of cream or Greek yoghurt.