For the Crust

  • 140g of ultra-light flora spread
  • 90g of Natvia sugar-free granulated sweetener
  • 40g of desiccated coconut
  • 35g of coconut flour
  • half a teaspoon of baking powder
  • 1 scoop of 1up Nutrition Whey – Coconut Ice-Cream. 40% OFF discount code: RYAN20

For the Topping

  • 250g of low-fat cream cheese
  • 1 scoop of 1up Nutrition Whey – Coconut Ice-Cream. 40% OFF discount code: RYAN20
  • 60g of Natvia sugar-free granulated sweetened
  • one teaspoon of vanilla extract
  • 1 egg
  • 1 cup of frozen raspberries
  • an additional 2 tablespoons of Natvia sugar-free granulated sweetened


  1. Pre-heat your oven to 180degrees Celsius (350degrees Fahrenheit)
  2. For the Crust : Using an electric mixer cream together the butter and Natvia. Add the coconut, coconut flour and baking powder, mixing until thoroughly combined.
  3. Press into a lightly greased or lined square brownie dish or baking tray
  4. For the Cheesecake Filling: Again, using the electric mixer beat the cream cheese and Natvia together until smooth. Add the egg and vanilla extract and mix until thoroughly combined.
  5. Pour the cheesecake mixture over the crust.
  6. In a small bowl, mash the raspberries and Natvia together with a fork. Drop spoonfuls over the cheesecake mixture and then swirl it gently with the fork until distributed over the entire top – don't over mix.
  7. Bake in the pre-heated oven for 25 minutes. Remove and chill before serving.

Makes: 9 pieces
Calories per serve : 177
Macros per serve: 9C/13F/12P

If you need help with nutrition plans or advice about personalized diets, ab workouts, flexible dieting advice, visit the link  or email me at [email protected]