A delicious and easy keto-friendly dessert!
Preheat oven to 350ºF
In a medium mixing bowl combine melted butter, almond flour, and erythritol and mix well.
Transfer dough into a 8x8 or 9x9 pan that is lined with nonstick foil or parchment paper.
Press the dough into the bottom of the pan.
Bake the crust for 10-12 minutes or until the edges are slightly golden brown.
Remove from the oven and set aside while you make the filling and topping.
In a large mixing bowl add the cream cheese, eggs, erythritol, vanilla and lemon juice and mix until well combined with a hand mixer.
Place cheesecake filling over cooled crust and spread it out evenly in the baking dish.
In a small bowl combine raspberries and sweetener.
Use a fork to mash the berries all together.
Spoon out dollops of mashed berries over the top of cheesecake filling and then use a knife to swirl and distribute the raspberries to give it that marble look.
Place in 350ºF oven for 25-35 minutes or until cheesecake is set.
Remove from oven and allow to cool, then place in fridge and chill for a few hours before slicing.