Ingredients
Step-by-Step Instructions
- Preheat the oven to 375F. Mix together the almond flour and melted butter.
- Press the mixture into a 8" square baking pan (lined with silicone or baking parchment) and bake for 8-10 minutes until the almonds turn darker. Let cool.
- In a stand mixer, add the Jello and boiling water. Mix at a low speed until the Jello has dissolved.
- Add the cream cheese and beat until fully combined with the Jello. Pour the mixture onto the cooled base and place in the fridge until set (about 1½ hours).
- Melt the chocolate and drizzle it over the top of the raspberry layer.
- When the chocolate has set, carefully remove it from the pan and cut it into 16 squares. Garnish with fresh raspberries.
Nutrition
Notes
4g net carbs per serving (2 squares)
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
