To make brownies without flour and sugar, combine 2 ounces of unsweetened chocolate with 1 cup of butter, and melt the mixture. Stir in 1 1/2 cups of Splenda sugar substitute, 4 eggs, 4 egg yolks, 1 tablespoon of vanilla and 1/4 cup of unsweetened cocoa, and mix everything until smooth. Transfer the mixture to a baking pan, and bake the brownies for about 30 minutes at 350 degrees Fahrenheit.
To make the no-bake raspberry cheesecake, boil 1 3/4 cups of whole milk before starting to cook the cheesecake, mix in 1/4 cup of stevia and a pinch of xanthan gum. Allow the mixture to simmer on low heat for 30 to 45 minutes. Make sure to stir it sometimes. Take the milk off the heat, and allow it to cool down. In a separate bowl, combine 3/4 cup of almond meal with 2 tablespoons of melted coconut oil, and transfer the mixture into a pie dish.
Bake the crust for about 8 to 10 minutes at 375 degrees Fahrenheit, and cool it down. Put 8 ounces of cream cheese in a mixer, and beat it until the cheese becomes fluffy. Mix in 2 tablespoons of lemon juice, 1 teaspoon of vanilla and all milk to the mixture, and combine everything well. Add 1 cup of raspberries, and beat the mixture. Spoon the mixture into the pie crust, and place it in the refrigerator until it sets.