The Best Keto Desserts Cream Cheese Cookies Every Time
Recipe type: Dessert Recipes
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6 People
It's easy to digest and tasty, nutritious, and energetic! So, don't underestimate and prepare at every turn... You won't regret it!
For the base
  • 150 g of pecan flour
  • 150 g of chopped hazelnuts
  • 150 g of lactose-free butter
  • 50 g of stevia misura (replace about 90/100 g of sugar)
For the cream
  • 750 g lactose-free cream cheese
  • 6 eggs
  • 3 of lemons juice
  • 90 g stevia replace about 180 g of sugar
For decoration
  • Lime zest
  • Raspberries
  • Blubbery
  1. Put the butter in a saucepan and let it melt over low heat.
  2. Transfer the chopped flour and hazelnuts into a bowl. Add the melted butter and stevia. Mix with a spatula to mix all the ingredients into one.
  3. Use this mixture to coat the bottom and edges of the spring-shaped baking sheet (diameter 20/22 centimeters). Transfer to the fridge for about 30 minutes, to harden the mixture.
  4. Put the lactose-free Philadelphia in a bowl and add the Stevia, eggs, and juice of 3 lemons. Mix the ingredients using a whisk until the mixture is smooth and homogeneous.
  5. Remove the pan from the fridge and transfer the cream to the hazelnut base. Flatten the surface with a spoon.
  6. Bake the cheesecake in a preheated oven at 175°C for about 40/45 minutes.
  7. Remove from the oven and leave to cool.
  8. Garnish the cheesecake by spreading fresh raspberries and blueberries to the surface and ending with lime zest.
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