This was fun to make, could have used more berries but I wanted to make sure mom had plenty left to freeze for her low carb smoothies.
What You’ll Need:
2 c almond flour
6 tblsp granulated sweetener
1 tsp baking soda
a pinch of kosher salt
2 1/2 tsp pure vanilla extract
1 stick of butter, chilled and cubed
1 8oz brick of cram cheese, softened
1 tsp lemon juice
2 tsp lemon zest
1/4 c granulated sweetener
Fresh blueberries and raspberries
Line a 12in pizza pan with nonstick foil. Set aside.
In a food processor add dry ingredients. Pulse until combined. Add vanilla extract and butter, pulse until dough forms.
Spread dough out onto line pan as evenly as possible. Pop into the fridge for two hours.
Preheat oven to 375 degrees and bake cookie crust for 10-12 minutes, or until lightly browned and slightly firm to the touch. Set aside to cool completely.
In a medium bowl cream together cream cheese, lemon juice, lemon zest, and sweetener until fluffy. Spread onto cooled cookie crust in an even layer. Top with blueberries and raspberries in any design you prefer. I went with a flag.
Nutritional Information for 1/16 Serving(per MyFitnessPal)
I highly recommend using fresh lemon juice and zest in the cream cheese layer. It pairs perfectly with the blueberries and raspberries. The cookie base holds up beautifully, it’s chewy and not too sweet.
This is a fun holiday dessert and safer to enjoy for those who can’t have the excess sugar, carbs, or gluten. Hope you enjoy and have a blessed 4th of July!