#HealthyFood #Recipes
"Very good low-carb dessert. Keto-friendly."

Ingredients:

Ingredients:
- 30g ground almonds
- 30g pecans, smashed into smithereens with a rolling pin
- 60g butter
- Pinch of sea salt
- 1 tsp stevia
- 2 eggs
- 1 tsp vanilla – I used a vanilla bean paste
- Juice and zest of half a lemon
- 450g cream cheese, softened – I use Philadelphia
- 3/4 cup splenda (or sweetener equivalent)
- Preheat oven to 350F/180C fanbake. Line large muffin tins with foil or paper cases – I managed to fill ten.
- Prepare the base by melting the butter and combining with the nuts, sea salt and first quantity of stevia. Divide amongst the foil liners, spreading evenly with the back of a teaspoon.
- To make the filling, simply blend the eggs, vanilla, lemon, cream cheese and splenda in a food processor until smooth. Divide to cover the bases evenly so the cases are nearly full. Lick the bowl.
- Bake for 17-19 minutes or until the tops are starting to go a little golden and they’re starting to set.
- Remove from oven, leave to cool before removing from the tins and chilling in the fridge before serving.
- Serve with whipped coconut or dairy cream.