Cheesecake and raspberry cookies

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  • 6 oz cream cheese
  • 1/4 cup butter
  • 1 egg
  • 1 small lemon
  • 1/4 cup allulose or sweetener
  • 1/2 cup coconut flour
  • 12 raspberries


Preheat the oven to 360°F.

Put the cream cheese in a bowl at room temperature (take it out of the fridge half an hour before) and mix it with the butter (previously melted for a few seconds in the microwave). Mix until smooth.

Add the allulose, egg, lemon juice, and mix all the ingredients. Finish by adding the coconut flour, stir well, and allow the dough to rest for 5 minutes so that it absorbs the moisture and is not too liquid.

Make 12 little balls, shape them with your fingers dampened with water, because the dough is quite sticky. Crush them slightly, then make a small hole and put the raspberries in the middle.

Bake for 10-12 minutes. If they look a bit raw, it’s normal, take them out anyways and allow to cool completely so that they don’t break, and done!