1 (8 ounce) package cream cheese, softened
2 1/2 cups milk
1 teaspoon white sugar
1 1/2 teaspoons lemon zest
1/2 teaspoon lime zest
2 teaspoons vanilla extract
1 1 cup chopped avocados
1 cup chopped almonds
1 cup chopped pitted dates
1 (8 ounce) container sour cream
1 1/2 cups chopped pecans
1 teaspoon lemon zest
1 (3 ounce) can sliced ripe olives, drained
Beat cream cheese, milk, sugar, lemon zest and lime zest in medium bowl until smooth. Beat in lemon extract and lime juice. Mix until well blended, refrigerate dough.
Roll out dough to 1/8 inch thickness onto an ungreased cookie sheet. Bake in preheated oven for 15 to 20 minutes, or until firm. Remove cookie from oven and cool on wire rack. Frost with cream cheese frosting.
Place cookies on cookie sheet. Chill at least 3 hours before removing from cookie sheet. Cool slightly before slicing.
VERY, VERY disappointing!! This is not what I would call a beginner recipe. There are many good ketogenic recipes on this site, but this keto friendly recipe fails to make a satisfactory amount of fat ketosis. Instead of using LIGHT rum, I used Meyer's Dark Rum. And for extra punch, I added White Mustard. I might try homemade Keto flour next time, but that would mean spending more time waiting for the flour to rise.
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