INGREDIENTS
70 g
blanched almond flour (about 1/2 cup)
2 tbsp
pistachios
32 g
walnuts (about 1/4 cup)
2 tbsp
butter
2 tsp
cinnamon
1/2 tsp
stevia powder
350 g
raspberries (about 3 cups)
120 milliliters
water
15 g
gelatin (2 tbsp)
150 milliliters
boiling water
450 g
cream cheese (2 packs)
120 milliliters
sour cream
180 milliliters
heavy cream
3 tbsp
lemon juice
1 tsp
stevia powder
1
zest of a lemon