Ingredients
8 oz (225g) cream cheese, softened
1/2 cup (120ml) heavy whipping cream
1/3 cup (40g) erythritol sugar substitute
1 tbsp lemon zest
1 tsp vanilla extract
1 cup (150g) fresh blueberries
Pinch of sea salt
1 tbsp unsweetened almond flour (for garnish)
Instructions
1. In a bowl, beat cream cheese with a hand mixer until smooth.
2. Add erythritol, vanilla extract, and lemon zest. Mix until fully combined.
3. In a separate bowl, whip heavy cream until stiff peaks form.
4. Gently fold whipped cream into cream cheese mixture.
5. Pat blueberries into the mixture to distribute evenly.
6. Divide mixture into 6 parchment-lined or glass pudding cups.
7. Chill for 45 minutes at room temperature or refrigerate for 30 minutes if time allows.
8. Sprinkle almond flour on top just before serving.
Notes
Use chilled ingredients for easier mixing
For richer flavor, chill for 1-2 hours
Blueberries can be substituted with other berries
Store in refrigerator up to 24 hours
- Prep Time: 15
- Category: Desserts
- Method: No Bake
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 cup (4 oz)
- Calories: 180
- Sugar: 0g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg