Ingredients
8 oz cream cheese, softened
1/4 cup erythritol (or other low-carb sweetener)
1 tsp pure vanilla extract
1 tbsp fresh lemon juice
1/2 tsp lemon zest
1 1/2 cups fresh blueberries
1/4 cup almond flour
1 tbsp coconut flour
1/4 tsp cinnamon
Instructions
In a large mixing bowl, cream the softened cream cheese until smooth.
Add erythritol, vanilla extract, lemon juice, and lemon zest. Mix until well combined.
Gently fold in fresh blueberries.
In a separate bowl, whisk together almond flour, coconut flour, and cinnamon.
Scoop small spoonfuls of the cream cheese-blueberry mixture onto a parchment-lined baking sheet.
Sprinkle a pinch of the almond flour mixture on top of each bite for texture.
Refrigerate for 1 hour until firm.
Freeze for at least 2 more hours before serving.
Store in an airtight container in the freezer for up to 4 weeks.
Notes
Freeze immediately after shaping for best results.
These bites can be made in advance and stored for weeks.
For a nut-free option, substitute almond flour with more coconut flour.
Serve chilled for a refreshing treat.
- Prep Time: 15
- Category: Desserts
- Method: No-bake
- Cuisine: American, Keto
- Diet: Lacto-vegetarian
Nutrition
- Serving Size: 1 bite
- Calories: 85
- Sugar: 0g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 3.5g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg