Ingredients
1 cup almond flour
6 tablespoons unsalted butter, softened
2/3 cup erythritol (divided)
1 teaspoon vanilla extract
2 cups fresh blueberries (halved)
4 ounces cream cheese, softened
1/4 cup heavy whipping cream
3–4 drops almond extract
Instructions
Preheat refrigerator to coldest setting.
In a bowl, mix almond flour and 2 tablespoons erythritol until crumbly.
Add softened butter, blending until a dough forms.
Divide dough equally into 4 jars, pressing into a crust lining.
In another container, blend cream cheese, 1/2 cup erythritol, vanilla, and heavy cream until smooth.
Layer the cream cheese filling evenly over the crust in each jar.
Top with fresh blueberries and additional erythritol to taste.
Chill at least 1 hour before serving.
Notes
Crust will firm up during chilling; assemble jars ahead and refrigerate until needed.
Use frozen blueberries (thawed) or any out-of-season berries.
Adjust sweetness by adding 1/4 teaspoon cinnamon to the crust layer.
- Prep Time: 15
- Category: Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Low-Carb, Keto
Nutrition
- Serving Size: 1 jar (300g)
- Calories: 320
- Sugar: 1g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg