Ingredients
8 oz cream cheese, softened
1/4 cup powdered erythritol
2 tbsp shredded coconut
1 tbsp lime zest (about 2 limes)
3/4 cup almond flour
1/4 cup butter, melted and cooled
1/4 tsp sea salt
1/4 cup coconut flakes (unsweetened)
Instructions
In a bowl, mix almond flour, melted butter, and sea salt to form a crust.
Press mixture into the bottom of 4 jars.
In another bowl, blend cream cheese and powdered erythritol until smooth.
Add lime zest and 2 tbsp shredded coconut; stir to combine.
Spoon filling into prepared jars and smooth the surface.
Refrigerate for 4 hours or overnight to set.
Top with coconut flakes before serving.
Notes
Adjust erythritol to taste if needed.
Fresh lime juice can be added to the cream cheese layer for extra tartness.
Store in the refrigerator for up to 3 days.
No-bake method makes this keto dessert convenient for any occasion.
- Prep Time: 20
- Category: Desserts
- Method: No-Bake
- Cuisine: American, Low Carb, Keto
- Diet: Keto, Gluten-Free
Nutrition
- Serving Size: 1 jar
- Calories: 280
- Sugar: 2g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg