Ingredients
1 cup almond flour
1/4 cup melted butter
2 tablespoons erythritol
2 limes (zest plus 2 tablespoons juice)
8 oz cream cheese (softened)
1/4 cup heavy cream
1/4 cup powdered erythritol
1/8 teaspoon lime zest
1/4 teaspoon vanilla extract (non-alcoholic)
Fresh mint leaves (optional)
Instructions
Mix almond flour, melted butter, erythritol, and a pinch of salt in a bowl.
Divide into 16 portions and press into 1.5-inch molds (use mini silicone molds or lined muffin cups).
In another bowl, beat cream cheese and powdered erythritol until smooth.
Add lime juice, lime zest, vanilla, and heavy cream; fold until fluffy.
Spoon mixture into each crust, smooth tops, and chill for 1 hour before serving.
Garnish with mint leaves if desired.
Notes
Chill overnight for best texture.
Replace heavy cream with full-fat coconut milk for a dairy-free option.
Add crushed almonds for extra crunch in the crust.
- Prep Time: 20
- Category: Desserts
- Method: No Bake
- Cuisine: Fusion
- Diet: Low-Carb
Nutrition
- Serving Size: 1 bite
- Calories: 95
- Sugar: 0g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg