Ingredients
Scale
1 cup almond flour
4 tablespoons butter, melted
¼ cup erythritol
¼ cup powdered erythritol
8 ounces cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon lemon juice
4–6 fresh raspberries
Instructions
Mix almond flour and melted butter until crumbly; chill briefly
Press 1 tablespoon crust mixture into mini molds to form bases
To make filling, blend cream cheese with erythritol, vanilla, and lemon until smooth
Spoon 1½ tablespoons filling over each crust
Top with a raspberry and press gently
Chill for 1-2 hours before serving
Notes
Use sunflower seed flour for nut-free crust
Coconut oil substitutes for dairy-free option
Add a drop of food coloring for vibrant color (optional)
Store in airtight container in fridge up to 3 days
- Prep Time: 20
- Category: Desserts
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bite
- Calories: 140
- Sugar: 0.5g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg