INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
BASE LAYER
Step 1
Mix the almond flour, Swerve, and coconut oil in a medium bowl until incorporated. Don’t be afraid to use your hands as it’s easier for you!
Step 2
Divide mixture into 6 equal parts and press each piece into the bottom of the serving jars
GLAZE
Step 1
Combine all ingredients in a small bowl and whisk until incorporated.
Step 2
Divide into 6 equal parts and scoop into the serving jars. (If you don’t want the cream cheese going up the side, you can transfer the mixture into a piping bag or plastic bag with the tip removed to squeeze the mixture into the jars.)
LEMON LAYER
Step 1
Place Swerve, ¼ cup lemon juice, zest from 1 lemon, water, and sea salt in a small saucepan.
Step 2
Cook on medium until it reaches a light simmer.
Step 3
Transfer a ¼ cup of the mixture into a small mug or bowl. Add the arrowroot starch and whisk. Once fully mixed, add back to the saucepan and whisk for another 1 minute.
Step 4
Remove from the heat and allow to cool for 20 minutes before adding to the jars.
Step 5
Sprinkle each with a dust of almond flour and top with a lemon wedge. Serve immediately or store in the fridge for up to 48 hours before serving. Allow to sit on the counter for 20 minutes before serving.
Makes 6 servings.
