- ⅔ cup frozen raspberries
- 3 tbsp water
- 3 tbsp Swerve Confectioners
- ½ cup almond flour
- 2 tbsp Swerve Confectioners
- Pinch salt
- 2 tbsp melted butter
- 8 ounces cream cheese, softened
- 6 tbsp Swerve Confectioners
- 1/3 cup heavy whipping cream, room temperature
- ½ tsp vanilla extract
Optional: Lightly sweetened whipped cream for topping
In a small saucepan over medium heat, combine the berries and water. Bring to a boil, then reduce heat to a simmer and cook until the berries can be mashed easily with a fork. Stir in the sweetener and let cool while preparing the crust and filling.
In a small bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture resembles crumbs.
In a large bowl, beat the cream cheese until smooth, then beat in the sweetener. Beat in the heavy cream and the vanilla extract until well combined and smooth.
Place about 1 teaspoon of the crust mixture into the bottom of 12 shot glasses. Pipe or spoon about 1 tablespoon of cheesecake filling over the crust, and then about 1 teaspoon of the raspberry sauce. Repeat with another layer of crust, cheesecake, and sauce.
Top with lightly sweetened whipped cream, if desired.
Serving Size 1
|Total Fat 13g|
|Total Saturated Fat 7g|
|Total Carbs 12g|
|Dietary Fiber 1g|
|Added Sugar 0g|
|Net Carbs: 2g|