Ingredients
Crust
- ½ cup almond flour
- 2 tbsp Swerve Confectioners
- Pinch salt
- 2 tbsp melted butter
Cheesecake Filling
- 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
Instructions
Raspberry Sauce
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.
Crust
In a small bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture resembles crumbs.
Cheesecake Filling
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.
Assemble
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.
Nutrition Facts Serving Size 1 Servings 12 |
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Calories 140 |
Total Fat 13g |
Total Saturated Fat 7g |
Cholesterol 30mg |
Sodium 75mg |
Total Carbs 12g |
Dietary Fiber 1g |
Sugars 2g |
Added Sugar 0g |
Swerve 9g |
Protein 2g |
Net Carbs: 2g |