Serves 4
Calories 422/ Net Carbs 6
½ cup heavy cream
1 tsp vanilla extract
½ cup fresh blackberries
1 tbs water
1 tbs sweetener
½ cup almond flour
1 tbs unsalted butter, melted
8 oz cream cheese, softened
¼ cup sweetener
1.
Whisk together the cream and vanilla until stiff
peaks form, then cover and place in the fridge.
2.
In a small saucepan, make the syrup by adding the
blackberries, water and tablespoon of sweetener. Cook on a low heat and push
down the fruit with a spoon to release the juice. After 10 minutes, press the
mixture through a fine sieve, discard the pulp, and let the syrup cool. Add a little arrowroot to thicken the sauce if desired.
3.
Mix together the almond flour and melted butter,
then divide evenly between four small bowls or ramekins.
4.
In a stand mixer, beat the cream cheese, blackberry
syrup and ¼ cup of sweetener together until smooth. Gently fold in the whipped
cream.
5.
Divide the topping between the four bowls, cover,
and keep in the fridge until required.
Recipe
from Ditch The Carbs
