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Ingredients
125 ml ground almonds
125 ml coconut, toasted
15 ml xylitol
30 ml melted butter
250 g LANCEWOOD® Full Fat Plain Cream Cheese, at room temperature
250 ml cream
30 ml xylitol
5 ml vanilla essence
125 g mixed blueberries and raspberries
Method
Combine the almonds, coconut and xylitol. Add the butter. Divide between and press into 8 small espresso cups. Reserve a little bit for sprinkling on top. Beat the Lancewood cream cheese, cream, xylitol and vanilla essence together until thick. Spoon into the cups and top with blueberries and raspberries. Sprinkle extra crumbs over.
Cook’s notes:
Suitable for those following a LCHF diet.
Use any berries of your choice and sprinkle with chopped almonds, pecan nuts or walnuts.
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