Description
Indulge in these Keto Strawberry Cream Pie Cups that are deliciously creamy and perfectly portioned for a guilt-free dessert. A delightful low-carb twist on a classic favorite, these pie cups are both satisfying and simple to make.
Ingredients
Scale
For the Crust:
- For the Crust:
- 1 cup almond flour
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons melted coconut oil
- 2 tablespoons erythritol
- 1/4 teaspoon salt
- For the Filling:
- 1 cup heavy cream
- 1/2 cup cream cheese, softened
- 1/4 cup powdered erythritol
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- For Garnish:
- Whipped cream (optional)
- Fresh strawberry slices
Instructions
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, cocoa powder, melted coconut oil, erythritol, and salt. Mix until a crumbly dough forms.
- Press about 1 tablespoon of the dough mixture into the bottom of a muffin tin, forming a crust layer. Repeat until all the mixture is used.
- Bake the crusts for 8-10 minutes or until they are set and slightly browned. Remove from oven and let cool completely.
- In a large bowl, whip the heavy cream to stiff peaks using an electric mixer. Set aside.
- In another bowl, beat together the softened cream cheese, powdered erythritol, and vanilla extract until smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Evenly distribute the cream filling into the cooled crusts.
- Top each cup with diced strawberries.
- Chill the pie cups in the refrigerator for at least 2 hours before serving.
- Before serving, garnish with optional whipped cream and fresh strawberry slices.
Notes
Ensure the cream cheese is softened to make blending easier. These pie cups can be stored in the refrigerator for up to 3 days. Perfect for a quick keto-friendly dessert or sweet snack.