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Low Carb Strawberry Cheesecake Trifles

  • Author: Baker Extraordinaire

Description

These Low Carb Strawberry Cheesecake Trifles are a delightful, guilt-free dessert that combines layers of rich cheesecake mousse, fresh strawberries, and a crunchy almond crust. Perfect for a quick treat or an elegant dinner party dessert.


Ingredients

Scale

For the Crust:

  • ### Almond Crust ###
  • 1 cup almond flour
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon erythritol or preferred low-carb sweetener
  • 1/2 teaspoon vanilla extract
  • ### Cheesecake Layer ###
  • 8 oz cream cheese, softened
  • 1/4 cup powdered erythritol
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • ### Strawberry Layer ###
  • 1 cup fresh strawberries, hulled and sliced
  • 1 tablespoon lemon juice
  • 1 tablespoon erythritol

Instructions

1. Prepare the Crust:

  1. Start by preparing the almond crust. In a medium bowl, mix together almond flour, melted butter, erythritol, and vanilla extract until crumbly. Press mixture into the bottom of serving glasses or bowls.
  2. For the cheesecake layer, beat the softened cream cheese, powdered erythritol, and vanilla extract in a large bowl until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
  3. In another bowl, mix the sliced strawberries with lemon juice and erythritol. Let them sit for about 5 minutes to release their juices.
  4. Assemble the trifles by layering the almond crust, cheesecake mixture, and strawberries in each serving glass. Repeat layers until glasses are full, ending with strawberries on top.
  5. Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.

Notes

Feel free to substitute blueberries or raspberries for strawberries. For an extra crunch, add a sprinkle of chopped toasted almonds on top before serving.