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:
- 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.
- 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.
- In another bowl, mix the sliced strawberries with lemon juice and erythritol. Let them sit for about 5 minutes to release their juices.
- 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.
- 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.