Description
Indulge in the delightful layers of this Low Carb Strawberry Icebox Cake Cups recipe. A perfect combination of creamy, sweet, and fruity flavors, these cups are an easy, no-bake treat that offers a refreshing option for dessert lovers seeking low-carb alternatives.
Ingredients
For the Crust:
- Crust:
- – 1 cup almond flour
- – 2 tablespoons melted unsalted butter
- – 1 tablespoon erythritol
- Filling:
- – 1 cup heavy whipping cream
- – 1 tablespoon powdered erythritol
- – 1 teaspoon vanilla extract
- – 1/2 cup mascarpone cheese
- Topping:
- – 1 cup fresh strawberries, sliced
- – 2 tablespoons chopped almonds
Instructions
1. Prepare the Crust:
- 1. Prepare the crust by combining almond flour, melted butter, and erythritol in a bowl. Mix until crumbly.
- 2. Divide the crust mixture evenly into 6 dessert cups and press down gently to form a base layer. Refrigerate while preparing the filling.
- 3. In a large mixing bowl, whip the heavy cream until soft peaks form. Add powdered erythritol and vanilla extract, and continue to whip until stiff peaks form.
- 4. Gently fold in the mascarpone cheese until fully incorporated.
- 5. Spoon the filling mixture over the crust layer in each cup, smoothing the top with a spatula.
- 6. Top each cup with fresh sliced strawberries and a sprinkle of chopped almonds.
- 7. Refrigerate for at least 3 hours or until set. Serve chilled and enjoy!
Notes
Feel free to substitute mascarpone with cream cheese for a slightly tangier flavor. For additional sweetness, drizzle with sugar-free chocolate syrup before serving.