Description

Indulge in a deliciously creamy and fruity dessert without the guilt! These Strawberry Cream Cheese Crumble Jars are low in carbs and perfect for satisfying your sweet tooth. Delight in layers of fresh strawberries, smooth cream cheese filling, and a crunchy crumble topping.

Ingredients

Scale

For the Crust:

For the Strawberry Layer:
1 cup fresh strawberries, hulled and sliced
1 tablespoon granulated erythritol or your preferred low-carb sweetener
1 teaspoon lemon juice
For the Cream Cheese Filling:
8 oz cream cheese, softened
1/4 cup powdered erythritol
1 teaspoon vanilla extract
1/4 cup heavy whipping cream
For the Crumble Topping:
1/2 cup almond flour
2 tablespoons unsalted butter, melted
2 tablespoons granulated erythritol
1/4 teaspoon cinnamon
1/4 teaspoon salt

Instructions

1. Prepare the Crust:

Prepare the Strawberry Layer: In a medium bowl, combine the sliced strawberries, erythritol, and lemon juice. Stir gently and set aside to macerate while you prepare the other components.
Make the Cream Cheese Filling: In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth. Add the powdered erythritol and vanilla extract, and beat again until well combined. Slowly add the heavy whipping cream and beat until the mixture is light and fluffy.
Prepare the Crumble Topping: In a separate bowl, mix together almond flour, melted butter, erythritol, cinnamon, and salt until it forms a crumbly texture. Set aside.
Assemble the Jars: Begin by spooning a layer of the strawberry mixture into the bottom of each jar. Add a layer of cream cheese filling on top, followed by a spoonful of the crumble topping.
Repeat layers until the jars are full, ending with a final sprinkle of crumble on top.
Chill & Serve: Cover the jars and refrigerate for at least 1 hour to let the flavors meld. Serve chilled and enjoy!

Notes

These jars can be stored in the refrigerator for up to 3 days. Feel free to substitute blueberries or raspberries for a different berry flavor.