INGREDIENTS
1 ½ Teaspoons Vanilla Extract
¼ Cup Blueberries
8oz Full-Fat Plain Cream Cheese at Room Temperature
2 Tablespoons Full-Fat Heavy Whipping Cream
1 Cup Almond Flour
3 Tablespoons Grass-fed Butter Melted
Sliced Strawberries and Blueberries to Top
ASSEMBLY
- In a food processer combine vanilla, blueberries, cream cheese, and cream. Process until smooth.
- In a small mixing bowl combine almond flour and butter. Mix well.
- Evenly coat the bottom of 4 small ramekins with the almond flour mixture.
- Place the cream cheese mixture on top of the almond flour crust, and top with strawberries and blueberries.
- Refrigerate for a minimum of 3 hours, and serve.
SERVES 4
Strawberries: Packed with vitamins, fiber, and high levels of antioxidants known as polyphenols. They are among the top 20 fruits in antioxidant capacity and are a reliable source of manganese and potassium. About 8 strawberries provides more vitamin C than an orange.
Almond Flour: An excellent gluten free option that is low in carbohydrates and high in fiber and protein.
Blueberries: AKA “Brain-Berries” are known for their antioxidant and anti-inflammatory properties, both of which improve our cognitive function, motor skills and memory.
Heavy Whipping Cream and Cream Cheese: The high fat and low sugar content makes heavy whipping cream and cream cheese an EXCELLENT Ketogenic choice.