Strawberry Cheesecake Mini-Pie’s

Crust 

1 cup almond flour 

2.5 tbsp butter (melted) 

1 tsp sweetener (I used 3 packets because it was all I had on hand) You can use whatever sweetener your prefer. 


*Melt butter in the micro for 30 secs and then mix together with the almond flour and sweetener until it forms a soft meal texture!


**Tip– I used small glazed stoneware bowls and to avoid cracking the glaze, go ahead and pat the crust into the bowls and put them in the oven and then turn it on to 350 and let the bowls preheat with the oven** 


*After the oven preheats, bake the crust for 15 mins! 


Filling

1 sugar free jello pudding packet; cheesecake flavor 

1 cup milk

1/5 cup heavy whipping cream 

*Mix together all ingredients until the pudding sets; pop into the fridge to thicken while the crust bakes. 

*After the crust has cooled you can fill them with the pudding mixture!


* I then heated up 2 tbsp sugar free strawberry jam to mix into the top of the pie! 




Enjoy! 🙂

**Sorry about the use of the milk, for my keto friends. I knew it wouldn’t set properly using just the cream. I am though going to experiment with a cream and water mixture next time, so we shall see how that turns out!**
Per one pie: 24.5g carb, 9g sugar, 14g dietary fiber 

Raspberry Whip 

  
I definitely think sometimes that the mistakes turn out the tastiest.  Last night I wanted to make some of that fancy lookin jello cheese cake I’ve seen a dozen times around Pinterest.  But I was tired, didn’t feel good and had a sink full of dishes to do.  So I just winged it and let my mixer do all the work! 

What you will need: 

1 packet sugar free raspberry jello mix (or any flavor will do. I’m excited to try different flavors now) 

1 cup very hot water 

1 tbsp heavy whipping cream 

1.5 cup ice cubes 

4 oz cream cheese (I didn’t bother to soften) 

I put the cream cheese and HWC in my stand mixer and let it do its thing for about ten mins.  Then mixed 1 cup hot water (used my Keurig) with the jello mix until dissolved.  Then added the ice cubes and stirred until the jello started to thicken.  Then removed the ice cubes.  One ladle at a time I added the jello to the cream cheese mixture while having my mixer on level 2.  Let that go for about 5 mins and then turn mixture speed to high for about another 5 mins until light airy! Transfer to a dish and refrigerate for about an hour until set! I also covered mine with a piece of parchment paper to prevent it from growing a skin… I hate that… Bleh! The texture of this glorious dessert is like that whipped yogurt! You remember that stuff? Oh man I used to love it! So glad I can enjoy it again! But in a healthier version!