Cyndi's Low Carb Layered Dessert
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 316.1
- Total Fat: 29.7 g
- Cholesterol: 79.6 mg
- Sodium: 246.4 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 2.3 g
- Protein: 5.3 g
Introduction8 Net Carbs. Totally worth it. 11 Net Carbs if you put a serving of Lite Cool Whip on it. If you MAKE SF whipped cream, it adds none. 8 Net Carbs. Totally worth it. 11 Net Carbs if you put a serving of Lite Cool Whip on it. If you MAKE SF whipped cream, it adds none.
Almond Meal/Flour, 1 cup
Butter, Land o Lake Butter, 2 tbsp, cold
Swerve sweetner 10x 4 teaspoon
Cream Cheese, 8 oz, softened
Swerve sweetner 4 teaspoon
Splenda, 4 tsp
Heavy Whipping Cream, 4 tbsp
Raspberries, 1 cup
Jello Sugar Free Instant Pudding Mix, 1 box
Cheesecake or Vanilla flavor
Heavy Whipping Cream, 1 cup, cold
Water .5 cup (8 fl oz), cold
Strawberries, blueberries and raspberries are all good with this. Doesn't change the counts significantly. You can also scrap the berries, replace the pudding flavor for chocolate, add some SF chocolate sauce to the cream and it makes it just over 6 net carbs...and is absolutely kick ass yum. Enjoy!
Mix bottom layer ingredients with mixer, adding more cream as needed to make mixture spreadable. Spread over cooled crust.
Layer berries evenly over bottom layer.
Mix Top Layer ingredients together [it doesn't hurt anything to use the bottom layer bowl and beaters for this without cleaning] and pour over berries. Spread to edges. Cover with cling wrap and refrigerate. Cut 3 x 3 for nine even pieces. Top with Lite Cool Whip if desired. Adds 3 net carbs.
Serving Size: Makes 9 servings in a square baking dish
Number of Servings: 9
Recipe submitted by SparkPeople user CYNDIDAVISUSA.