Ingredients (Crust | Filling)
2 Tbsp Melted Butter
1 Tsp Xylitol
1/2 Cup Almond Flour
1/3 Tsp Pink Salt
8 Oz Cream Cheese
1 Tsp Vanilla Extract
1 Tbsp Heavy Cream
1 Tsp Lemon Juice
2 Tbsp Xylitol
1/ Cup Blackberries
1 Egg
1 Tsp Xylitol
1/2 Cup Almond Flour
1/3 Tsp Pink Salt
8 Oz Cream Cheese
1 Tsp Vanilla Extract
1 Tbsp Heavy Cream
1 Tsp Lemon Juice
2 Tbsp Xylitol
1/ Cup Blackberries
1 Egg
Serving Size - 6 Bites
Instructions
Step 1) Preheat oven to 375 °F
Step 2) In a small bowl combine the butter, xylitol, flour and pink silt
Step 3) Line a small muffin tin with baking cups and equally divide crust mixture into molds
Step 4) Bake the tray for 3-4 minutes until a crust begins to slightly brown
Step 5) In a mixing bowl combine the cheese, extract and cream until a thorough consistency is reached
Step 6) Equally divide blackberry mixture into each muffin mold then bake for 12 Minutes
Step 7) Low broil for 3 Minutes, cool the tray for 15 Minutes then refrigerate for 1 Hour
Step 2) In a small bowl combine the butter, xylitol, flour and pink silt
Step 3) Line a small muffin tin with baking cups and equally divide crust mixture into molds
Step 4) Bake the tray for 3-4 minutes until a crust begins to slightly brown
Step 5) In a mixing bowl combine the cheese, extract and cream until a thorough consistency is reached
Step 6) Equally divide blackberry mixture into each muffin mold then bake for 12 Minutes
Step 7) Low broil for 3 Minutes, cool the tray for 15 Minutes then refrigerate for 1 Hour