Raspberry Keto Breakfast Pots
What a wonderful easy Mother’s Day treat you can have the kids make for Mom! Plus, it’s grain, gluten and added sugar-free, so you can honor your Mom’s health as well! Make sure to put them in pretty Ball jars for that extra touch! Thanks so KetoMojo for this great recipe.
Ingredients List
CRUMBLE
6 Tbsp almond flour
2 tsp powdered erythritol or low-carb sweetener of choice (We like Swerve)
1/4 tsp salt
1 Tbsp coconut oil
CHEESECAKE LAYER
1/4 cup cream cheese, softened
2 Tbsp powdered erythritol or low-carb sweetener of choice (We like Swerve)
1/4 cup full-fat Greek yogurt, plain
1 tsp vanilla extract
TOPPING
2/3 cup fresh raspberries
Instructions
To prepare the crumble, add the almond flour, powdered erythritol and salt to a mixing bowl and stir to combine. Melt the coconut oil over low heat on the stovetop or in a microwave for 20 to 30 seconds, then add it to the bowl. Stir the coconut oil into the dry ingredients well to coat the almond flour and achieve a sandy, crumbly texture. Place the bowl in the refrigerator while you prepare the remaining ingredients.
For the cheesecake layer, add the cream cheese and powdered erythritol to a small mixing bowl and mash together with a spoon. Then, add the yogurt and vanilla and stir until well combined.
Place the raspberries in a small bowl and gently crush them with a fork.
In the bottom of four ramekins, Ball Jars or serving glasses, first place a layer of the crumble, then the cream cheese mixture, then the crushed raspberries. Repeat the layers again, so that you will get a mix of crumble, raspberry and cheesecake with each bite. Refrigerate for at least 2 hours, or until ready to serve.