Provided by Jamie Klofanda for the July 2022 issue of MidlothianNOW Magazine.
Crust:
- 1 cup almond flour (Blue Diamond is my favorite.)
- 1/3 cup coconut flour
- 1/3 cup Swerve Powdered Sugar
- 1/2 tsp. baking powder
- 1/3 cup butter, softened
- 1 large egg
- 2 tsp. vanilla extract
Cream Cheese Frosting:
- 4 Tbsp. Philadelphia Cream Cheese
- 3 Tbsp. butter, softened
- 1/2 cup heavy whipping cream
- 1/4 cup Swerve Powdered Sugar
- 1 tsp. vanilla
Toppings:
- Low-carb berries (strawberries, raspberries, blueberries and blackberries)
- For crust: Preheat the oven to 350 F; line a baking sheet with parchment paper. In a large bowl, combine the almond flour, coconut flour, powdered sugar and baking powder.
- Combine the softened butter, egg and vanilla extract. Add the two mixtures together. Mix until a slightly thick but sticky batter forms. Transfer the dough to the baking sheet and flatten. Bake 12-15 minutes until golden.
- For cream cheese frosting: While the dough is baking, add all the ingredients for the frosting to a large bowl; beat them using an electric mixer until smooth and creamy.
- Remove the crust from the oven; let it completely cool. Once cooled, evenly spread the cream cheese frosting on top. Arrange your fruit evenly on top of the frosting. Place in the refrigerator; cool at least 20 minutes before serving.
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