Calories Per Serving: 100 w/ crust (65 w/o crust)
Servings: 24
Ingredients:
Crust (optional):
1 c. almond flour
1 T. cinnamon
½ tsp. vanilla extract
2 T. coconut oil
2 dropperfuls stevia, to taste
Filling:
3/4 c. strawberries
1 (8 oz.) package cream cheese, softened
1/3 c. coconut oil
1 T. butter, softened
2 dropperfuls vanilla cream stevia
1 tsp. vanilla extract
Directions:
- Preheat oven to 350 degrees.
- Mix all crust ingredients together with fork.
- Pack 1/2 tablespoon of crust mix in the bottom of 24 mini cupcake tins or silicone mini muffin tray.
- Bake for 5 minutes.
- Remove from oven and let cool.
- Mix all filling ingredients in food processor.
- Pour evenly on top of crusts or into mini muffin tins.
- Place in freezer 1 hour or until set.
- Transfer to Tupperware in fridge for storage.
