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Low Carb Blueberry Cream Pie Cups - A Light, No-Bake Treat

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • 1 1/2 cups fine almond flour
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons powdered erythritol or allulose (or your preferred powdered low-carb sweetener)
  • 1/2 teaspoon ground cinnamon (optional)
  • Pinch of salt
  • For the cream filling:
  • 8 ounces cream cheese, softened
  • 1 cup cold heavy whipping cream
  • 1/3 to 1/2 cup powdered erythritol or allulose, to taste
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon zest (optional, but brightens the flavor)
  • Pinch of salt
  • For the blueberry layer:
  • 1 1/2 cups fresh blueberries (divided)
  • 2 tablespoons water
  • 1 to 2 tablespoons granular or powdered low-carb sweetener, to taste
  • 1 teaspoon lemon juice
  • 1/4 teaspoon xanthan gum (optional, for thickening)
  • To serve (optional): Extra blueberries, fresh mint, or a light dusting of powdered sweetener

Method
 

  1. Make the crust: In a bowl, stir together almond flour, melted butter, powdered sweetener, cinnamon, and salt until the mixture looks like damp sand and holds together when pressed.
  2. Portion the crust: Divide the crust evenly among 6 to 8 small dessert cups or jars. Press it down gently with the back of a spoon to form a firm base. Chill while you make the filling.
  3. Whip the cream: In a cold mixing bowl, beat the heavy cream to stiff peaks. Set aside.
  4. Blend the cream cheese: In another bowl, beat the softened cream cheese with powdered sweetener, vanilla, lemon zest, and a pinch of salt until smooth and fluffy.
  5. Fold it together: Gently fold the whipped cream into the cream cheese mixture in two additions. Stop when it’s smooth and airy.
  6. Make the blueberry layer: In a small saucepan over medium heat, add 1 cup of the blueberries, water, sweetener, and lemon juice. Cook 3 to 5 minutes, stirring, until some berries burst and release juices.
  7. Thicken (optional): Sprinkle in xanthan gum very lightly while whisking to avoid clumps. Simmer 30 seconds more until slightly thickened. Remove from heat and stir in remaining 1/2 cup fresh blueberries. Let cool to room temperature.
  8. Assemble: Spoon the cream filling over the chilled crusts, leaving room on top for the blueberry layer. Smooth the surface.
  9. Add blueberries: Spoon the cooled blueberry mixture over the cream layer. Swirl gently with a toothpick if you like a marbled look.
  10. Chill and serve: Cover and refrigerate at least 2 hours, or up to overnight, so the layers set. Garnish before serving with extra blueberries or mint.