Low-carb sweetened condensed milk, tart cream cheese and fresh raspberries meld together in a creamy dessert the whole family can enjoy.Ingredients
1 3/4 cups whole milk
1/4 cup stevia, or preferred sugar substitute
pinch of xanthan gum, arrowroot, or desired powdered thickener
3/4 cup almond meal
2 Tbsp coconut oil, melted
2 Tbsp stevia, or preferred sugar substitute
8 oz. fat free cream cheese
2 Tbsp lemon juice
1 tsp vanilla
1 cup raspberries
Ahead of time, pour whole milk into a medium saucepan. Heat over medium-high heat until the milk begins to boil.
Add 1/4 cup of sweetener and a pinch of xanthan gum. Reduce heat to a simmer. Allow it to simmer for 30-45 minutes, stirring occasionally.
When the homemade sweetened condensed milk is reduced by almost half and thickened, remove from heat and cool completely.
Preheat the oven to 375 degrees F. Mix the almond meal, coconut oil and 2 TBSP sweetener.
Press into a 9-inch pie dish. Bake the crust for 8-10 minutes. Remove from oven and set aside to cool.
Beat the cream cheese until it is smooth.
Add the lemon juice, vanilla and cooled sweetened condensed milk. Mix well.
Add the raspberries and beat until the raspberries break apart.
Pour into the piecrust and refrigerate until set up; at least 3 hours. Cut into 10 slices and serve.
- Serving Size 1 slice
- Calories 132
- Total Fat 8g
- Sodium 172mg
- Total Carbohydrate 8g
- Dietary Fiber 1g
- Protein 6g