Keto Cream Cheese and Sugar Sauce Verrines - Keys Nutrition

Method :Toast pecans and shredded coconut in a pan for about 3-4 minutes. Reserve two tablespoons of this mixture for decoration. With the remaining pecans, put in the food processor adding the flours and melted butter. Place in the bottom of the glasses.

Method :Mix cream cheese until smooth. Add the 35% cream and the vanilla. Gradually add the Swerve powder and lemon juice. Pour onto the bottom of the crumble verrines.

Method :In a deep skillet, melt the butter. Add the brown sugar Swerve and the cream. Bring to a boil, stirring constantly. Cook for about 5 minutes. Remove from heat and cool. Using a mixing bowl, stir, gradually adding the additional 35% cream until combined. Pour over the cream cheese and decorate with the remaining crumble. 😋