Passion Cups

(KETO)

BASE

70 g butter

100 g almond meal

20 g coconut flour

30 g powdered erythritol

zest of one lemon

pinch of sea salt

TOPPING

250 g cream cheese

30 g butter

30 g coconut oil

60 g powdered erythritol

juice of 1 lemon

5 g freeze-dried passion fruit

powder

Melt the butter, then stir in the rest of the base ingredients until you have a crumbly dough. Press into a 12-cup mini muffin pan.

Mix together topping ingredients. Then pipe on top of the base. Try adding melted chocolate and crumbled freezedried blueberries on top for decoration. I have used Keto-friendly white chocolate Vitawerx.

Freeze to set, then store in the refrigerator for three days.