Low-Carb Avocado Cream Dessert
Ingredients (6 servings)
Avocado Cream
- 2 ripe avocados
- 8 oz (225 g) cream cheese, softened
- 1 cup heavy whipping cream
- ¼ cup powdered erythritol or allulose
- 1 tsp vanilla extract
- 1 tbsp lime or lemon juice
Low-Carb Crumb Layer
- 1 cup almond flour
- 2 tbsp butter, melted
- 1 tbsp sweetener
- Pinch of cinnamon (optional)
Instructions
Make the Crumbs
- Mix almond flour, butter, sweetener, and cinnamon.
- Toast in a skillet or bake at 350°F (175°C) for 5–8 minutes until lightly golden.
- Cool completely.
Make the Cream
- Blend avocados until smooth.
- Beat cream cheese, sweetener, vanilla, and lemon juice until creamy.
- Fold in the avocado.
- Whip the heavy cream to soft peaks and gently fold into the mixture.
Assemble
- Layer avocado cream and crumbs in glasses or a dish.
- Repeat layers.
- Chill for at least 1 hour.
- Garnish with avocado slices if desired.
Approximate Nutrition (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 300–350 |
| Protein | 4–6 g |
| Fat | 30–32 g |
| Total Carbs | 8–10 g |
| Fiber | 5–7 g |
| Net Carbs | 3–4 g |
Frequently Asked Questions
Can I make it keto?
Yes. Use a keto-friendly sweetener and the almond-flour crumb layer.
Can I freeze it?
Yes, though the texture is best when chilled rather than frozen solid.
Can I replace the cream cheese?
Mascarpone cheese works well and provides an even richer texture.
Will it taste like avocado?
Only mildly. The cream cheese, vanilla, and sweetener soften the avocado flavor considerably.
