Ingredients
Scale
Crumb Layer
- 1/3 cup ground almonds
- 1/3 cup ground pecans (get it here)
- 1 tablespoon powdered erythritol (I use this brand)
- 1 vanilla bean pod, scraped or 1/2 teaspoon pure vanilla extract
- Pinch of sea salt
- 1 tablespoon butter or coconut oil, melted
Filling
- 1 large avocado, peeled and pitted
- 3/4 cup mascarpone cheese
- 1/4 cup heavy whipping cream
- 1/4 cup powdered erythritol
- 1 tablespoon butter or coconut oil, melted
- Zest of 1 lime
- Juice of 2 limes
Instructions
Crumb Layer
- Combine the almonds, pecans, erythritol, vanilla, salt, and butter together in a large mixing bow. Mix until all ingredients are well incorporated.
Filling
- In a separate mixing bowl, combine the avocado, mascarpone, heavy cream, powdered erythritol, butter, lime zest, and lime juice. Using a hand mixer, beat the ingredients until the mixture is smooth and has no visible clumps.
- Divide the crumb mixture evenly between 4 jars. Spoon the key lime mixture on top of the crumb layer, dividing it evenly among the 4 jars. Top with any remaining crumbs.
- Refrigerate for 30 minutes to 1 hour before serving.
Notes
NET CARBS PER SERVING: 5.3g
- Prep Time: 15 minutes
Nutrition
- Fat: 46g
- Carbohydrates: 10.5g
- Fiber: 5.2g
- Protein: 6.6g