A creamy, dreamy, low-carb dessert with layers of buttery crust, velvety cream cheese filling, and sweet blueberry topping — all finished with a cool, fluffy whip.
Crust
¾ cup Carbquik
½ cup pecans, chopped
½ stick butter, melted
Instructions:
Preheat oven to 350°F (175°C).
Mix Carbquik, chopped pecans, and melted butter in a bowl until well combined.
Press the mixture evenly into an 8×8-inch Pyrex or baking dish.
Bake for 20–30 minutes, depending on your oven, until lightly golden.
Remove from oven and let cool completely.
Cream Cheese Layer
8 oz cream cheese, softened
1 cup granulated monk fruit or erythritol sweetener
4 oz sugar-free Cool Whip
Instructions:
In a large bowl, beat the cream cheese with a mixer until smooth and creamy.
Gradually add sweetener and continue mixing until fully incorporated.
Fold in the Cool Whip and blend until light and fluffy.
Spread the mixture gently over the cooled crust using the back of a spoon.
Blueberry Topping
1 large package blueberries, divided
1 tbsp butter
1 cup sweetener
1½ tsp xanthan gum
Water, just enough to lightly cover the berries
Instructions:
In a saucepan, combine half of the blueberries, butter, and a light splash of water.
Add sweetener and cook over medium heat, stirring occasionally until the mixture starts to break down.
Gradually sprinkle in the xanthan gum while whisking continuously (avoid dumping it all in one spot). Continue whisking until thickened.
Reduce heat to low and add the remaining blueberries. Simmer for about 5 minutes.
Set aside to cool completely before spreading over the cream cheese layer.
Finishing Touch
Sugar-free Cool Whip (for topping)
Chopped pecans (for garnish)
Spread a generous layer of Cool Whip over the blueberry topping and sprinkle with chopped pecans.
Cover and refrigerate overnight to let the flavors set beautifully.
enjoy