Optional - extra strawberries & lime zest for garnishing
Instructions
In a medium sized bowl mix together melted butter and almond flour with a fork.
Divide almond flour mixture into 10 small serving ramekins.
Wash strawberries and trim tops off, using a blender or mini food chopper puree the strawberries.
With a high speed mixer and whisk attachment, whip the heavy whipping cream, cream cheese, powdered erythritol, strawberries, and lime zest together on low speed until blended.
Increase the mixer speed to high and mix until the mixture has thickened. Do not add the mixture to the ramekins unless it has thickened.
Spoon the filling evenely on top of the crust and chill at least 1 hour in the refrigerator.
Add extra strawberries, lime zest, and lime juice for garnish if desired.