Maple Cinnamon Cheesecake Trifle ( @my_keto_journal )
20g Unseasoned Pork Rind Crumbs
1/3 tsp cinnamon
2 tsp powdered sweetener
Maple cheesecake filling:
2oz slightly softened cream cheese
1TBSP sour cream
2-3 tsp powdered sweetener
1/4 tsp maple extract
1/8 tsp cinnamon
Crust - blend everything together with a spoon, then give it a whirl in a coffee grinder for 3 seconds. This helps release some of the natural fat in the pork rinds, so you won't need butter. If making multiple servings, you can use a food processor.
Pour crumbs into a bowl, finish mixing with fingertips to release more fat, if needed. Set aside.
Filling - mix all filling ingredients together until smooth. I use a spoon and a little elbow grease for 1 serving. If making multiple servings you can use a hand mixer.
Grab a pretty dish or cup, add 1/2 of the crumbs and spread it out evenly. Then carefully dollop and spread out 1/2 of the cheesecake filling. Repeat both steps. Enjoy immediately or chill for a few hours for a firmer cheesecake filling and softer "crumbs".