Cream Cheese Berry Almond Flakes Recipe

Soften and combine

Remove low-fat cream cheese from the refrigerator and let it sit at room temperature for 15–20 minutes to soften slightly for easier mixing.

In a medium mixing bowl, add the softened cream cheese and Greek yogurt. Using a hand mixer or stand mixer on low, blend until smooth and lump-free, about 1–2 minutes.

Add the powdered erythritol, vanilla extract, and lemon zest. Mix on medium speed until fully incorporated and silky, about 30–45 seconds. Taste and adjust sweetness if desired. Transfer the mixture to a bowl, cover, and refrigerate while preparing the jam so it firms slightly (about 15–20 minutes).

Place the blueberries and 1 tablespoon water in a small saucepan over medium heat. Cook, stirring occasionally, until the blueberries begin to break down and release their juices, about 5–7 minutes.

Smash the berries with a fork or potato masher to your desired chunkiness. Stir in the powdered erythritol and lemon juice. Continue to simmer for 2–3 minutes so the sweetener dissolves and flavors meld.

Remove the pan from heat and stir in the chia seeds. Let the mixture sit for 10–15 minutes off heat; the chia will absorb liquid and thicken the jam. If the jam becomes too thick, stir in a teaspoon of water at a time until you reach desired spreadable consistency. Taste and adjust sweetness or lemon as needed.

Transfer jam to a bowl and cool to room temperature, then chill in the refrigerator if assembling later.

Toast almond flakes: Preheat a small skillet over medium heat. Add the almond flakes in a single layer and toast, stirring frequently, until they are fragrant and lightly golden, 2–4 minutes. Watch carefully to avoid burning. Remove from heat and let cool.

Layer or portion: For individual servings, spoon about 3 tablespoons of the cream cheese mixture into serving glasses or bowls (adjust depending on serving size). For a shared dish, spread the cream cheese in an 8-inch serving dish to a roughly even layer about 1/2–3/4 inch thick.

Top the cream cheese layer with 1–2 tablespoons of the sugar-free blueberry jam per serving (or spread evenly across the shared dish). You can swirl gently into the cream layer for a marbled effect or keep as a separate topper.

Sprinkle toasted almond flakes generously over the top (about 1–2 tablespoons per serving). Add a few fresh blueberries and a mint leaf for color and freshness if desired.

Chill for at least 15 minutes before serving to allow flavors to meld and textures to set. Serve chilled. Leftovers can be stored covered in the refrigerator for up to 3 days; stir the jam lightly before using if it separates.