From: Jenn@eatcakefordinner
Strawberry Layer:
1 (6 oz.) box sugar-free Strawberry Jello
2 cups boiling water
2 cups ice cold water
Whipped Cream Cheese Layer:
8 oz. cream cheese, softened
3/4 cup granulated Swerve (or similar sweetener), divided
2 tsp. vanilla extract, divided
2 c. heavy whipping cream
Pecan Topping:
2 c. pecans, chopped
1/2 c. almond flour
1/3 c. granulated Swerve (or similar sweetener)
4 Tbl. unsalted butter, melted
1 tsp. kosher salt
Place 12 (9 oz.) plastic cups on a sheet tray (make sure the sheet tray will fit in your fridge); set aside. For the Strawberry Layer: Add the boiling water to a med-large measuring bowl with a pour spout. Add the jello powder and whisk until the jello is dissolved. Stir in the cold water. Allow to sit until lukewarm. Then, pour evenly into the 12 cups. Carefully place the cups in the refrigerator and allow to set up.
For the Whipped Cream Cheese Layer: In a medium bowl, beat cream cheese, 1/2 cup of the Swerve and 1 teaspoon of vanilla extract until smooth and creamy; set aside. In the bowl of a stand mixer, add the whipping cream and whip until frothy, then add 1 teaspoon of vanilla extract and gradually add the remaining 1/4 cup of Swerve. Turn up the speed and beat until thick and fluffy. Add the cream cheese mixture to the whipped cream and mix until combined, making sure to scrape the bowl once or twice. Spoon evenly into cups over set up jello layer. Refrigerate.
For the Pecan Topping: Preheat oven to 350 degrees. In a medium bowl, combine the chopped pecans, almond flour, Swerve and kosher salt. Add the melted butter and toss together with a fork until everything is coated in butter. Pour into a lightly greased 8x8 glass baking dish and press down evenly. Bake for 10-11 minutes or until toasted. Remove from oven and allow to cool completely. Once cool, break into chunks and cover each cup with topping. It might seem like a lot of crunchy topping, but it's perfect. Serve right away or cover each cup with plastic wrap and refrigerate until ready to serve. These stay fresh up to a week.