Servings: 4

3.5 cups frozen mixed berries 3.5 cups frozen mixed berries
⅛ tsp ginger ⅛ tsp ginger
⅛ tsp cinnamon ⅛ tsp cinnamon
⅛ tsp nutmeg ⅛ tsp nutmeg
⅛ cup powdered erythritol ⅛ cup powdered erythritol
 
¾ cup whip cream, whipped in a bowl ¾ cup whip cream, whipped in a bowl
 
6 oz cream cheese, slightly warmed 6 oz cream cheese, slightly warmed
1 Tbsp finely ground pistachios 1 Tbsp finely ground pistachios
1 tsp vanilla 1 tsp vanilla
⅛ tsp powdered erythritol ⅛ tsp powdered erythritol
 
3/4 cup chopped walnuts ¾ cup chopped walnuts
2 Tbsp finely ground pistachios 2 Tbsp finely ground pistachios
3 Tbsp butter, melted 3 Tbsp butter, melted
⅛ cup powdered erythritol ⅛ cup powdered erythritol
2 Tbsp Almond flour 2 Tbsp Almond flour
 
Extra: 2 Tsp powdered erythritol Extra: 2 Tsp powdered erythritol

1) Bring first five ingredients in a saucepan to a boil. Turn down and simmer until thick (try to get most moisture out). Take off heat, and when cooled add ¾ cup cream (that is whipped in a separate bowl until medium peaks form).
2) In a bowl mix cream cheese and other ingredients together. Set aside.
3) Put oven at 350°. Mix walnuts and ingredients to make crisp. Put on pan and bake for 10 min. Checking to not burn. When starting to golden take out and put extra erythritol on top. Mix.
4) Make desserts by doing berry whip first, add pistachio middle, top with crisp and add a small amount of whip cream with a strawberry on top.