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Blackberry Cream Shortbread Dessert, THHM S, Keto, SF, GF

Course Dessert
Cuisine American
Prep Time 30 minutes
Servings 12
Author Glenda Groff


  • Crust:
  • 8 tablespoons butter room temperature
  • 1/3 cup Allouse sweetener or 2 tablespoons THM Gentle Sweet
  • 1/2 cup almond flour
  • 3/4 cup THM Baking Blend
  • 1 teaspoon Vanilla
  • Filling:
  • 4 cups blackberries
  • 1/4 cup THM Gentle Sweet
  • 1/3 cup water
  • 5 teaspoons unflavored gelatin
  • 1 1/2 cups heavy whipping cream
  • Garnish:
  • 1/2 cup heavy whipping cream
  • 1/4 teaspoon vanilla
  • 1 tablespoon Gentle Sweet
  • 1/8 teaspoon xanthan gum
  • additional berries


  1. Crust: oven to 350 degrees F. Combine crust ingredient in a mixer bowl. Mix for 2 minutes. Pat crust into a 10-inch springform pan. Bake for 10 minutes or until lightly browned. Cool completely. Filling: Puree berries until smooth. Add sweetener. Blend well again. Soften unflavored Gelatin in cold water. Allow to set for 5 minutes. Heat gelatin mixture for 30 seconds in the microwave. With blender running, carefully pour the gelatin into the berry mixture. Blend for 1 minute. Whip cream in mixer bowl until it is thickened. Fold berry mixture into whipped cream. Spread berry mixture over cooled crust. Refrigerate until set. Whipped Cream: Whip cream, vanilla, Gentle Sweet, and xanthan gum together until thickened. Pipe on top of gelatin mixture. Serves 12.