Keto Blueberry Cheesecake Pops - Splenda®

Ingredients

• For the blueberry layer:
• ¾ cup frozen wild blueberries
• 2 tablespoons Splenda® Keto Sweetener
• ¼ cup water
• For the cheesecake layer:
• ⅓ cup Splenda® Keto Sweetener
• 1 cup unsweetened coconut milk
• 7 ounces cream cheese
• 1 teaspoon vanilla
• ¼ teaspoon xanthan gum
• For the crust:
• ¼ cup blanched, superfine almond flour
• 1 ½ tablespoons coconut oil, melted
• ¼ teaspoon almond extract