1 cup low carb baking mix
1/2 cup pecans
3 Tablespoons + 2 teaspoons granulated sugar substitute
1/4 teaspoon salt
6 Tablesppon butter, cold and cut into pieces
1 2/3 cups heavy cream, divided
1/4 cup sour cream
3 cups of your favorite fresh berries
Place the baking mix into a food processor.
Add the pecans, 3 tablesppons of sugar substitute and salt. Pulse until the pecans are ground very fine.
Place the butter into the food processor. Pulse until the butter becomes the size of a small pea.
Blend together in a large mixing bowl the 2/3 cup of the heavy cream, the sour cream and the egg.
Pour the mixture into the food processor. Pulse until just mixed together.
Remove the dough from the food processor. Separate the dough into 12 equal size amounts.
Make a 3 inch circle out of each piece of dough.
Place the circles evenly on a cookie sheet.
Cover with plastic wrap and place in the refrigerator for a minimum of 30 minutes.
Heat the oven to 375 degrees.
Remove the dough circles from the refrigerator and bake them for 15 minutes or until the bottoms are a light brown.
Cool the baked cakes on a wire rack.
Place the remaining 2 teaspoons of sugar substitute and the remaining 1 cup of heavy cream into a mixing bowl.
Using an electric mixer beat on medium speed until soft peaks form when the beaters are raised out of the mixture.
Place 1/4 cup of the cream mixture on to each piece of cake just before serving.
Top with the fresh berries and enjoy.
Note: You can make the dough for these little cake a day ahead just be sure to keep them refigerated until you are ready to bake them.