No Bake Cheese cake!

 

Crust:

• 1 cup almond flour
• 3 tbsp sweetener (I use Swerve)
• 7 tbsp butter (softened)
• 1/2 tsp Himalayan pink salt

Filling:

• 2 & 1/4 Cup heavy whipping cream
• 1/2 Cup sweetener (swerve)
• 16oz cream cheese (2 bars)
• 1 tsp vanilla extract
• 1/2 tsp lemon extract (optional)

Crust:

• Mix almond flour, sweetener, butter and salt with mixer. It will be crumbly, that’s ok! Put into a 9” pie pan and press crust evenly. Place in fridge for 1hr.

Filling:

• Mix together until creamy. Spread filling on to crust and spread evenly. Keep in fridge for 4hours.

Top with berries and whipped cream if desired

Fat 42g
Carbs 7g
Fiber 2g
Net Carbs 5g
Protein 9g