Crust Ingredients:
- 1-1/2 cups almond flour
- 6 Tbsp melted butter
- Pinch of salt
- 2 tsp Monkfruit sweetener
Mix ingredients together and press into an 8×8 baking pan. Bake in a preheated 350 degree oven for 15 minutes. Remove and let cool.
Filling Ingredients:
- 16 oz softened cream cheese
- 1 cup granular Monkfruit sweetener
- 1 Tbsp lemon juice
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 3/4 cup heavy cream
Mix everything except heavy cream with an electric mixer for 3 minutes. Add heavy cream and beat on high for 4 minutes. Spread over crust. Refrigerate for at least six hours. Serve cold.
To make the strawberry topping, I heated 12 oz of frozen strawberries in a sauce pan on the stove with 2 Tablespoons of Monkfruit. Mashed strawberries and let cool.
12 Servings
