Ingredients: Crust:
- 1 1/2 cups almond flour
- 1/4 cup unsweetened shredded coconut
- 1/4 cup melted butter
- 1 tablespoon powdered erythritol (or any low-carb sweetener of your choice)
- 1/2 teaspoon vanilla extract
Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered erythritol (or any low-carb sweetener of your choice)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Topping:
- Fresh berries (strawberries, blueberries, raspberries) for garnish
Instructions:
- Preheat your oven to 350°F (175°C).
- In a medium-sized bowl, combine the almond flour, shredded coconut, melted butter, powdered erythritol, and vanilla extract to make the crust. Mix until it forms a crumbly texture.
- Press the crust mixture firmly into the bottom of a 9-inch pie dish, covering the base and slightly up the sides.
- Bake the crust in the preheated oven for 10-12 minutes or until it turns golden brown. Remove from the oven and let it cool completely.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the heavy cream, powdered erythritol, vanilla extract, and lemon juice to the cream cheese. Continue to beat until all ingredients are well combined and the filling is smooth.
- Pour the filling mixture onto the cooled crust and spread it evenly.
- Refrigerate the cheesecake cream pie for at least 3-4 hours or until it sets and firms up.
- Before serving, garnish the pie with fresh berries.
Nutrition Information (per serving, based on 8 servings):
Please note that the nutritional values are approximate and can vary based on specific ingredients used and serving sizes.
- Calories: ~390 kcal
- Total Carbohydrates: ~8g
- Dietary Fiber: ~3g
- Net Carbs: ~5g
- Fat: ~37g
- Protein: ~7g
Enjoy your delicious low-carb cheesecake cream pie without the guilt of consuming excess carbs!