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:

  1. Preheat your oven to 350°F (175°C).
  2. 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.
  3. Press the crust mixture firmly into the bottom of a 9-inch pie dish, covering the base and slightly up the sides.
  4. 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.
  5. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  6. 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.
  7. Pour the filling mixture onto the cooled crust and spread it evenly.
  8. Refrigerate the cheesecake cream pie for at least 3-4 hours or until it sets and firms up.
  9. 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!