Low carb Blueberry Cheesecake Pie

By á-2101

Ingredients

• Crust:
• 1-1/2 C almond flour
• 1/4 cup powdered Swerve Sweetener (can use granulated but your crust will be gritty)
• 1/4 cup butter, melted
• Filling:
• 12 ounces cream cheese, softened
• 2 T sour cream or greek yogurt, room temp
• 2 T freshly squeezed lemon juice
• 1 t lemon zest
• 3/4 cup powdered Swerve Sweetener
• 1/2 cup plus 2 T heavy whipping cream, divided
• 1 T grassfed gelatin (or 1 envelope Knox gelatin)
• Topping:
• 1 recipe wild blueberry syrup (recipe with chia seed blender pancakes)

Details

Servings 10

Preparation

Step 1

Crust:
1. In a medium bowl, whisk together almond flour and powdered Sweetener. Stir in butter until well combined and clumps form.
2. Press firmly into the bottom and up the sides of a 9-in. pie pan. Refrigerate until needed.

Filling:
3. In a large bowl, beat cream cheese, sour cream or yogurt, lemon juice and lemon zest together until smooth. Beat in sweetener until well combined.
4. In a small bowl, whisk together 2 T heavy cream and the gelatin. Stir into cream cheese mixture until combined.
5. In another large bowl, beat cream until it holds stiff peaks. Gently fold whipped cream into cream cheese mixture until well combined.
6. Spread filling in prepared crust, cover with plastic and refrigerate 2-3 hours, until set. Pour topping over chilled cheesecake and serve.