QUICK & DELICIOUS
01
Add melted butter and vanilla extract to a large bowl & stir to combine.
02
Add the almond flour & granulated sweetener. Stir this mixture well until it becomes crumbly.
03
Transfer mixture to a lined springform pan. Chill it in the refrigerator while you make the filling.
04
Add the softened cream cheese to a large bowl & mix with a hand mixer until smooth.
05
Add the powdered sweetener, vanilla, lemon juice & sour cream.
06
Continue mixing until smooth.
07
In a separate cold bowl, whip the heavy cream as directed. Gently fold the whipped cream into the cream cheese mixture.
08
Remove keto crust from the fridge & pour the filling mixture into it. Transfer to the fridge & chill for 4-5 hours or overnight.
09
Top with berries & keto whipped cream!