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1tsp Vanilla Extract
1/3 Cup Butter (melted)
3 tbs Granulated Swerve (erythritol)
2 Cups Almond Flour
16 oz. Cream Cheese (room temperature)
1 tsp Vanilla Extract
1 Cup Confectioners Swerve
1/2 Cup Sour Cream
3/4 Cup Heavy Cream
Pre-heat oven to 350 degrees.
Stir melted butter, almond flour, 3 tablespoons of Swerve and 1 tsp of vanilla together.
Press dough into the bottom of 9-inch pie pan.
Bake at 350 for 10-15 minutes until golden brown.
With a hand mixer mix the cream cheese, 1 cup of Swerve, and 1 tsp of vanilla together until creamy and fluffy.
Blend in the sour cream and heavy cream until it has a pudding-like texture.
Pour on top of the crust, and smooth out the top of the cheesecake.
Chill in refrigerator for one hour and serve
Sorry if the format of this is wrong!!
Looking forward to hopefully trying this soon. Thanks for sharing!!
Dear wifey made this for me. The ~~crust~~ filling is a bit runny so maybe I’ll try to figure a way to firm it up. It tastes amazing though.
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