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Ingredients
  • subheading: SCALE 1X 2X 3X:
  • subheading: Shortbread Cookie Crust:
  • 1 ¼ (140g) Blanched Almond Flour (toast it in a pan to make the crust look how it does in the photos)
  • ¼ Cup (40g) Confectioners Swerve
  • ¼ Cup (56g) Melted Butter
  • 1 Teaspoon PURE Vanilla Extract
  • 1 Large Egg
  • Pinch of Salt
  • subheading: Cheesecake Filling:
  • 24 oz (681g) Full-Fat Cream Cheese
  • Just less than 1 Cup (125g) Confectioners Swerve
  • 2 Eggs
  • ¼ Lemon - Lemon Juice
  • 1 Teaspoon Vanilla Extract
  • subheading: The optional fruit topping:
  • 2 Cups ( 300g) Fresh Mixed Fruit (strawberries, blackberries, raspberries, blueberries)
  •  
  • 4 Tbsp. Chia Seeds
  • subheading: And for the optional whipped cream:
  • Just Under ½ Cup ( 100g) Cream Cheese
  •  
  • Just Under ¼ Cup ( 50g) Heavy Whipping Cream
Steps
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