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Ingredients
  • subheading: Crust:
  • 1 ½ cups almond flour
  • ¼ cup powdered Swerve Sweetener
  • ¼ cup butter melted
  • subheading: Filling:
  • 12 ounces cream cheese softened
  • 2 tablespoon sour cream or Greek yogurt room temperature
  • 2 tablespoon freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • ¾ cup powdered Swerve Sweetener
  • ½ cup plus 2 tablespoon heavy whipping cream divided
  • 1 tablespoon grassfed gelatin or 1 envelope Knox gelatin
  • subheading: Topping:
  • 1 recipe wild blueberry syrup
  • subheading: Blueberry Syrup:
  • 1 cup frozen wild blueberries
  • ¼ cup water
  • ¼ cup Swerve Sweetener
  • 1 tablespoon lemon juice
  • ¼ teaspoon xanthan
Note: Ingredients may have been altered from the original.
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