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Ingredients
  • subheading: CRUST INGREDIENTS:
  • 1 cup almond flour, finely ground
  • ¼ cup coconut flour
  • 3 ounces coconut oil
  • ¼ cup Swerve, granular
  • ½ tsp salt
  • subheading: CUSTARD INGREDIENTS:
  • 5 cups fresh rhubarb, diced
  • 4 large eggs
  • 1-½ cups Swerve, granular
  • ½ cup heavy cream
  • ½ cup almond milk, unsweetened
  • 1 tsp Xanthan Gum
  • 1 tsp vanilla extract
  • subheading: CREAM TOPPING INGREDIENTS:
  • 8 oz cream cheese, softened
  • 2 cups sugar free cool whip, thawed
  • ½ tsp vanilla extract
  • ½ cup Swerve
Steps
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