Servings: Makes 8 slices

Crust: subheading: Crust:
2 cups blanched almond flour 2 cups blanched almond flour
2 tablespoons granulated sugar substitute 2 tablespoons granulated sugar substitute
1/4 teaspoon baking soda ¼ teaspoon baking soda
1/4 teaspoon kosher salt ¼ teaspoon kosher salt
3 tablespoons melted butter 3 tablespoons melted butter
1 egg 1 egg
1/4 teaspoon vanilla ¼ teaspoon vanilla
Filling: subheading: Filling:
0.3 oz package sugar free lemon jello (any flavor will do really) 0.3 oz package sugar free lemon jello (any flavor will do really)
16 oz. container cottage cheese (full fat) 16 oz. container cottage cheese (full fat)
1 tablespoon sugar substitute (optional) 1 tablespoon sugar substitute (optional)

Crust: subheading: Crust:
Grease a 9-inch pie dish very well, and preheat the oven to 350 degrees F.
Place the flour, sugar, baking soda and salt in a medium bowl and mix.
Add the melted butter, the egg, and vanilla.  Stir until the mixture forms a ball.
Press the dough evenly into a 9-inch pie dish, working the dough all the way up the sides. (For added ease, I like to press the dough ball into a flat disc first.)
With a fork, prick the crust several times over the bottom and sides, and then bake for 8 to 12 minutes. If you are baking again with a filling, bake the crust until the bottom is just dry.  If you are adding a filling that does not require further baking, bake until the crust is lightly golden around the edges.
Filling: subheading: Filling:
Prepare the jello as directed, except use HALF of the water it calls for. So ½ cup boiling water, mix in the jello, then add ½ cup cold water. Mix in the cottage cheese and sugar substitute. Blend until smooth (I used a stick blender).
Pour the filling into the prepared pie crust and chill until firm. Serve with whipped cream.