Ingredients
Crust
1 ½ cups almond flour
3 tbsp melted butter
2 tbsp powdered erythritol (or your favorite keto sweetener)
½ tsp vanilla extract
Filling
8 oz (225 g) cream cheese, softened
1 cup heavy whipping cream
⅓ cup powdered erythritol
½ tsp vanilla extract
½ cup sugar-free white chocolate chips (melted and cooled slightly)
Optional: a few extra white chocolate chips for garnish
Instructions
Make the crust:
Preheat oven to 350°F (175°C).
Mix almond flour, melted butter, sweetener, and vanilla until crumbly but moist.
Press evenly into the bottom of a pie pan.
Bake for 8–10 minutes or until golden.
Let cool completely before adding filling.
Prepare the filling:
In a large bowl, beat the softened cream cheese with a hand mixer until smooth.
Add powdered sweetener and vanilla; beat until fluffy.
In another bowl, whip the heavy cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture gently.
Stir in the melted sugar-free white chocolate until smooth and creamy.
Assemble the pie:
Spread the mixture evenly over the cooled crust.
Garnish with a few white chocolate chips on top.
Chill for at least 4 hours, or overnight for best texture.
Serve:
Slice and enjoy! Creamy, sweet, and keto-friendly.
enjoy