Servings: 16
Calories per serving: 227
Fat: 13g | Total Carbs: 13.8g | Net Carbs: 11.3g | Protein: 4.3g
Crust
Ingredients:
2 cups almond flour
½ cup coconut flour
¼ cup Swerve
½ cup melted ghee
½ tsp vanilla extract
¼ tsp salt
1 large egg
½ tsp xanthan gum
Directions:
Preheat oven to 350°F (175°C).
Combine all crust ingredients in a bowl and mix until crumbly.
Line a baking sheet with parchment paper, spread the mixture evenly, and press down firmly with your fingers.
Bake for about 15 minutes, until lightly golden.
Remove from oven and allow to cool completely.
Icing
Ingredients:
8 oz dairy-free cream cheese (or regular)
8 oz coconut whipped cream (or regular)
1¼ cups powdered Swerve
½ tsp vanilla extract
Directions:
In a large mixing bowl, combine all icing ingredients.
Whip with an electric mixer until smooth and fluffy.
Topping
Ingredients:
3½ cups diced strawberries
2 tbsp Swerve
Directions:
Toss strawberries with Swerve until evenly coated.
Assemble
Spread the icing evenly over the cooled crust.
Top with the sweetened strawberries.
Slice and serve immediately, or freeze for at least 3 hours for a firmer texture.
Store leftovers in the freezer for up to 4 months.
enjoy