Ingredients:
1 cup almond flour
4 Tbsp unsalted butter
8 oz softened cream cheese
¾ cup heavy whipping cream
½ cup powdered erythritol (I used Splenda)
½ cup fresh blueberries (strawberries work great too!)
Instructions:
Melt the butter and mix it with the almond flour until combined.
Press the mixture evenly into the bottom of a pie plate to form the crust.
In a blender, puree the blueberries (or strawberries).
In a mixing bowl, whip together the heavy cream, cream cheese, sweetener, and berry puree until thick and smooth.
Spread the cheesecake filling over the crust and smooth the top.
Refrigerate for at least 1 hour to set.
Creamy, fruity, and totally keto-friendly — enjoy!