Instructions

For the crust:

1. Preheat the oven to 350 degrees F.
2. In a small bowl, combine almond flour, Swerve brown, salt, and vanilla and mix well to combine.
3. Pour in the melted butter and stir to coat.
4. Turn the crust mixture out into a 9″ pie plate and press into the bottom and up the sides evenly.
5. Bake for 12 minutes, or until it’s beginning to look golden, at 350 degrees F.
6. Remove from oven and set aside to cool completely.

For the filling:

1. When the crust is completely cool, whip the heavy cream with liquid stevia in a mixing bowl.
2. As it’s whipping, slowly sprinkle in the gelatin and continue whipping until stiff peaks.
3. Set aside.
4. In a large mixing bowl, cream the cream cheese on medium speed until it looks light and fluffy.
5. While continuing to beat on medium, gradually add in vanilla, sweetener, lemon peel, and lemon juice, beating between each addition.
6. Add the sour cream to the mixture and continue to beat on medium speed until combined and fluffy.
7. Remove from the mixer, then fold in the whipped cream mixture until it’s fully incorporated.
8. Fill the cooled pie crust, then decorate with the berries on top, as desired.
9. Refrigerate four hours, or until well chilled.
10. Slice into ten servings and enjoy!