Crust Ingredients:

2 Cs. Almond Flour
½ C. Swerve Granular
½ t. Salt
½ C. Butter Melted.

Easy Directions: Combine all the ingredients. Place firmly in heavily greased or sprayed pie pan. Prick the top with a fork. Bake for 15 minutes at 325. Let cool.

Filling Ingredients:

1 C. Swerve Brown
1 ½ C. Heavy Whipping Cream
8 ounces Cream Cheese
2 Large Eggs & 1 Egg Yolk
¼ C. Flour (You can use almond or coconut flour)
4 Ts Cinnamon
3 ts. Vanilla
1 t. Salt
1 t. Nutmeg

Easy Directions:

In mixing bowl, beat cream cheese and Swerve together until creamed and light. Beat in the eggs. Add in cream, flour, cinnamon, vanilla, salt and nutmeg. Mix until smooth and silky. Pour on top of crust prepared pie pan. Bake at 350 for 40-45 minutes. Let cool and place in refrigerator. I let our pie rest in fridge overnight. I also topped our slices with homemade whipping cream. I used my electric mixer and whipped together heavy whipping cream (approximately 1 C.), vanilla (1 T.) and Swerve Confectioners (1/2 C).

 

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