Lemon Blueberry Cheesecake Crumble

Ingredients:

Crust

1 3/4 cup almond flour
3 tablespoons butter

Crumble Topping

1 3/4 cup almond flour
3 tablespoons butter
1/2 cup Swerve
1 tablespoon water

Cheesecake filling

16oz cream cheese
4 eggs
1/4 cup fresh lemon juice
zest from 1 lemon
3/4 cup Swerve
2 tablespoons heavy cream
10oz fresh blueberries

Instructions:

Heat oven to 350 degrees and grease a 9x13 pan
Melt butter for crust and mix with almond flour - press along 9x13 pan and bake for 10 minutes
Melt butter for topping and add swerve, water, and almond flour and mix to make crumble
Soften cream cheese and mix in eggs, lemon juice, lemon zest, Swerve, and heavy cream
Pour cream cheese mixture over crust
Top with fresh blueberries then sprinkle crumble over
Bake for 35-40 minutes or until center slightly jiggles.

*This whole pan came out to be 74 net carbs. Carb count is subject to change with your own ingredients and/or brands used.

Comments

Zucchini Au Gratin

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Ingredients: 1 1/2 cups shredded mozzarella cheese 1/2 cup shredded cheese (of choice, I used cheddar w/ monterey jack) 3/4 cup almond flour 2 tablespoons cream cheese 2 tablespoon minced garlic 1 teaspoon baking powder salt to taste 1 egg 2 tablespoons butter Fresh parsley Instructions: Melt the mozzarella and cream cheese in the microwave for 90 seconds Add almond flour, 1 tablespoon garlic, parsley (to taste), baking powder, and salt to cheese mixture and microwave for 30 more seconds Add the egg to the mixture to make dough Place dough onto baking sheet with parchment paper and form the breads shape Microwave butter and mix in fresh parsley (to taste) and 1 tablespoon minced garlic and brush over the top of the dough Sprinkle 1/2 cup of shredded cheese on top and bake at 425 degrees for 10-15 minutes *Whole batch came out to be 16 carbs. Carb count is subject to change based on your own ingredients/brands used.

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