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Ingredients
CRUST
2c.finely ground blanched almond flour
3tbsp.sweetener blend
6tbsp.butter, melted
1½tsp.vanilla extract
FILLING
38 oz.packages cream cheese, softened
½c.powdered sweetener blend
1½tsp.vanilla extract
1recipe sugar-free lemon curd
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Instructions
Line the bottom of a non-stick springform pan with parchment paper.
In a medium mixing bowl, mix together almond flour, 3 tablespoons sweetener blend, melted butter and 1½ teaspoons vanilla extract until well combined. It should be moist enough to press together, but still slightly crumbly.
Press mixture into bottom of prepared springform pan to form crust. Chill in the refrigerator while preparing the filling.
Beat together cream cheese, powdered sweetener and vanilla extract until fluffy; add ¾ cup lemon curd and beat until smooth. Be sure to taste the mixture to make sure it is sweet enough or lemony enough for you! If not, add more lemon curd and/or sweetener to taste.
Spoon filling into pan over the crust, then smooth with a spatula to make sure the pan is evenly filled, then spread with remaining lemon curd. Chill in the refrigerator until set—at least 2 hours or overnight.