2/3 cup almond flour
3 tablespoon low carb sugar substitute
3/4 teaspoon cinnamon
1/2 cup butter melted
1/2 cup low carb sugar substitute
600g of cream cheese, or 3 Tesco brand boxes
1 teaspoon vanilla extract
3 tablespoons lemon juice
In a 9-inch pie pan or springform pan, mix together almond flour, sweetener, and cinnamon. Stir in melted butter and press crust mixture evenly into pan. Refrigerate for at least one hour before filling.
In a large mixing bowl, beat together the cream cheese, sweetener, lemon juice and vanilla extract until well combined and creamy. Place filling mixture in the refrigerator to thicken, stirring every 10-15 minutes, until it’s spreadable. (30-45 minutes) Spread filling into prepared crust. Store in the refrigerator and serve chilled.