Triple Berry Pie

Triple Berry Cheesecake

Graham Cracker Pie Crust

Ingredients

For the keto 'graham cracker' crust

• 1 1/3 cup almond flour
• 1/3/-1/2 cup powdered Swerve
• 1 tablespoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1 stick unsalted grass-fed butter
• Optional:  1/2 cup finely chopped walnuts.  

Instructions

1. Preheat oven to 350°.  
2.  Prepare the spring form pan:  I use a 9 inch spring form pan.  To prep, I cut parchment paper and inch wider than the bottom circle of the pan.  Place the paper on the bottom.  Next, install the pan around the parchment paper, leaving the 1 inch edge sticking out from the bottom of the pan.  Using a coconut oil spray, I grease the entire pan and the parchment paper.  
3. In a dry skillet, lightly toast almond flour over medium heat, stirring constantly until fully golden and fragrant (6-8 minutes). Make sure you're stiring it frequently to ensure it's evenly golden! This is very important taste-wise, so don't skip!
4. Transfer toasted almond flour to a small bowl. 
1. Mix in sweetener, cinnamon and salt. 
2. Add in butter, mix until thoroughly combined. 
3. Fold in chopped walnuts.
5. Press in to the spring form pan.
6. Bake at 350° for 12 minutes.  Prepare filling while it is cooking.  Remove from oven and allow to cool.

Triple berry filling instructions:

Ingredients: 

• 2  packages (8oz) + 2 tablespoons cream cheese room temperature
• 1/2 cup full fat Greek yogurt
• 1 1/2 cups granulated Swerve
• 2 tablespoon almond flour blanched almond flour
• 1 teaspoon vanilla extract
• 3 large eggs room temperature
• 1 cup blueberries

• Preheat the oven to 320°. 
• Using a stand mixer, very lightly beat your softened cream cheese until smooth. Do not overbeat, otherwise the cheesecake will crack. Add the flour, vanilla extract, sour cream, and sugar and until just combined. Add the eggs one at a time, and stop beating once smooth. Once smooth, fold through the blueberries using a rubber spatula. 
• Transfer the cheesecake filling into the pie crust and bake for 1 hour and 10 minutes, or until the tops are set and the filling slightly jiggles when touched.
• Allow the cheesecake to cool completely, before adding blueberry sauce.
• refrigerating (2 hours, but overnight is best!)
• Once the cheesecake is chilled cover with the blueberry topping all over the top and refrigerate for a further 2 hours to firm up.

For the blueberry topping:

Ingredients

• 2 cup Blueberries fresh or frozen
• 1/4 cup granular Swerve
• 2 tbsp Lemon Juice
• 1/2 tsp Xanthan Gum

Instructions

• Add all of the ingredients for the blueberry compote topping to a saucepan
• Cook on medium heat until it thickens (~10 minutes)
• Spread on top of cooled cheesecake.  Place in refrigerator 2 hours (overnight even better!)

Whipped Cream topping

Ingredients

• 1 cup heavy whipping cream
• 1/4 cup powdered Swerve
• 1 tsp Vanilla Extract

Instructions

• Add all of the ingredients into stand mixer.
• Beat on high speed until really fluffy.
• Spread atop blueberry topping right before serving.

Nutrition Facts
Serving size: 1 slice
Servings Per Recipe: 12
Calories: 254
% Daily Value *
Total Fat: 18.7g	24%
Saturated Fat: 8.2g	41%
Cholesterol: 34mg	11%
Sodium: 1003mg	44%
Total Carbohydrate: 23.1g	12%
Dietary Fiber: 5.9g	21%
Total Sugars: 13.6g
Protein: 7.6g
Vitamin D: 9mcg	45%
Calcium: 101mg	8%
Iron: 1mg	5%
Potassium: 132mg	3%