1-1/3 cup almond flour
2 tablespoon powdered monkfruit
2 teaspoon cinnamon
1/2 teaspoon nutmeg
3 tablespoon melted butter
4 cups heavy whipping cream
1/3 cup powdered monkfruit
1/2 tablespoon gelatin (I use this brand HERE)
12 oz softened cream cheese
1 tablespoon vanilla extract
8" springform pan
Garnish (if desired)
Melted sugar free chocolate Strawberries
Coat your springform round dish lightly with cooking spray.
In a medium bowl, mix the crust ingredients together. Press in the bottom and up the sides of the springform pan.
Allow to sit in the refrigerator for an hour to "firm up"
In the meantime, prepare your filling.
Whip the heavy whipping cream until stiff peaks are formed, and set aside.
Mix the softened cream cheese, powdered monkfruit, gelatin, and vanilla extract until throughly combined. Add the heavy whipped cream to this mixture, being careful to "fold" it in so it doesn't go too flat.
Pour the contents into the crust lined springform pan, and refrigerate at least four hours or overnight for best results (cover the top with saran wrap to prevent a "skin" from forming)
Drizzle melted sugar free chocolate and top with strawberries if desired
Yields 8 slices