I had a few strawberries to use up and felt like something sweet!

Nut base:

• 3 oz softened butter
• 1 heaped cup nut flour
• 1 tbsp vanilla paste

Filling:

• 2 room temp packs Philly softened cream cheese
• 6 large chopped hulled strawberries
• 1 tsp stevia concentrate
• 1/2 tsp lemon essence and zest if you have
• 4 room temp eggs

Make nut base by beating together butter and 1/4 cups of nut flour at a time, add vanilla paste and beat. Press into buttered pie dish.

Filling:

Beat the cream cheese until light and fluffy. My trick is to pop it into the oven in my stainless steel mixing dish to warm and soften while I’m heating up the oven making the crust.

Chop in the strawberries and beat into the cream cheese. As you work further with the filling it will crush the berries up as necessary – trust me on this!

Add the stevia or you could add fine keto sugar (or normal sugar, about 3/4 cup ) to taste. I prefer things not too sweet, so I usually taste my filling and stop when it’s sweet enough.

Add the lemon zest and essence, or 2 tbl fresh lemons if you are lucky enough to have a tree in your garden 😉 and beat until blended.

Add eggs one at a time, beating well each time.

Pour filling over crust base, and place in pan of water, but this is optional.

Bake at 350 F for 1 hour.

Serve with whipped sweetened whiskey cream and flaked toasted almonds.