1 cup almond flour
2.5 tbsp butter (melted)
1 tsp sweetener (I used 3 packets because it was all I had on hand) You can use whatever sweetener your prefer.
**Tip– I used small glazed stoneware bowls and to avoid cracking the glaze, go ahead and pat the crust into the bowls and put them in the oven and then turn it on to 350 and let the bowls preheat with the oven**
1 sugar free jello pudding packet; cheesecake flavor
1 cup milk
1/5 cup heavy whipping cream
*Mix together all ingredients until the pudding sets; pop into the fridge to thicken while the crust bakes.
*After the crust has cooled you can fill them with the pudding mixture!
**Sorry about the use of the milk, for my keto friends. I knew it wouldn’t set properly using just the cream. I am though going to experiment with a cream and water mixture next time, so we shall see how that turns out!**
Per one pie: 24.5g carb, 9g sugar, 14g dietary fiber