Ingredients

The following ingredients have 8 Servings
  • 1 1/2 cups almond flour (sifted)
  • 3 tablespoons low carb sugar substitute (I used Swerve)
  • 1/4 teaspoon salt
  • 1/4 cup butter (melted)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 4 eggs (beaten)
  • 1 teaspoon vanilla extract
  • 15 ounces ricotta cheese
  • 1 tablespoon coconut flour
  • 3/4 cup Swerve (add more if desired; up to 1 cup)
  • 2 tablespoons low carb sugar substitute (or 24 drops liquid stevia to help round out sweetness)

Instruction

  • In deep dish pie plate, mix together almond flour, 3 tablespoons equivalent sugar substitute and 1/4 teaspoon salt.
  • Pour in butter, 1 egg and 1 teaspoon vanilla.
  • Mix until dough forms.
  • Press into pie plate. Bake at 350 degrees F for 10 minutes.
  • Set on rack to cool slightly.
  • In a large bowl mix 4 beaten eggs, 1 teaspoon vanilla, ricotta cheese, coconut flour, 1 cup equivalent sugar substitute and 2 tablespoons other sweetener.
  • Beat until smooth.
  • Pour into crust and bake at 350 degrees F for 45 minutes or until lightly browned and firm.