|“Happy Mother’s Day”|
4 Net Carbs per Serving
Pecan Shortbread Crust:
- 1-1/2 cups almond flour (I used Honeyville)
- 1 cup pecan meal (finely ground/chopped pecans)
- 6 tbsp salted butter, softened (or add 1/8-1/4 tsp of salt to unsalted butter)
- Up to 1/4th tsp Stevia Select Stevia (to taste)
Cream Cheese Filling (the Delight part):
- 8 oz cream cheese, room temperature
- 1.5 cups heavy whipping cream, chilled
- 1/4-1/2 tsp Stevia Select Stevia (to taste)
- 1/2 tsp pure vanilla extract
- 1 pint strawberries, stems removed and cut in half
- 1/2 tbsp Balsamic vinegar
- ¼-1/2 tsp Stevia Select Stevia or sweetener of choice (to taste)
- 1 tsp arrowroot powder
Pre-heat oven to 400 degrees F. Mix ingredients well and press into bottom of 9 inch pie plate or dish. Bake for 15-17 minutes or until edges are brown. Be careful not to burn. Allow to cool completely.
Cream Cheese Filling
In large bowl, blend cream cheese until smooth. Add heavy whipping cream, stevia and vanilla and blend well with hand mixer until thick and smooth. This won't take long. Refrigerate until ready to use.
Place strawberries and balsamic vinegar into a small pot. Cover with lid and cook on low for 10 minutes. Use immersion blender and blend until strawberries have broken down. Put back on heat and add arrowroot and Stevia. Stir and taste for sweetness. Cook for 1 more minute. Refrigerate for at least 1 hour until completely chilled.
Pour cream cheese mixture on top of cooled shortbread crust. Then line perimeter with sliced strawberries and pour glaze into center. Refrigerate for at least 1 hour before serving.
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