1 cup pecan meal
1 cup almond flour
¼ teaspoon clear stevia mixed into 1 stick melted butter, unsalted
Mix well and pat into either a 9X13 pan or a 10X14 pan. Bake 10-15 minutes at 350. Cool on cooling rack.
2 cups heavy cream whipped with 1/3 cup Monk Sweet Plus OR Birch Xylitol or non GMO Erythritol. Whip until thick. Set aside.
2 – 8 ounce cream cheese, softened to room temp. Whip in mixer until smooth.
Mix ¾ teaspoon clear stevia and 16 drops of Young Living Essential Oils Vitality Lime Oil into 1/3 cup fresh lime juice.
With mixer on very low, so it doesn’t slosh out, slowly add the Lime juice, stevia and Lime Oil into the beaten cream cheese.
When it is well mixed, fold the whipped cream into the cream cheese mix.
Spread over the cooled crust. Cover and freeze overnight.
Let it thaw at 10-15 minutes depending on the temp where thawing and then, cut into squares. This is a very rich dessert. It is naturally sweetened, is sugar free and grain free. Some in our family like this frozen, some thawed out and soft like pudding. Either way, it is delicious.
Photo of finished pie at the top and of the crust at the bottom.