Step 1

Pulse all the crust ingredients together in a food processor until cream cheese has been evenly incorporated into almond flour.

Step 2

Using the back of a tablespoon, press crust mixture into 9 inch pie pan. If dough is too sticky, try using plastic wrap or a small pastry roller.

Step 3

Bake crust at 350F for about 10-12 minutes. Allow to cool on rack.

Step 4

In medium bowl, beat heavy cream with electric mixer until stiff peaks form.

Step 5

In a separate bowl, beat cream cheese and sweetener until light and fluffy. Blend in lime juice and zest (if using).

Step 6

Fold in the whipped cream until well incorporated.

Step 7

Spread cream cheese mixture into crust. Refrigerate at least five hours or overnight. Keep refrigerated.