Step 1

Finely chop pecans.

Step 2

Place chopped pecans and almond flour in a skillet. Heat over medium heat stirring frequently until golden brown. This takes about 10 minutes for the flour and nuts to be toasted and golden.

Step 3

*note - in the process pictures I have included a photo of the pan before and after for reference.

Step 4

Mix toasted flour, powdered Swerve, and melted butter in a medium size bowl. Stir until evenly mixed.

Step 5

Press the mixture into the bottom and up the sides of a pie pan. Place in the refrigerator while you make the filling.

Step 6

Whip cream cheese with an electric mixer until smooth.

Step 7

Add in powdered Swerve and whip until smooth.

Step 8

Add in heavy cream and continue whipping on medium/high until light and fluffy and soft peaks form. Add in lemon juice and continue to whip on medium until well incorporated.

Step 9

Spread in prepared crust.

Step 10

Cover and refrigerate for at least 4 hours before serving. Keep any leftovers covered and refrigerated. Slice into 8 pieces and serve with a dollop of sugar free whipped topping if desired.