Step 1

Start by preparing the crust. Use an 8 or 9" pie dish. Make sure that this pie dish is well greased. Simply blend together the almond flour, sugar alternative, and the melted butter. Transfer this to the prepared pie dish, using your fingers as needed to press it into place. Place this into the freezer to set.

Step 2

Cream together the cream cheese, instant pudding mixes, and milk in a large mixing bowl. You can add up to two cups of heavy whipping cream as needed for texture. Do not over-mix. Spread this over the crust that has set in the freezer. Refrigerate until firm (four hours for best results.)

Step 3

For the whipped topping, simply beat the remaining heavy whipping cream until it peaks. Place the whipped cream topping on top of the cheesecake filling. Then freeze for 30-60 minutes until all the ingredients are firm.