2 cups almond flour
1 tsp stevia/xylitol
pinch of salt
4 Tbsp butter (melted)
Mix the dry ingredients together then add the melted butter. Spread and press evenly in the bottom and halfway up the sides of a 9” deep pie dish. Bake at 350℉ for about 7 minutes. Don’t bake all the way through, just until the edges are barely brown.
½ cup goat cheese (room temperature)
½ cup heavy cream
1 egg (lightly beaten)
¼ cup tapioca flour (or almond flour)
½ cup xylitol
zest from 1 large lemon
4½ cups blueberries
1 cup sliced almonds
⅓ cup butter (melted)
¼ cup xylitol
Rinse and drain the blueberries and put in a large bowl, set aside.
Put the goat cheese, heavy cream, egg, tapioca flour, xylitol and lemon zest into a medium bowl and combine well. Use a whisk if needed to help get out the goat cheese lumps. This will be thick.
Pour the mixture over the blueberries and lightly toss to combine. Pour the filling into the partially baked pie crust.
Combine the Pie Topping ingredients and spread over the top of the pie.
Bake at 350℉ for 25 to 30 minutes, until almonds are lightly toasted. Remove and let cool for about 30 minutes.
Refrigerate for at least 2 hours to chill. Slice and serve.
Will keep in refrigerator up to 3 days.