Ingredients:\r\n\r\nPie Crust:\r\n2 cups almond flour\r\n1 tsp stevia/xylitol\r\npinch of salt\r\n4 Tbsp butter (melted)\r\n\r\nMix the dry ingredients together then add the melted butter. Spread and press evenly in the bottom and halfway up the sides of a 9\u201d deep pie dish. Bake at 350\u2109 for about 7 minutes. Don\u2019t bake all the way through, just until the edges are barely brown.\r\n\r\nPie Filling:\r\n\u00bd cup goat cheese (room temperature)\r\n\u00bd cup heavy cream\r\n1 egg (lightly beaten)\r\n\u00bc cup tapioca flour (or almond flour)\r\n\u00bd cup xylitol\r\nzest from 1 large lemon\r\n4\u00bd cups blueberries\r\n\r\nPie Topping:\r\n1 cup sliced almonds\r\n\u2153 cup butter (melted)\r\n\u00bc cup xylitol\r\n\r\nDirections:\r\n\r\nRinse and drain the blueberries and put in a large bowl, set aside.\r\n\r\nPut 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.\r\n\r\nPour the mixture over the blueberries and lightly toss to combine. Pour the filling into the partially baked pie crust.\r\n\r\nCombine the Pie Topping ingredients and spread over the top of the pie.\r\n\r\nBake at 350\u2109 for 25 to 30 minutes, until almonds are lightly toasted. Remove and let cool for about 30 minutes.\r\n\r\nRefrigerate for at least 2 hours to chill. Slice and serve.\r\n\r\nWill keep in refrigerator up to 3 days.