- 8 oz. cream cheese
- 1/2 c. splenda
- 8 oz. (strawberry) cool whip
- 1/4 C Butter
- 1/3 C Brown sugar twin granular (or splenda brown sugar)
- 1 C Almond flour (from a natural food store)
- 1/2 C Walnuts, finely chopped
Cream (not melt) butter with brown sugar twin in a small bowl. Add almond flour and walnuts. Mix together. Mixture will be crumbly.
Press mixture into the bottom of a round cheesecake baking pan. I use a springboard pan. Bake at 350 degrees for 12 - 15 minutes or until lightly browned. Do not burn!
Soften cream cheese. Mix with cool whip and splenda. Add to pan with crust after it cools slightly. Refrigerate for 3 hours.
Makes 4 servings. 4 carbs per serving. Optional to serve with strawberries cut up and mixed into the cool whip mixture.
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