Preparation Time: 15 minutes | Chilling Time: 2 hours (or
overnight) | Servings: 16
1 cup unsweetened shredded coconut
1 cup unsalted sunflower seeds
¼ tsp. salt
¼ tsp. softened butter
Filling Ingredients:
1 cup fresh or frozen blueberries
2½ tsp. gelatin
2 tbsp. lemon juice
2 tbsp. water
¾ tsp. Swerve sweetener
16 oz. softened cream cheese
½ tsp. liquid Stevia
2 cups heavy cream
Topping Ingredients:
1 cup heavy cream
¼ cup blueberry mixture
½ tsp vanilla liquid Stevia
1. Add all of the crust fixings in a food processor and pulse until
combined. Coat the baking dish with a little non-stick cooking
spray or a spritz of oil. Add the crust.
2. Process the lemon juice and berries in the food processor until
3. Pour the water into a pan, and bring to a boil. Once it starts
boiling, add the gelatin, stir, and set aside to cool.
4. In a stand mixer, add the cream cheese, ¾ cup of the berries,
lemon, Stevia, and Swerve; mix until smooth. Stir in 1 cup of
the heavy cream and blend two to three minutes. Drizzle with
the gelatin and mix. Pour into the crust.
5. Add the other cup of heavy cream and Stevia along with the
rest of the berries and blend on the high setting in the mixture
to form the topping.
6. Decorate the pie with the filling and chill in the fridge for two or
three hours (overnight is best).
7. When ready to serve, decorate with a few berries.
Net Carbs 4.3g, Calories 222, Total Fat 21.6g, Saturated Fat
13.1g, Cholesterol 62mg, Sodium 131mg, Total Carbohydrate
5.3g, Dietary Fiber 1g, Total Sugars 2.6g, Protein 3.5g, Calcium
40mg, Iron 1mg, Potassium 104mg

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