2 tbsp powdered erythritol (30 mL)
1/4 cup butter, melted (75 mL) or a bit more
8 oz cream cheese, softened (250 g)
½ cup sour cream (125 mL)
3 tbsp granulated erythritol (45 mL)
Liquid sweetener (sucralose or stevia) to equal 1/3 cup sugar (75 mL)
2 tbsp unsalted butter (30 mL)
1 tsp vanilla extract (5 mL)
1 cup canned fruit cocktail in juice or water, drained (250 mL)
Crust: In medium bowl combine ground almonds, OR almond flour, sweetener and butter. Press into an 8-inch square glass dish. Bake in 350°F oven 10 minutes.
Topping: In food processor, process cream cheese. Add egg, sour cream, liquid sweetener, erythritol, butter, and vanilla extract; process until smooth. Stir in fruit cocktail. Pour over crust evenly. Bake in 350°C oven 20 to 25 minutes, or until set. Chill and store in the refrigerator.
Yield: 20 squares, 1 square:
126.5 calories; 3.2 g protein; 11.7 g fat; 1.0 g fiber; 2.1 g carbs