¾ Cup Pecans (84g)
¾ Cup Almond Flour
4 Tbsp. Butter
2 Tbsp. Splenda
1½ lbs. Cream Cheese
½ Tbsp. Liquid Vanilla
½ Tbsp. Lemon Juice
½ tsp. EZ-Sweetz (Equivalent to 1 cup sugar, if Splenda, use 1 cup)
¼ Cup Sour Cream
Preheat to oven to 400 degrees.
Crush the pecans.
In a saucepan, melt butter and add pecans, Splenda and flour.
Mix for several minutes.
Grease a 9″ spring form pan and add the dough.
Cook for 7 minutes until it starts to brown.
Combine all ingredients at room temperature
Slice and Place strawberries along the sides of the crust and fill with filling.
Place in oven and lower heat to 250 degrees.
Bake 60-90 minutes.