Almond Flour Crust:
- 8 tbsp butter, melted
- 1 ¼ cup almond flour
- 2 tbsp Swerve sweetener
Low Carb Blueberry Sauce:
- 1 ½ cup blueberries
- ¼ cup water
- ⅓ cup Swerve confectioners sweetener
Lemon Cheesecake Layer:
- 8 oz cream cheese, softened
- 1 egg yolk
- ⅓ cup Swerve confectioners sweetener
- 1 tbsp lemon juice
- 1 tsp tightly packed lemon zest
- 1 tsp vanilla extract
Coconut Crumble Topping:
- 2 tbsp butter
- ¼ cup almond flour
- ¼ cup unsweetened coconut flakes
- 1 tbsp Swerve sweetener