(Total Time: 60 MIN| Serves: 8)
For the filling:
3 cups heavy cream
1 cup whipped cream
¾ cup almond milk, unsweetened
2 tsp apple pie seasoning
1 tbsp. lemon zest, freshly grated
¾ cup swerve
For the crust:
¾ cup almond flour
¼ cup coconut flour
2 tbsp. psyllium husk powder
2 large eggs
1 tbsp. coconut butter
1 tbsp. almond butter
½ tsp salt
First, prepare the crust. Combine all dry crust ingredients in a large bowl. Mix well and transfer to a food processor along with eggs, coconut butter, and almond butter. Process until well combined.
Line a 7-inches springform pan with some parchment paper. Add the crust mixture and press with your hands to flatten the surface.
Plug in your instant pot and pour in 2 cups of water. Position the trivet in the stainless steel insert. Place the springform pan on top and loosely cover with some aluminum foil.
Securely lock the lid and set the steam release handle. Press the “Manual” button and set the timer for 20 minutes.
When you hear the cooker’s end signal, press the “Cancel” button and turn off the pot. Perform a quick release of the pressure by turning the valve to the venting position. Open the lid and carefully remove the springform pan by using oven mitts. Transfer to a wire rack and chill to a room temperature.
Meanwhile, prepare the filling. Combine all ingredients in a large mixing bowl. With a whisking attachment on, beat for 2 minutes on high speed.
Pour the filling over the chilled crust and refrigerate for 30 minutes before serving.
Per Serving (Calories 360 | Total Fats 33.3g | Net Carbs: 6.1g | Protein 5.6g |Fiber: 6.4g)