Crust
3/4 cups Carbquik
1/2 cup pecans chopped
1/2 stick butter melted
Mix together above ingredients and press into 8×8 Pyrex dish. Bake for 20 to 30 minutes on 350°. Time depends on your oven. Take out and completely cool.
Mixture
8 ounces Cream Cheese
1 cup granulated monk fruit or erythritol sweetener
4 ounces sugar free cool whip
Mix with mixer. Cream the cream cheese then add sweetener a little at a time. Combine well then add the cool whip mixing well. Dollar over cooled crust. Spread very lightly with back of a spoon.
Large package of Blueberries. Put half of the package in a saucepan with 1 Tbsp of butter. Cover lightly with water. Add 1 cup of sweetener and cook on medium until cooked down. Add 1 1/2 tsp of Xanthan gum. Sprinkle a little then whisk then sprinkle more and whisk. Do not dump in one spot. Stir until thickened. Last 5 minutes cooking on low add other half of Blueberries. Set aside to cool. When cooled add to top of cream cheese mixture. Spread easy.
Top with Cool whip and the pecan pieces on top. Refrigerator overnight.
May use any Berry to make this. I have no macros for this.
