Dadsfoodtoday

For the keto graham cracker crust:

1. Lightly toast almond flour in a skillet or pan over medium heat, until fully golden and fragrant (about 2-4 minutes).
2. Transfer toasted almond flour to a small bowl and mix in sweetener, cinnamon and salt. Add in butter, mix until thoroughly combined. Place some cupcake paper in a cupcake mold and press the mix into the mold. Refrigerate while you make the cheesecake.

For the keto blackberry cheesecake:

1. Add sour cream to a medium bowl and beat with an electric mixer until whipped (approx. 2-3 minutes). Set aside.
2. Add cream cheese and grass-fed butter to a medium bowl and beat with an electric mixer until fully creamed. Add avocado and mix until fully combined.
3. Add blackberries and mix until fully combined. Add lemon juice and sweetener to taste.
4. Fold in whipped sour cream. Pipe or spoon blackberry cheesecake mixture into the graham cracker lined cupcake mold. Freeze for 30-40 minutes or refrigerate for a couple hours (or even better...overnight).
5. Serve with whipped cream and fresh blackberries.
6. Enjoy.