Rasputin

I brought this to Jimmy’s crawfish boil today and it was a mega-hit. I wholeheartedly recommend the recipe.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Ingredients:
• 1/4 cup Heavy Cream
• ½ cup unsweetened almond milk
• 2 tsp. vanilla
• 2 eggs
• 1 cup Swerve non-sugar sweetener
• 1/2 cup Carbquick baking mix
• 2 (8 oz.) pkg. cream cheese, softened
•
• 1 cup sour cream
• 3 Tbsp. Truvia (five packs)
• 1 tsp. vanilla
• Shake of salt
• 1 lb fresh strawberries
Preparation:
Preheat oven to 350 degrees F. Spray a 9" pie pan with nonstick baking spray and set aside.
In blender container or food processor, combine cream, almond milk, 2 tsp. vanilla, eggs, Swerve, and Carbquick. Blend or process on full speed until smooth, about 15-20 seconds.
Cut cream cheese into cubes and add to blender or food processor. Blend or process on high for 1-2 minutes until smooth. Pour into prepared pie pan and bake at 350 degrees F for 40-45 minutes until the pie is firm and set. Cool completely.
In small bowl combine sour cream, 3 Tbsp. Truvia, salt and 1 tsp. vanilla and mix well. Spread over cheesecake. Top with fresh strawberries. Chill at least 2 hours before serving. Serves 8
Swerve is admittedly a bit expensive. I am researching other options. You can probably use granular Splenda if you like, but they use a sugar alcohol which is not truly free of carbs for their bulking agent, unlike both Truvia and Swerve. Pure Erythritol is only about 60% as sweet as sugar, but it is carb-free.