2 teaspoons vanilla extract
1 teaspoon lemon juice
Nustevia to taste
1 cup heavy cream
1 and 1/2 cups almond meal
3 tablespoons butter
1 shake Nustevia
Heat oven to 350 F. Melt the butter (if the pie pan is microwave safe, melt the butter in it) and mix the butter, almond meal, and nustevia up in the pan and pat into place with your fingertips.
Bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly.
Combine cream cheese, vanilla, lemon juice, and sugar substitute very well. If you are using an electric mixer, fluff it up for a minute or two.
In a second bowl (if you have only one bowl for a stand mixer, just transfer the cream cheese and use the mixer again for this step), whip the cream to soft peaks – you actually want it slightly less beaten than you would for a dessert topping.
Mix about a third of the whipped cream into the cream cheese mixture. Then gently mix another third in, and then the rest.
Spread cream cheese mixture into crust. Smooth off and chill for at least 2-3 hours. Cover with topping and serve.
Crustless option: Chill cream cheese mixture in bowl, then serve in individual dishes with topping.