Directions

1. In a bowl, mix almond flour, melted butter, and powdered sweetener until combined.
2. Press the mixture firmly into the base of a springform pan or cheesecake dish.
3. Refrigerate the crust while preparing the filling.
4. In a large bowl, beat the cream cheese until smooth and creamy.
5. Add sweetener, vanilla, and pistachio butter. Mix well.
6. In a separate bowl, whip the whipping cream until stiff peaks form.
7. Gently fold the whipped cream into the pistachio mixture.
8. Pour the filling over the chilled crust and smooth the top.
9. Refrigerate for at least 4–6 hours or overnight until set.
10. Garnish with crushed pistachios before serving if desired.