Yield: 9” x 13” cake, 12 servings

Prep Time: 60 minutes

Ingredients:
Crust:
2 cups almond flour
½ cup coconut flour
1 tablespoon baking powder
¾ cup erythritol
2 eggs
½ cup butter, softened
1 teaspoon vanilla extract
Cheese filling:
8 ounces heavy cream
1 container Tnuva Premium Cheese Spread, original flavor
2 cups sour cream
1 ½ tablespoons gelatin dissolved in 2 tablespoons water
¾ cup erythritol
½ tablespoon lemon zest
Blueberry topping:
1 bag frozen blueberries
1 teaspoon lemon zest
1 ½ tablespoons gelatin dissolved in 2 tablespoons water
4 tablespoons erythritol

Instructions:
1. Prepare the blueberry topping: Let the dissolved gelatin stand for a few minutes until it solidifies, then transfer all ingredients to a small saucepan. Cook over low heat for 15 minutes, stirring occasionally. Remove from heat. Blend using an immersion blender and let cool.
2. Prepare the crust: Put all crust ingredients in a mixer bowl. Using the pastry attachment, knead until incorporated. Dough will be sticky.
3. Transfer dough to a pan lined with parchment paper. Press down using a silicon spatula dipped in water. Bake at 350⁰F for 25 minutes and let cool.
4. Prepare the cheese filling: Beat the heavy cream with the sweetener until soft peaks form. Add the cheese, sour cream and lemon zest and beat well.
5. Heat the gelatin (it should have solidified) in a microwave for 25 seconds until soft, and add to the cheese mixture while beating constantly. Transfer the mixture to the cooled crust and chill for 10 minutes.
6. Spoon the blueberry topping onto the cheese and swirl with a knife for a marble effect.
7. Chill overnight or at least 6 hours, and serve.