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Ingredients: Crust

• 1/2 cup almond flour 
• 1 cup coconut flour 
• 1 cup erythritol 
• 1/3 cup butter (melted)
• 1 large egg
• 4-5 vanilla drops or 1 tsp mexican vanilla 

Ingredients: Filling 

• 24 oz cream cheese (room temp)
• 5 oz yogurt (two good) OR sour cream 
• 1 1/2 cups confectioners sweetener 
• 4 eggs 
• *toppings* strawberries, raspberries, blackberries, blueberries

Directions:

1. Preheat oven to 350
2. In a medium bowl; mix together dry ingredients until crumb-like. Almond flour, coconut flour, erythritol, butter, 1 egg and vanilla.
3. In a muffin pan, add cupcake liners & 1/2 - 1 Tbsp of crust.
4. Clean out the same bowl and mix together filling ingredients until smooth. Cream cheese, yogurt/sour cream, sweetener, 4 eggs.
5. Add 1/4 cup over crust. pound pan on counter top to level out. 
6. Bake for 20 minutes or until top begins to brown & crack. 
7. Remove and cool in refrigerator for 1 hour. 
8. Smash fresh berries as a sweet topping. 

*Makes about 24 servings*