2 cups ground walnuts

1/3 cup erythritol

1/4 cup melted butter

16 oz softened cream cheese

1/2 cup erythritol

1 tsp vanilla extract

2 Tbsp. lime juice

1 tsp. gelatin

2 Tbsp. water

1/2 cup whipping cream

6 drops sucralose

Combine the walnuts, first quantity of erythritol, and butter. Press on the bottom and partway up the sides of 4 small pie pans. Refrigerate.

Sprinkle the gelatin over the water and set it aside to soak.

Meanwhile, beat the cream cheese with the second quantity of erythritol until smooth. Beat in the vanilla and lime juice.

Microwave the soaked gelatin just until it dissolves. Set aside.

Wash the beaters if you don’t have 2 pairs and then beat the whipping cream with the sucralose until stiff peak forms.

Without washing the beaters, beat the gelatin into the cream cheese mixture.

Fold the whipped cream into the cream cheese mixture. Spoon the mixture into the prepared crust. Refrigerate for an hour or until set.

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