INGREDIENTS
1 cup
almond flour (finely ground)
1/4 cup
coconut flour
3 oz
coconut oil
1/4 cup
Swerve (granular)
1/2 tsp
salt
5 cups
fresh rhubarb (diced)
4
large eggs
1 1/2 cups
Swerve (granular)
1/2 cup
heavy cream
1/2 cup
almond milk (unsweetened)
1 tsp
Xanthin Gum
1 tsp
vanilla extract
8 oz
cream cheese (softened)
2 cups
sugar free cool whip (thawed)
1/2 tsp
vanilla extract