Guidelines

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  Preheat the oven to 350° F / 176° C. Grease an 11" x 7" (approximately 28 x 18 cm) non-stick pan with a little butter or coconut oil.
  

Crust

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  In a bowl, sift and mix the almond flour, erythritol and salt. Add the melted unsalted butter and mix until the mixture forms a ball. Line the bottom of the greased mold, pressing to form the crust. Prick the bottom with a fork in several places.
  
  Bake in the middle position for 15 minutes or until the center is firm to the touch. Cool completely.
  2 cups blanched almond flour (almond powder in Europe), ¼ cup erythritol alcohol sugar, ½ tsp. tsp salt, ½ cup unsalted butter
  

Filling

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  In the same bowl, use an electric mixer to whip the cream and vanilla. Add the erythritol and mix again.
  
  Mix the mascarpone in its container to make it more fluid and add to the whipped cream gently to prevent the cream from falling.
  1 ⅔ cup 35% lactose-free cream, 1 tbsp. vanilla, ¾ cup fine powdered erythritol, 475 g mascarpone
  
• 
  Transfer the mixture to the crust and spread evenly.
  

Trim

• 
  Garnish with sliced ​​strawberries and mint leaves. Refrigerate 30 minutes before serving.