1Beat together 4Tbs. Unsalted Butter and 1C. Classic Lakanto until smooth.
2Add in 1 egg, 3Tbs. almond milk and 1tsp. vanilla until just combined.
3Slowly add in dry ingredients. 1 3/4C. gluten-free flour, 1tsp. baking powder, and 1/4tsp. salt.
4Refrigerate crust dough until use (several hours is best).
5Preheat oven to 350°F
6Press The dough into a round pan and bake until the edges or barely browned, about 10 minutes.
7When finished, who out The crust and allow to cool.
8While the crust is cooling, make the topping my beating together 12oz. Neufchâtel Cheese, 1 teaspoon vanilla, and 20 drops of Lakanto sweeter in either a stand or hand-held mixer until smooth.
9Spread the topping on cooled crust and top with desired fruit.