1.   In a small mixing bowl combine the almond flour, coconut flour and the crushed pecans. Pour the melted butter into the bowl and stir very well. Scoop 1 tbsp (20 g) of the mixture into each serving cup. Press down on the crumbs and place into the refrigerator while making the filling and until needed

2.   Into a small cup add the cold water and sprinkle the gelatin powder into the water. Stir well until powder has completely dissolved. Set aside to bloom, for about 10 minutes

3.   In a large mixing bowl, add the mashed avocado, lime or lemon juice and lime or lemon zest, sweetener (ground to a fine confectionery powder). Whip until velvety smooth. Add the cream cheese and whip for 1 -2 minutes at high speed

4.   Re-melt the gelatin and allow to cool to room temperature. Pour the gelatin into the bowl with the avocado cream cheese mixture while whipping continuously. Set aside

5.   In a separate bowl, combine the heavy whipping cream and vanilla extract and whip to soft stiffness stage

6.   Pour the whipped cream into the avocado cheese mixture. Whip to combine

7.   Distribute an equal quantity of the avocado cheesecake into each of the cups (about 100 g) with the prepared crust

8.   Place in the refrigerator for 2-4 hours or until set. Serve chilled

OPTIONAL GARNISHES (not included in macro calculation)

9.   1. sprinkle a bit of lime or lemon zest on top, 2. Top with whipped cream, 3. drizzle chocolate ganache or 4. sprinkle chocolate shavings. Enjoy!