It’s time to enjoy a delicious lemon pie without the worry of added sugar & carbs as I have got the best NO BAKE LEMON PIE for you!
PREPARATION TIME:
Prep Time:20 minutes
Total Time:4 hours 20 minutes
Ingredients:
For the crust
- 2 Cups Almond Flour
- ½ Cup Pecans
- 1/3 Cup Powdered Swerve Sweetener
- 8 Tbsp Melted Butter
For the filling
- 1 1/3 Cups Heavy Whipping Cream cold
- 8 oz. Cream Cheese softened
- ¾ Cup Powdered Swerve Sweetener
- ½ Cup Lemon Juice fresh squeeze preferred
- Yellow food coloring if desired
- Sugar free whipped topping if desired
Instructions:
To make the crust
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Finely chop pecans.
- Place chopped pecans and almond flour in a skillet. Heat over medium heat stirring frequently until golden brown. This takes about 10 minutes for the flour and nuts to be toasted and golden.
- note – in the process pictures I have included a photo of the pan before and after for reference.
- Mix toasted flour, powdered Swerve, and melted butter in a medium size bowl. Stir until evenly mixed.
- Press the mixture into the bottom and up the sides of a pie pan. Place in the refrigerator while you make the filling.
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To make the filling
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Whip cream cheese with an electric mixer until smooth.
- Add in powdered Swerve and whip until smooth.
- Add in heavy cream and continue whipping on medium/high until light and fluffy and soft peaks form. Add in lemon juice and continue to whip on medium until well incorporated.
- Spread in prepared crust.
- Cover and refrigerate for at least 4 hours before serving. Keep any leftovers covered and refrigerated. Slice into 8 pieces and serve with a dollop of sugar free whipped topping if desired.
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Nutrition
Serving: 1 slice Calories: 538 k cal Carbohydrates: 35 g Protein: 9 g Fat: 54 g Saturated Fat: 23 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 12 g Trans Fat: 1 g Cholesterol: 116 mg Sodium: 206 mg Potassium: 113 mg Fiber: 4 g Sugar: 3 g Vitamin A: 1318 I U Vitamin C: 6 mg Calcium: 121 mg Iron: 1 mg
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