Low Carb No Bake Lemon Mousse Pie

Keto BeginnersJuly 9, 2022

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This Sugar Free Lemon Mousse Pie is the perfect, light and decadent dessert. With a delicious nutty crust and a light and airy mousse center, this pie will be a huge crowd pleaser!

Course: brunch, Dessert, treat

Cuisine: American

Diet: Diabetic, Gluten Free

Prep Time: 15 minutes

Total Time: 4 hours 15 minutes

Servings: 8 slices

Calories: 354kcal

Ingredients

▢For the crust:
▢2 cups almond flour
▢½ cup chopped pecans
▢⅓ cup powdered sugar free sweetener
▢8 tablespoons melted butter
▢For the filling:
▢1 ⅓ cup cold heavy whipping cream
▢8 ounces cream cheese softened at room temperature
▢¾ cup powdered sugar free sweetener
▢½ cup lemon juice
▢sugar free whipped topping optional, if desired

Instructions

Finely chop pecans.
Chill a large mixing bowl (or the bowl of a stand mixer) in the freezer for at least 20 minutes before preparing filling (this helps keep the mixture cool).
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.
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.
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.

Notes

Slice into 8 pieces and serve with a dollop of sugar free whipped topping if desired.

Keep any leftovers covered and refrigerated or freeze until ready to eat.

Nutrition