STATS:
- Calories: 270 kcal
- Prep time: 20 minutes
- Serving size: 1 slice
- Cook time: Nil
- Cuisine: American
- Total time: 2 hours 20 minutes
- Course: Dessert
Diet: Keto, Low Carb, Gluten-Free
- Serving: 8
EQUIPMENT:
- Bowl
- Whisk
- Large bowl
- Beater
- Spatula pie pan
INGREDIENTS:
FOR THE CRUST:
- 1 & ½ cups almond flour
- ½ tsp. vanilla extract
- ¼ cup powdered Erythritol
- ⅓ cup melted butter
THE FILLING:
- One cup heavy whipping cream
- 8 oz. cream cheese
- ½ cup powdered Erythritol
- ¼ cup fresh lemon juice
- 1 tbsp. lemon zest
- ½ tsp. vanilla extract
INGREDIENTS NOTES:
ALMOND FLOUR:
- Almond flour is a low-carb substitute for regular flour and the base of this dessert is made with this flour. We can use blanched almond flour to have a finer texture of the dessert base.
ERYTHRITOL POWDER:
- Erythritol powder is a low-carb sugar alternative that adds sweetness without the carbohydrates. We have to use the powder form of sweetener because it is easier to combine in chill desserts. We can also use the monk fruit or Allulose as a substitute for Erythritol.
BUTTER:
- We have to use the full-fat, unsalted butter to make the crust of this dessert which gives it lushness and helps hold the almond flour together.
WHIPPING CREAM:
- I use heavy cream to make this dessert; it gives a frothy texture to this dessert. We have to use full-fat heavy cream to achieve the greatest results. You can alternatively use coconut cream for a dairy-free option.
CREAM CHEESE:
- We use the full-fat cream cheese to make the rich pie. You have to be sure that the cream cheese should be at an ambient temperature and properly soft to prevent lumps when combined.
LEMON JUICE & ZEST:
- Lemon Juice and Zest give a vibrant, acidic flavor. We have to use the fresh lemons so that this pie will become tastier.
INSTRUCTION:
- Take a mixing bowl and add the Erythritol powder, almond flour, vanilla, and melted butter
- Combine all the components with the whisk.
- Take a pie dish fill a 9-inch pie dish with the mixture and press it firmly.
- We can place the crust in the refrigerator to chill while we prepare the filing.
- Take a big bowl adds the cream cheese and beat the cream cheese till it gets smooth.
- Add vanilla, lemon juice, zest, & powdered sweetener to the cream cheese bowl.
- Then we can beat them till they get properly mixed.
- Take a separate bowl adds the heavy cream and beat the cream until firm peaks form.
- We can gently incorporate it into the lemon mixture to make the whipped cream smooth and fluffy.
- Then we can cover the cold crust with the lemon mousse.
- We can smooth the top of the pie with the spatula.
- Put the pie in fridge for around two hours or till it gets firm
We can top it with a lemon zest & whipped cream.
TIPS:
- One teaspoon of unflavored gelatin mixed in one tablespoon of warm water can be added to the lemon filling for a firmer set.
We have to make sure the cream cheese is completely melted before combining to avoid lumps.
NUTRITIONAL INFORMATION:
Calories: 270 kcal
Total Carbs: 6g
Net Carbs: 3g
Fiber: 3g
Protein: 4g
Fat: 26g
Sodium: 160mg
Potassium: 90mg
Calcium: 60mg
Iron: 0.7mg
Vitamin A: 900 IU
