For the Crust
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tablespoons granulated erythritol
For the Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered erythritol
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix together the almond flour, melted butter, and granulated erythritol until well combined.
- Press the mixture evenly into the bottom of a 9-inch pie pan to form the crust.
- Bake for 10-12 minutes, or until lightly golden.
- Let the crust cool completely before adding the filling.
Step 2: Make the Filling
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add the powdered erythritol, lemon juice, lemon zest, and vanilla extract. Beat until well combined and fluffy.
- In a separate bowl, whip the heavy whipping cream until stiff peaks form.
Step 3: Assemble the Pie
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Pour the filling into the cooled crust and smooth the top with a spatula.
Step 4: Chill and Serve
- Refrigerate the pie for at least 4 hours, or until set.
- Serve chilled, garnished with your choice of toppings (optional).
Serving Suggestions
- Pair with a light salad or grilled chicken for a complete summer meal.
- Add a dollop of sugar-free whipped cream and garnish with fresh berries, lemon slices, or mint leaves for an elegant presentation.
- For a more indulgent option, serve with a side of sugar-free lemon curd or a sprinkle of unsweetened coconut flakes.
Tips and Variations
