Easy
65 min
Paleo-Friendly Lemon Pie
european
french
greek
middle eastern region
dessert
main
drink
sweet
sour
savory
umami
medium
fast
Prep
11 min
Cook
54 min
Total
65 min
Ingredients (4)
1 ½ cups almond flour
g
⅓ cup granular no-calorie sucralose sweetener (such as Splenda®)
g
6 tablespoons butter, melted
g
½ teaspoon ground cinnamon
g
Nutrition
kcal
fat
carbs
protein
Instructions
1
Preheat oven to 375 degrees F (190 degrees C).
2
Mix almond flour, sucralose sweetener, butter, and cinnamon together in a large bowl. Press over the bottom and up the sides of a deep-dish pie plate to form a crust.
3
Bake in the preheated oven until crust is firm, about 7 minutes. Let cool completely.
4
Beat cream cheese in a bowl with an electric mixer until light and fluffy. Beat in sweetened condensed milk. Add lemon juice and 1 teaspoon lemon zest; beat until thoroughly blended. Pour filling into the cooled crust.
5
Refrigerate until filling is set, about 4 hours.
6
Spread whipped topping over lemon filling. Garnish with remaining 1 teaspoon lemon zest.