Paleo-Friendly Lemon Pie
Ingredients
- 1 ½ cups almond flour
- ⅓ cup granular no-calorie sucralose sweetener (such as Splenda®)
- 6 tablespoons butter, melted
- ½ teaspoon ground cinnamon
- 2 (8 ounce) packages cream cheese, softened
- 2 (14 ounce) cans sweetened condensed milk
- ¾ cup freshly squeezed lemon juice
- 2 teaspoons lemon zest, divided
- 1 (8 ounce) container frozen whipped topping, thawed
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Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- Bake in the preheated oven until crust is firm, about 7 minutes. Let cool completely.
- 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.
- Refrigerate until filling is set, about 4 hours.
- Spread whipped topping over lemon filling. Garnish with remaining 1 teaspoon lemon zest.
Source
Original recipe: View Original