Paleo-Friendly Lemon Pie

12 ingredients
6 steps

Ingredients

  • Crust:
  • 1 1/2 cups almond flour
  • 1/3 cup granular no-calorie sucralose sweetener (such as Splenda(R))
  • 6 tablespoons butter, melted
  • 1/2 teaspoon ground cinnamon
  • Filling:
  • 2 (8 ounce) packages cream cheese, softened
  • 2 (14 ounce) cans sweetened condensed milk
  • 3/4 cup freshly squeezed lemon juice
  • 2 teaspoons lemon zest, divided
  • Topping:
  • 1 (8 ounce) container frozen whipped topping, thawed

Directions

  1. 1
    Preheat oven to 375 degrees F (190 degrees C).
  2. 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. 3
    Bake in the preheated oven until crust is firm, about 7 minutes. Let cool completely.
  4. 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. 5
    Refrigerate until filling is set, about 4 hours.
  6. 6
    Spread whipped topping over lemon filling. Garnish with remaining 1 teaspoon lemon zest.

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