Thick and rich paleo-friendly, deep-dish lemon pie.
Ingredients
- 1.5 cups almond flour
- 0.33 cups granular no-calorie sucralose sweetener , such as Splenda®
- 6 tablespoons butter , melted
- 0.5 teaspoons ground cinnamon
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.
Nutrition Facts
Per serving
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