Paleo-Friendly 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. 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.