Ingredients
- Crust:
- 1 ½ cups almond flour
- 6 tablespoons butter, melted
- ½ teaspoon ground cinnamon
- Filling:
- 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
- Topping:
- 1 (8 ounce) container frozen whipped topping, thawed
Why This Dish Is Hard To Resist
Smart Cooking Tips
- Chill the pie well before serving to help it set properly.
- If the crust feels too crumbly, add a little melted coconut oil to bind it better.
Step 1
Gently heat your oven to 375°F (190°C). In a big bowl, combine the almond flour, sucralose sweetener, butter, and cinnamon. Use your hands or a spoon to press this mixture evenly into the bottom and up the sides of a deep-dish pie plate to create the crust. Pop it in the oven and bake until the crust feels firm, about 7 minutes. Let it cool completely before moving on.
Step 2
Grab a mixer and beat the cream cheese until it’s light and fluffy. Slowly mix in the sweetened condensed milk, then add the lemon juice and a teaspoon of lemon zest. Keep mixing until everything is well combined. Pour this lemony filling into your cooled crust.
Step 3
Put the pie in the fridge and let it chill for about 4 hours, or until the filling is set. When you’re ready to serve, spread whipped topping over the pie and sprinkle the remaining teaspoon of lemon zest on top for a little extra zing. Enjoy!
