Name: Paleo-Friendly Lemon Pie recipe
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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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

Nutrition Info

821.2 calories carbohydrate: 69.3 g cholesterol: 117.8 mg fat: 55.3 g fiber: 2.7 g protein: 17.5 g saturatedFat: 30.2 g servingSize: - sodium: 358.8 mg sugar: 62.1 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

1 deep-dish pie

Recipe Note

Thick and rich paleo-friendly, deep-dish lemon pie.

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