Description
A delicious keto-friendly dessert that combines the tangy flavor of lemonade with a creamy pie texture.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup erythritol
- 1/4 cup unsalted butter, melted
- 1 cup heavy cream
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 1 can coconut milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine almond flour, erythritol, and melted butter to form a crust.
- Press the crust mixture into a pie pan and bake for 10-12 minutes or until golden brown.
- In another bowl, whip the heavy cream until soft peaks form.
- Add lemon juice, lemon zest, coconut milk, vanilla extract, and salt to the whipped cream, folding gently until combined.
- Pour the filling into the cooled crust and freeze for at least 4 hours.
- Slice and serve frozen, garnished with additional lemon zest if desired.
Notes
- Make sure to use unsweetened coconut milk for the best flavor.
- For extra lemon flavor, add more lemon zest.
- This pie can be stored in the freezer for up to a month.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2 grams
- Sodium: 150 mg
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 7 grams
- Fiber: 3 grams
- Protein: 3 grams
- Cholesterol: 45 mg