This bright and tangy dessert is perfect for anyone following a paleo lifestyle but still craving something sweet. With a deliciously zesty lemon filling and a crunchy nut-based crust, it’s sure to become a favorite treat!
Start by heating 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.
Next, 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.
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!
- Use fresh lemons for the best bright flavor.
- 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.
This dessert is fresh and tangy, perfect for those who want a sweet treat without grains or dairy. It uses natural ingredients that feel light and satisfying. Plus, it’s a great way to enjoy a classic flavor with a healthy twist.
Serve chilled with a dollop of coconut whipped cream or a sprinkle of toasted almonds. It pairs nicely with a cup of herbal tea or a light, fruity white wine for a refreshing finish.
Keep the pie covered in the refrigerator for up to 3 days. For longer storage, wrap it tightly and freeze for up to a month. Thaw it slowly in the fridge before serving to maintain texture.
