Paleo-Friendly Lemon Pie

A creamy lemon filling and whipped topping fill a gluten-free crust made with almond flour in this rich, paleo-friendly lemon pie.

• Preparation Time: 30 mins
• Cooking Time: 7 mins
• Total Time: 37 mins
• Calories: 821 Calories

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1 (8 ounce) container frozen whipped topping, thawed
• 6 tablespoons butter, melted
• 2 (14 ounce) cans sweetened condensed milk
• 2 teaspoons lemon zest, divided
• 0.5 teaspoon ground cinnamon
• 0.75 cup freshly squeezed lemon juice
• 1.5 cups almond flour
• 0.33333334326744 cup granular no-calorie sucralose sweetener (such as Splenda®)

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 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.

Step 3

Bake in the preheated oven until crust is firm, about 7 minutes. Let cool completely.

Step 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.

Step 5

Refrigerate until filling is set, about 4 hours.

Step 6

Spread whipped topping over lemon filling. Garnish with remaining 1 teaspoon lemon zest.