No bake lemon pie

🧂 Ingredients

• 2 Cups Almond Flour
• ½ Cup Pecans
• 1/3 Cup Powdered Swerve Sweetener
• 8 Tbsp Melted Butter
• 1 1/3 Cups Heavy Whipping Cream

  cold
• 8 oz. Cream Cheese

  softened
• ¾ Cup Powdered Swerve Sweetener
• ½ Cup Lemon Juice

  fresh squeeze preferred
• Yellow food coloring

  if desired
• Sugar free whipped topping

  if desired

Instructions

• 1 Finely chop pecans.
• 2 Place chopped pecans and almond flour in a skillet. Heat over medium heat
  stirring frequently until golden brown. This takes about 10 minutes for the
  flour and nuts to be toasted and golden.
• 3 *note - in the process pictures I have included a photo of the pan before and
  after for reference.
• 4 Mix toasted flour, powdered Swerve, and melted butter in a medium size bowl.
  Stir until evenly mixed.
• 5 Press the mixture into the bottom and up the sides of a pie pan. Place in the
  refrigerator while you make the filling.
• 6 Whip cream cheese with an electric mixer until smooth.
• 7 Add in powdered Swerve and whip until smooth.
• 8 Add in heavy cream and continue whipping on medium/high until light and fluffy
  and soft peaks form. Add in lemon juice and continue to whip on medium until
  well incorporated.
• 9 Spread in prepared crust.
• 10 Cover and refrigerate for at least 4 hours before serving. Keep any leftovers
  covered and refrigerated. Slice into 8 pieces and serve with a dollop of sugar
  free whipped topping if desired.

Nutrition Info