Description
Delicious and creamy mini lemon pies that are keto-friendly, perfect for satisfying your sweet tooth without the carbs.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup butter, melted
- ¼ cup erythritol or another keto sweetener
- 1 large egg
- 3 large lemons, juiced and zested
- 2 tablespoons coconut flour
- 1 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, melted butter, and erythritol.
- Press the mixture into the bottom of mini tart pans to form crusts.
- In another bowl, whisk together the egg, lemon juice, lemon zest, and coconut flour.
- Pour the lemon mixture into the crusts.
- Bake for 15-20 minutes or until set.
- Allow to cool, then whip the heavy cream and top the pies before serving.
Notes
- These pies can be stored in the refrigerator for up to 3 days.
- Adjust sweetness according to your taste.
- Fresh whipped cream can be added just before serving for extra richness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg