A tangy, creamy lemon filling is smoothed into a gingersnap flavored crust then topped with whipped cream. This is a beautiful dessert that is as perfect for a dinner party as it is for an afternoon snack. Just 3.75 net carbs per slice.
Course Dessert
Cuisine American - low -carb
Keyword lemon, pie
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 8servings
Calories 402kcal
Author Katherine Peters
Ingredients
Crust
1 1/2cupsalmond flour
1/4cupErythritol
1teaspoonground ginger
1/2teaspoonground cinnamon
1/4teaspoonground cloves
1/4tspsalt
1/8teaspoonsteviawhite - powder
1/4cupbuttermelted
Lemon Sour Cream Filling
4ouncescream cheeseroom temperature
3/4cupalmondunsweetened - or cashew milk
1instant lemon pudding4-serving size - sugar free -package of
1/4cupheavy cream
2tablespoonslemon juice
2tablespoonsvanilla syrupTorani - sugar free
1/2cupsour cream
Yellow food coloringoptional
Topping
1/2cupheavy cream
2tablespoonsvanilla syrupTorani - sugar free
Instructions
Crust
Preheat the oven to 325F.
Blend the almond flour, erythritol, ginger, cinnamon, cloves, and salt.
Stir in the melted butter until the dough comes together in a ball.
Spray a pie pan with non-stick spray.
Press the dough firmly over the bottom and up the sides.
Bake for 20 minutes, or until golden brown and firm.
Remove from oven and let cool.
Filling
Whisk the cream cheese until smooth.
With the mixer on medium slowly add the almond milk, beating until the mixture is smooth.
Add the pudding mix, cream, lemon juice, and vanilla syrup.
Beat on high speed until smooth and thick.
Fold in the sour cream.
Add a couple of drops of yellow coloring if desired.
Topping
Beat the heavy cream with the vanilla syrup on high until soft peaks form.
Taste and add sweetener if needed.
Assembly
Spoon the filling into the pie crust, smoothing the top.