It seems everyone that gets on a low-carb diet wants to make sure at first that they can have a little treat while they get adapted to this way of eating. Our Consistently Keto program allows 20 carbs a day, which can add up fast, so eventually you won’t want to use those carbs on treats; you will want whole food and great fats so your body can empty out all that glucose and you can start burning fat!
We have gotten some great ideas for such treats from our support group and one of them was softened cream cheese, sugar-free jello and heavy whipping cream. It reminded me of a pie I made for a client regularly during the low-fat-fat-free era that caused most of us to store so much insulin that now we are paying for it! But I realized I could convert that recipe into a Keto one! So, recently I was taking a meal to a post-surgery friend, and I threw this pie together and was honestly embarrassed because it was so easy, but she wrote me later to tell me “That lemon pie is amazing.” So when that happens, I will share! Enjoy!
Low-Carb Lemon Pie
Crust:
½ cup almond flour
3 tablespoons butter
¼ teaspoon salt
2 tablespoons Swerve confectioners sugar
Preheat oven to 350. In pie pan, almond flour, butter, salt, and Swerve confectioners sugar. With fork, mix all together and with a piece of plastic wrap and fingers, press and cover bottom and up sides of pan. Place in oven for 10 minutes or until golden brown. Let completely cool.
Filling:
Small lemon sugar-free jello
½ cup boiling water
8 ounces softened cream cheese
lemon zest from 1 lemon
juice from ½ lemon
2 tablespoons Swerve confectioners
1 cup heavy whipping cream
In a bowl, pour boiling water over lemon jello and stir till dissolved. When cool, add cream cheese and mix till smooth. Add juice and Swerve. Add cream and mix until filling is thick. Stir in lemon zest. Spoon into cooled crust. Chill.
This recipe can be made with any sugar-free jello. I have made with lime, using the juice and zest; I have made strawberry, decorating the top with strawberries; I have made with orange, decorating with mandarin (just note that when you add fruit you add carbs!) And you can make without the crust, which is what my group has been doing, and it’s delicious and hardly any carbs. Enjoy!
you are making me hungry for keyline pie…
I will have to try this with lime..