For the crust
1 1/2 cup chopped pecans, I used the pecan flour a bought a few weeks ago
2 tbsp Kerrygold unsalted butter, softened
2 tsp keto approved sweetener
Aluminum pie pan
For the pie filling
8 oz cream cheese, room temp
1 1/2 cup heavy whipping cream
1 tbsp fresh grated lemon zest
1/4 cup fresh squeezed lemon juice
1/2 cup keto approved sweetener
1 tsp pure vanilla extract
For the crust, mix all ingredients together and place in a buttered pie pan. Even out crust in pan and up the sides. Bake 350 for 10 minutes. Remove and let cool.
For the filling, add all the filling ingredients to a mixing bowl. Mix until mixture becomes very thick. Taste to check lemon and sweetness level and add more if you need to.
Place filling in cooled crust and refrigerate for 2-3 hours before serving. You can even freeze and let thaw for 30 minutes before serving.
**I baked my crust in the air fryer. Makes it easier for me.
This is a wonderful keto dessert that is sweet and tart!! We have always loved a lemon dessert and now we can have an amazing one that is ketolicious

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By Admin

Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.