Keto Lemon Pie

Calories: 130.91kcal | Carbohydrates: 1.46g | Protein: 2.18g | Fat: 13.21g | Cholesterol: 107.39mg | Fiber: 0.32g |

NOTE: The nutritional information does not include the crust so that you can accurately count if you use an almond flour or coconut flour pie crust. Sugar alcohols from the sweetener are also deducted.

Prep Time20 mins Cook Time 7 mins Cooling and Freezing1 hr 25 mins Total Time1 hr 52 mins Servings: 12 INGREDIENTS:

• 1 keto pecan crust

• 3 large eggs beaten, room temperature

• 2 large egg yolks beaten, room temperature

• ½ cup lemon juice

• ½ cup butter cut into pieces

• 1 ½ teaspoons xanthan gum

• ¾ cup Swerve confectioners

• 1 teaspoon lemon extract

• ½ cup heavy cream

DIRECTIONS:

• PECAN PIE CRUST:

Pie Crust Ingredients

• 1 ½ cup pecan halves toasted

• ½ cup shredded unsweetened coconut toasted

• 2 tablespoons Swerve confectioners

• ½ teaspoon sea salt

• 6 tablespoons butter melted

Pie Crust Directions:

• In a food processor, process the pecans, coconut, Swerve, and salt until fine.

• Add the butter and process until the mixture sticks together.

• Transfer the mixture into the bottom of a greased springform pan and press into the bottom and up the sides of the pan. Freeze until solid.

PIE DIRECTIONS

• Set a large heat-proof glass bowl over a pot of simmering water.

• Add the eggs, egg yolks, lemon juice, butter, and xanthan gum.

• Whisk constantly for about 6 to 7 minutes until the mixture thickens.

• Whisk in Swerve and cook for 1 minute longer.

• Strain the mixture through a fine-mesh strainer into a large bowl. Stir in the lemon extract. Allow to cool for 25 to 35 minutes.

• Beat the heavy cream in a bowl of a stand mixer until stiff peaks form.

• Fold the cream gently into the lemon mixture. Spoon into the pie crust and freeze for 1 hour.