Keto Lemon Raspberry Cream Pie Taylor Voisin /keto.sweetness
Crust: • 1 large egg • ⅔ cup almond flour • 3 Tbsp. granular monk fruit sweetener • 2 Tbsp. melted butter • ½ tsp. cinnamon • ½ tsp. imitation vanilla extract Pie Filling: • 10 oz., 2 oz. sugar-free whipped cream, separated • 10 oz. softened cream cheese • 10 oz. sour cream • ½ cup, ½ cup raspberries, separated • ¼ cup powdered monk fruit sweetener • ¼ cup lemon juice Entire pie = 35g net carbs Cut into 12 slices, each slice = 2.92g net carbs
Crust: 1. Preheat oven to 350 degrees, and grease bottom of a 8-9" round pie pan. (I used a cake pan for presentation, but this pie can get a little messy, so I recommend a pie pan if this is being served to guests). 2. In a mixing bowl, combine almond flour, monk fruit sweetener, and cinnamon. Mix well. 3. Add egg, melted butter, and imitation vanilla extract to mixing bowl. Mix well. 4. Spread evenly at bottom and on sides of pie pan. (Grease your fingers to easily spread). 5. Bake until golden brown (about 11 minutes), and set aside to cool. Pie Filling: 1. In a mixing bowl, combine cream cheese, sour cream, and whipped cream. Mix well. 2. Add monk fruit sweetener and lemon juice. Mix well. 3. Spread mixture evenly on top of crust. 4. Crush ½ cup of raspberries. Drizzle onto pie, and swirl in. (Can substitute with sugar-free raspberry preserves or syrup). 5. Refrigerate for at least 4 hours. 6. Garnish with whipped cream and whole raspberries. 7. Serve immediately.
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