Name: Paleo-Friendly Lemon Pie
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Almond flour - 1 ½ cups; Granular no-calorie sucralose sweetener (such as Splenda®) - ⅓ cup; Butter, melted - 6 tablespoons; Ground cinnamon - ½ teaspoon; Cream cheese, softened - 2 (8 ounce) packages; Sweetened condensed milk - 2 (14 ounce) cans; Freshly squeezed lemon juice - ¾ cup; Lemon zest, divided - 2 teaspoons; Frozen whipped topping, thawed - 1 (8 ounce) container

Ingredients for - Paleo-Friendly Lemon Pie

1. Almond flour 1 ½ cups

2. Granular no-calorie sucralose sweetener (such as Splenda®) ⅓ cup

3. Butter, melted 6 tablespoons

4. Ground cinnamon ½ teaspoon

5. Cream cheese, softened 2 (8 ounce) packages

6. Sweetened condensed milk 2 (14 ounce) cans

7. Freshly squeezed lemon juice ¾ cup

8. Lemon zest, divided 2 teaspoons

9. Frozen whipped topping, thawed 1 (8 ounce) container

How to cook deliciously - Paleo-Friendly Lemon Pie

1 . Stage

Preheat oven to 375 degrees F (190 degrees C).

2 . Stage

Mix almond flour, sucralose sweetener, butter, and cinnamon together in a large bowl. Press over the bottom and up the sides of a deep-dish pie plate to form a crust.

3 . Stage

Bake in the preheated oven until crust is firm, about 7 minutes. Let cool completely.

4 . Stage

Beat cream cheese in a bowl with an electric mixer until light and fluffy. Beat in sweetened condensed milk. Add lemon juice and 1 teaspoon lemon zest; beat until thoroughly blended. Pour filling into the cooled crust.

5 . Stage

Refrigerate until filling is set, about 4 hours.

6 . Stage

Spread whipped topping over lemon filling. Garnish with remaining 1 teaspoon lemon zest.