Ingredients
8
8 servings
- •1 ½ cups almond flour
- •⅓ cup granular no-calorie sucralose sweetener (such as Splenda®)
- •6 tablespoons butter, melted
- •½ teaspoon ground cinnamon
- •2 (8 ounce) packages cream cheese, softened
- •2 (14 ounce) cans sweetened condensed milk
- •¾ cup freshly squeezed lemon juice
- •2 teaspoons lemon zest, divided
- •1 (8 ounce) container frozen whipped topping, thawed
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- Bake in the preheated oven until crust is firm, about 7 minutes. Let cool completely.
- 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.
- Refrigerate until filling is set, about 4 hours.
- Spread whipped topping over lemon filling. Garnish with remaining 1 teaspoon lemon zest.
Nutritional Facts
Per 8 servings
- Calories: 821
- Carbohydrate: 69g
- Fat: 55g
- Fiber: 3g
- Protein: 18g
- Sugar: 62g
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