I just lately got here throughout an outdated recipe I had for a lemon icebox pie I used to essentially take pleasure in throughout the summer season, particularly round Independence Day. It was tremendous straightforward to place collectively, and tremendous tasty, nevertheless it had crushed, sugary cereal for the crust, cool whip, pudding, and an absolute TON of berries on high. I imply, this factor was coated. Not a spot of the filling proven by means of.
The pie was stunning, however clearly not keto-pleasant, so I made a decision to revamp a bit. I swapped out the cereal crust with one constructed from almond flour combined with Swerve brown, pressed-in and baked to set. I made a decision to go extra of a cream cheese route as a substitute of creating pudding, used one in all my go-to components (gelatin) to assist it arrange, and determined to go lighter on the berries whereas utilizing them strategically to get a fairly, colourful sample to garnish.
It turned out lemony and splendidly creamy, and so that is one dessert I’ll positively be bringing to this 12 months’s celebration on the Fourth.
Minus fiber and 11.6 g sugar alcohol =
5.3 g NET carbs per slice
For the crust:
- 110 g (3.9 oz) high-quality almond flour (I take advantage of King Arthur model)
- 30 g (1.05 oz) Swerve brown
- Pinch sea salt
- 1/4 tsp vanilla extract
- 1/2 stick (2 oz) unsalted butter, melted
For the filling:
- 3/4 c (6 fl oz) heavy cream
- 1 tsp vanilla flavored liquid stevia drops
- 1 envelope (1/4 oz/7 g weight) plain gelatin powder (I take advantage of Knox model)
- 1 brick (8 oz/227 g) cream cheese, softened
- 2 tsp vanilla extract
- 85 g (3 oz) Swerve granular
- grated peel from 1 lemon
- juice of 1 lemon
- 8 oz (227 g) bitter cream
For the topping:
- 13 contemporary blueberries
- 18 contemporary raspberries
- 1 giant, contemporary strawberry, sliced into 6 slices
For the crust:
- Preheat the oven to 350 levels F.
- In a small bowl, mix almond flour, Swerve brown, salt, and vanilla and blend effectively to mix.
- Pour within the melted butter and stir to coat.
- Turn the crust combination out right into a 9″ pie plate and press into the underside and up the edges evenly.
- Bake for 12 minutes, or till it’s starting to look golden, at 350 levels F.
- Remove from oven and put aside to chill fully.
For the filling:
- When the crust is totally cool, whip the heavy cream with liquid stevia in a mixing bowl.
- As it’s whipping, slowly sprinkle within the gelatin and proceed whipping till stiff peaks.
- Set apart.
- In a big mixing bowl, cream the cream cheese on medium pace till it seems to be gentle and fluffy.
- While persevering with to beat on medium, steadily add in vanilla, sweetener, lemon peel, and lemon juice, beating between every addition.
- Add the bitter cream to the combination and proceed to beat on medium pace till mixed and fluffy.
- Remove from the mixer, then fold within the whipped cream combination till it’s absolutely integrated.
- Fill the cooled pie crust, then enhance with the berries on high, as desired.
- Refrigerate 4 hours, or till effectively chilled.
- Slice into ten servings and luxuriate in!
- Serving Size: 1 slice (1/10 of the pie)
- Calories: 298
- Fat: 28.8 g
- Carbohydrates: 18 g (see Description for NET carbs)
- Fiber: 1.1 g
- Protein: 5.6 g
Keywords: Icebox pie, celebration pie, lemon, berries, straightforward, no bake, low bake, vacation