Post by Loupy on May 12, 2016 22:18:47 GMT -7
Sugar-Free Lemon Cream Pie {Low Carb, Gluten Free}
From: Brenda @ www.sugarfreemom.com/
Lemon lovers will adore this scrumptious pie! With a fabulous, flaky crust that is also low carb and grain free, even if you’re not quite into lemon you might just find yourself needing to try a piece!
This Beautiful Lemon Cream Pie is a low carb, gluten free and sugar-free sensation that even carb loving family and friends will enjoy!
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Serves: 12
Ingredients
1 pre-baked coconut flour pie crust
Filling
4 eggs
1/2 cup Swerve sweetener (or 1 cup sugar substitute)
1/2 cup Horizon sour cream
1/4 tsp salt
3/4 cup fresh lemon juice
1 tsp lemon liquid stevia (eliminate if not using Swerve)
Topping
1 tsp unflavored gelatin
2 tbsp water
1 1/2 cups Horizon heavy whipping cream
1 tsp vanilla liquid stevia
Optional: lemon zest over the top
Instructions
Preheat oven to 350 degrees F.
In bowl whisk together eggs, Swerve, sour cream and salt.
Slowly whisk in lemon juice and lemon stevia.
Pour filling into pre-baked pie crust.
Place pie onto a baking sheet and cover around the crust with aluminum foil.
Bake until barely set, about 30-35 minutes. Center of pie will still jiggle slightly.
Cool pie completely before adding topping.
To make topping, place the water into a small saucepan and sprinkle over the gelatin.
Heat on low stirring constantly until gelatin is dissolved. Set aside.
Pour heavy cream into a stand mixer with vanilla stevia.
Whip until peaks form.
Slowly pour in the gelatin mixture.
Spread this over the cooled lemon pie.
Refrigerate 1 hour and up to a day, loosely covered.
Top with lemon zest if desired when serving
Nutritional Informaiton
Calories: 271
Fat: 23.8g
Saturated fat: 13.5g
Carbohydrates: 8.9g
Net Carbs: 4.8g
Sugar: 1.3g
Sodium: 213mg
Fiber: 4.1g
Protein: 5.4g
Cholesterol: 164mg
From: Brenda @ www.sugarfreemom.com/
Lemon lovers will adore this scrumptious pie! With a fabulous, flaky crust that is also low carb and grain free, even if you’re not quite into lemon you might just find yourself needing to try a piece!
This Beautiful Lemon Cream Pie is a low carb, gluten free and sugar-free sensation that even carb loving family and friends will enjoy!
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Serves: 12
Ingredients
1 pre-baked coconut flour pie crust
Filling
4 eggs
1/2 cup Swerve sweetener (or 1 cup sugar substitute)
1/2 cup Horizon sour cream
1/4 tsp salt
3/4 cup fresh lemon juice
1 tsp lemon liquid stevia (eliminate if not using Swerve)
Topping
1 tsp unflavored gelatin
2 tbsp water
1 1/2 cups Horizon heavy whipping cream
1 tsp vanilla liquid stevia
Optional: lemon zest over the top
Instructions
Preheat oven to 350 degrees F.
In bowl whisk together eggs, Swerve, sour cream and salt.
Slowly whisk in lemon juice and lemon stevia.
Pour filling into pre-baked pie crust.
Place pie onto a baking sheet and cover around the crust with aluminum foil.
Bake until barely set, about 30-35 minutes. Center of pie will still jiggle slightly.
Cool pie completely before adding topping.
To make topping, place the water into a small saucepan and sprinkle over the gelatin.
Heat on low stirring constantly until gelatin is dissolved. Set aside.
Pour heavy cream into a stand mixer with vanilla stevia.
Whip until peaks form.
Slowly pour in the gelatin mixture.
Spread this over the cooled lemon pie.
Refrigerate 1 hour and up to a day, loosely covered.
Top with lemon zest if desired when serving
Nutritional Informaiton
Calories: 271
Fat: 23.8g
Saturated fat: 13.5g
Carbohydrates: 8.9g
Net Carbs: 4.8g
Sugar: 1.3g
Sodium: 213mg
Fiber: 4.1g
Protein: 5.4g
Cholesterol: 164mg
