Description
Delicious and creamy keto baby lemon pies perfect for a low-carb dessert.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup erythritol or sweetener of choice
- 1/2 cup butter, melted
- 2 large eggs
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine almond flour and erythritol.
- Add melted butter and mix until crumbly.
- Press the mixture into a mini pie pan or muffin tin.
- In another bowl, whisk together eggs, lemon juice, lemon zest, vanilla extract, and salt.
- Pour the lemon mixture into the crusts.
- Bake for 15-20 minutes or until the filling is set.
- Let cool before serving.
Notes
- These pies are best served chilled.
- They can be topped with sugar-free whipped cream if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 150
- Sugar: 1g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg