I’ve been trying to reduce my carb intake in order to lose weight. You, too?
But I really love sweets, so sometimes it’s hard.
In order for me to be successful at losing weight I need an arsenal of recipes that will keep my sweet tooth happy and keep the carbs low.
Lemon pie is one of my favorite desserts, so I set out to create a low-carb version that I could enjoy guilt-free. After several failed attempts, I finally came up with this recipe for Skinny Lemon Cream Pie.
You know a pie is a success when it disappears fast. I have to make these Skinny Lemon Cream Pies two at a time if I want to get more than one slice. Let me know how long they last at your house.
Skinny Lemon Cream Pie
Let’s pause right here and talk about these erythritol blend sweeteners for a moment.
Did you know that most sugar substitutes cause a sharp increase in your blood sugar levels much like your body’s reaction to regular sugar? Some time later that spike in blood sugar is followed by a crash which makes you feel hungry again. However, there are actually sweeteners available that do not cause your blood sugar levels to spike. Erythritol blend sweeteners are a type of those non-spiking sweeteners. To find these sweeteners look for packaging that says something like “low-glycemic effect” or “diabetes friendly.”
The two erythritol blend sweeteners I use the most are Pyure Organic Stevia and Swerve. In my area I have been able to find Pyure Organic Stevia in Walmart Neighborhood Market stores. If you can find it in a local store, it will be less expensive than purchasing online.
OK, back to the recipe. 🙂
For the crust, combine 1/2 stick of softened butter and 2 tablespoons of the sweetener. Cream together then add 1 cup of almond flour. Mix well.
Press the dough into the bottom of a pie dish.
Bake in a 400 degree oven for 15-20 minutes or until the crust is golden brown. Set aside and allow to cool completely before adding the filling.
In a large mixing bowl combine 1 1/2 cups heavy cream plus 2 tablespoons of sweetener. Mix on high speed until the mixture turns into the consistency of whipped cream as pictured above.
Add 2 bars of softened cream cheese plus 4 more tablespoons of sweetener to the whipped cream. Blend together on medium speed until combined. Add vanilla extract and squeeze the juice of 2-3 lemons into the bowl then mix again to incorporate.
I like to taste the mixture at this point to see if anything needs to be adjusted. Since the amount of juice in a lemon can vary, sometimes it needs a little more sweetener or lemon juice. Adjust according to your preference.
Pour the pie filling on top of your cooled pie crust and spread to evenly fill the dish. Refrigerate for 3-4 hours before serving.
- ½ stick Butter, softened
- 2 Tablespoons Pyure or Swerve Sweetener
- 1 cup Almond Flour
- 1½ cups Heavy Cream
- 6 Tablespoons Pyure or Swerve Sweetener, separated into 2T and 4T
- 2 bars Cream Cheese, softened
- 1 teaspoon Vanilla Extract
- Combine ½ stick of butter and 2 tablespoons of sweetener. Cream together, then add 1 cup of almond flour and mix well.
- Spray a pie dish with non-stick spray then press the dough into the bottom to cover.
- Bake at 400 degrees for 15-20 minutes. Set aside and allow to cool completely before adding pie filling.
- In a large mixing bowl combine 1½ cups heavy cream and 2 tablespoons of sweetener. Mix on high speed until the mixture turns into the consistency of whipped cream.
- Add 2 bars of softened cream cheese plus 4 additional tablespoons of sweetener to the whipped cream. Blend together on medium speed until combined.
- Squeeze the juice of 2-3 lemons into the bowl and add the vanilla extract, then mix again to incorporate.
- Taste the mixture and add any additional sweetener or lemon juice to your preferred taste.
- Pour the pie filling into prepared and cooled pie crust. Refrigerate 3-4 hours before serving.
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