Description
Delicious and creamy Keto Baby Lemon Pies that are perfect for a low-carb dessert option.
Ingredients
Scale
- 1/2 cup almond flour
- 1/4 cup granulated erythritol
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, erythritol, and melted butter to form the crust.
- Press the mixture into mini pie pans to form a crust and bake for 10-12 minutes.
- In another bowl, whisk together eggs, lemon juice, lemon zest, vanilla extract, and salt.
- Pour the lemon filling into the baked crusts.
- Bake for an additional 15-20 minutes, until set.
- Let cool before serving.
Notes
- These mini pies can be stored in the fridge for up to a week.
- Top with whipped cream for extra indulgence!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 150
- Sugar: 1g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg