Mini Keto Lemon Icebox Pies

3.23 from 9 votes

A fun and zesty mini icebox pie, bursting with fresh lemon flavor

Course Dessert, diabetic friendly dessert, Easter recipes, easy keto dessert, keto snacks, low carb dessert

Cuisine American

Keyword 5 ingredients, almond flour recipe, Atkins Diet recipes, DIY Healthy Living, easy keto desserts, easy keto no bake desserts, easy low carb desserts

Prep Time 15

Cook Time 6

Servings

Calories 642kcal

Author CJsketokitchen

Ingredients

shortbread crust:

1 cup almond flour
3 TB butter melted
2 TB natural sweetener brown or white

lemon filling:

8 oz cream cheese softened
1 cup heavy cream
1/2 cup powdered natural sweetener
1 lemon juice & zest
1 tsp lemon oil or extract
4 or 5 drops food coloring optional

US Customary - Metric

Instructions

shortbread crust:

In a small bowl, Add melted butter, almond flour, and sweetener. Stir to form crust.
Press into the bottom of mini pie pans, ramekins, or a standard pie dish.
Bake at 350 degrees for 6 minutes. Cool before filling.

lemon filling:

In a medium bowl using a hand mixer combine softened cream cheese, sweetener, juice, and zest. Beat to combine.
Add heavy cream and food coloring if desired. Continue to whip until light and fluffy.
Add filling to cooled pie crust. Chill 2 hours or overnight. Garnish with additional whipped cream if desired.

Video

Notes

Total carbs: 6g

Fiber: 4g

Net carbs: 2g

servings : 4 mini pies

serving size: 1 mini pie

Nutrition