Ingredients
Scale
- 1 cup almond flour
- 1/4 cup erythritol sweetener
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1/4 cup fresh lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, erythritol, and salt.
- Add melted butter and mix until a dough forms.
- Press the dough into mini pie molds.
- In another bowl, whisk together the egg, lemon juice, lemon zest, vanilla extract, and baking powder.
- Pour the lemon mixture over the crusts and bake for 15-20 minutes.
- Allow to cool and refrigerate before serving.
Notes
- These pies can be topped with whipped cream for added flavor.
- Store in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 pie
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg