Description
Delightfully tart and creamy, these Keto Baby Lemon Pies are the perfect low-carb treat for any occasion!
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup erythritol
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/3 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine almond flour and erythritol.
- Stir in melted butter until well mixed.
- Press the mixture into small pie dishes to form a crust.
- Bake the crusts for 10-12 minutes or until slightly golden.
- In another bowl, whisk together the eggs, lemon juice, lemon zest, vanilla extract, and salt.
- Pour the lemon filling into the pre-baked crusts.
- Bake for an additional 15-20 minutes until the filling is set.
- Let cool, then refrigerate for at least an hour before serving.
Notes
- For best flavor, use freshly squeezed lemon juice and zest.
- These pies can be topped with whipped cream or a sprinkle of extra lemon zest.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 50mg