Description
Keto Baby Lemon Pies are a delightful and guilt-free dessert option that combines the zesty flavor of lemon with a low-carb crust, perfect for those following a ketogenic diet.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup erythritol sweetener
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, erythritol, melted butter, and salt until well mixed.
- Press the mixture into the bottom of mini pie tins to form the crust.
- Bake the crusts for 10-12 minutes or until golden brown.
- In another bowl, whisk together the egg, lemon juice, lemon zest, and baking powder.
- Pour the lemon filling into the baked crusts.
- Bake for an additional 15-20 minutes until the filling is set.
- Let cool before serving. Enjoy your Keto Baby Lemon Pies!
Notes
- For a sweeter pie, adjust the amount of erythritol to taste.
- These pies can be stored in the refrigerator for up to a week.
- Garnish with whipped cream or fresh berries for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg