Flourless Lemon Keto Pie

This keto lemon pie is composed of delicate buttercream and a crispy thin crust. The pie crust consists of only three ingredients, so preparation does not require complex food search and time-consuming. For the preparation of the crust in this recipe, an important ingredient is pecan, which tastes like walnuts, but lacks the bitterness inherent in walnuts.

Ingredients

• For crust
• 1 cup chopped pecans
• 2 table. spoon. melted butter
• 1 tea spoon. Swerve (or granular erythritol)
• For filling
• 230 gr softened cream cheese
• 1.50 cups cream 30-35%
• 1 table. spoon. lemon zest
• ¼ glass of lemon juice
• ⅔ a glass of Swerve confectionery (or erythritol powder)
• 1 tea spoon. vanilla

Directions

1. Preheat oven to 180 C.
2. Grind the pecans on a grater or in a blender.
3. Add butter and granular sweetener to the chopped pecans and mix thoroughly. You can use a blender to blend.
4. Lightly grease the baking pan with butter, then add the crust mixture.
5. Brush the back of a spoon with oil and gently line the pecan mixture over the bottom of the pan and sides.
6. Bake in the oven for 10 minutes, remove the baking dish and cool the crust.
7. Beat the cream with a mixer until stable peaks are formed.
8. Add softened cream cheese, powdered sweetener, and vanilla to the whipped cream. Beat on medium speed until the mixture is smooth.
9. Add lemon juice and lemon zest, then whisk again. You may need lemon juice and zest, depending on the flavor and ripeness of the lemons. So first add half of the juice and zest, whisk, taste and adjust the amount of lemon.
10. Pour the filling mixture over the crust and flatten.
11. Place in the freezer for 1 to 2 hours before serving.
12. Store the rest of the pie in the refrigerator, and put it in the freezer for 1-2 hours before serving. A slightly frozen pie is easier to slice.