Lemon Curd Keto Almond Flour Pie

This pie has a rich lemon, cottage cheese and coconut flavor, and most importantly, it's low-carb and keto-friendly. The pie is made with a soft, sweet-sour filling, similar to a cheesecake, and with a crispy crust.

Ingredients

• Low Carb Coconut Crust
• 1.50 cups sugar-free coconut flakes
• ¼ a glass of almond flour or 2 tablespoons of coconut flour
• ½ cup unsalted butter
• Keto lemon filling
• ¾ a glass of sugar substitute (such as erythritol)
• ¾ glass of lemon juice
• ¼ a glass of melted unsalted butter
• 7 pcs. egg yolks
• 1 table. spoon. lemon zest
• ¼ tea. spoon. sea ​​salt
• Creamy pie filling
• 220 gr cream cheese
• ½ glass sweetener
• ½ glass sour cream
• 1 tea spoon. gelatin
• 3 table. spoon. cold water

Directions

1. In a steam bath, melt the butter in a medium bowl.
2. Once the butter is melted, stir in the sugar substitute, salt, lemon juice, and lemon zest. Continue mixing until smooth.
3. Then add the egg yolks one at a time, mix, cook over low heat until the mixture begins to thicken.
4. Remove the bowl from the steam bath and transfer it to a small bowl. It is best to use a sieve to remove excess lumps.
5. Let cool at room temperature and then refrigerate.
6. Preheat oven to 180 C.
7. Combine coconut, coconut or almond flour and melted butter until smooth.
8. Pour the mixture into a 23 cm baking pan.
9. Bake at 180 degrees C for 20 minutes
10. Once the pie crust is done and while it is still warm, press it down with the back of a metal spoon to compress. This will make the crust crispier.
11. Mix gelatin with 3 tablespoons of cold water and set aside.
12. Combine cream cheese, sour cream, and sugar substitute.
13. Place the prepared gelatin in the filling and stir.
14. Once the crust has cooled completely, add the pie filling.
15. Then spread the lemon filling over the creamy filling.
16. Let the pie freeze completely in the refrigerator for at least 30 minutes before serving.