Ingredients:

  • 2 cups (200g) Super-fine Almond Flour
  • 1/4 cup (48g) Powdered Erythritol
  • 6 tbsp (85g) Unsalted Butter, melted
  • 1/4 tsp Sea salt
  • 1/2 tsp Vanilla extract
  • 16 oz (450g) Full-fat Cream Cheese, softened
  • 120g Monk fruit blend
  • 1 cup (240ml) Heavy Whipping Cream, cold
  • 1/2 cup (120ml) Freshly squeezed Lemon Juice
  • 2 tbsp Lemon zest
  • 1 tsp Liquid Stevia

Instructions:

  1. Combine 200g almond flour, 48g powdered sweetener, and 1/4 tsp sea salt in a medium bowl. Note: Mixing dry ingredients first ensures even distribution of the salt.
  2. Stir in 85g melted butter and 1/2 tsp vanilla extract until it looks like wet sand.
  3. Press this mixture firmly into the bottom and sides of your 9 inch pie plate. Note: A flat bottomed cup helps achieve a uniform, compressed thickness.
  4. Freeze the crust for 10 minutes until it feels solid and cold to the touch.
  5. Beat 240ml cold heavy cream in a chilled bowl until stiff, upright peaks form.
  6. Whisk 450g softened cream cheese and 120g monk fruit blend in a separate bowl until the mixture is silky and light.
  7. Slowly drizzle in 120ml lemon juice, 2 tbsp zest, and 1 tsp liquid stevia on low speed. Note: Adding liquid slowly prevents the fat from breaking or curdling.
  8. Gently fold the whipped cream into the lemon mixture using a silicone spatula until no white streaks remain.
  9. Pour the filling into the frozen crust and smooth the surface.
  10. Refrigerate for at least 4 hours until the center jiggles only slightly when shaken.