Ingredients
For the crust:
- 2 cups almond flour
- ½ cup chopped pecans
- ⅓ cup powdered sugar free sweetener
- 8 tablespoons melted butter
For the filling:
- 1 ⅓ cup cold heavy whipping cream
- 8 ounces cream cheese softened at room temperature
- ¾ cup powdered sugar free sweetener
- ½ cup lemon juice
- sugar free whipped topping optional, if desired
Instructions
- Finely chop pecans.
- Chill a large mixing bowl (or the bowl of a stand mixer) in the freezer for at least 20 minutes before preparing filling (this helps keep the mixture cool).
- Place chopped pecans and almond flour in a skillet. Heat over medium heat stirring frequently until golden brown. This takes about 10 minutes for the flour and nuts to be toasted and golden.
- Mix toasted flour, powdered Swerve, and melted butter in a medium size bowl. Stir until evenly mixed.
- Press the mixture into the bottom and up the sides of a pie pan. Place in the refrigerator while you make the filling.
- Whip cream cheese with an electric mixer until smooth.
- Add in powdered Swerve and whip until smooth. Add in heavy cream and continue whipping on medium/high until light and fluffy and soft peaks form.
- Add in lemon juice and continue to whip on medium until well incorporated.
- Spread in prepared crust.
- Cover and refrigerate for at least 4 hours before serving.