Lemon Cream Pie (No-Bake Sugar-Free)
This refreshing lemon cream pie offers a creamy, tangy flavor without any added sugar and no baking required, making it a perfect guilt-free dessert.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup melted coconut oil
- 2 tablespoons erythritol or preferred sugar substitute
- 1 cup heavy cream
- 1 package (8 oz) cream cheese, softened
- 1/3 cup powdered erythritol
- 1/2 cup freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a bowl, combine almond flour, melted coconut oil, and erythritol until mixture resembles wet sand.
- Press the crust mixture evenly into the bottom of a 9-inch pie pan. Refrigerate for 15 minutes to set.
- In a separate bowl, beat the cream cheese until smooth.
- Add powdered erythritol, lemon juice, lemon zest, vanilla extract, and salt to the cream cheese and mix until well combined.
- In another chilled bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the lemon cream cheese mixture until fully incorporated.
- Pour the filling over the crust and smooth the top.
- Refrigerate the pie for at least 4 hours or until firm.
- Before serving, garnish with extra lemon zest or thin lemon slices if desired.
Notes
For an extra refreshing touch, serve chilled with fresh berries or a sprig of mint.