This tangy and refreshing dessert is perfect for anyone following a paleo lifestyle who still wants a sweet treat. Made with simple, natural ingredients, it’s a delicious way to enjoy a classic favorite without any guilt.
Prep Time30 min
Cook Time7 min
Total Time37 min
Difficulty
Medium
Smart Cooking Tips
Use fresh lemon juice and zest for the best flavor.
Make sure the crust ingredients are well chilled before pressing them into the pan.
Let the pie chill in the fridge for several hours to firm up properly.
Ingredients
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Why This Dish Is Worth Trying
This dessert combines bright, tangy lemon flavor with a crust made from wholesome ingredients. It’s a refreshing treat that satisfies sweet cravings without processed sugars or grains. Perfect for those who want a guilt-free indulgence.
Step 1
Warm your oven to 375°F (190°C). In a large bowl, combine the almond flour, sucralose sweetener, butter, and cinnamon until the mixture comes together. Press this into the bottom and up the sides of a deep-dish pie plate to create your crust. Pop it in the oven and bake for about 7 minutes, or until it feels firm to the touch. Once done, let it cool completely.
Step 2
While the crust cools, whip the cream cheese in a bowl until it's light and fluffy. Then, mix in the sweetened condensed milk until smooth. Add the lemon juice and a teaspoon of lemon zest, beating everything together until well combined. Pour this filling into your cooled crust.
Step 3
Place the pie in the fridge and let it chill for around 4 hours, or until the filling has set nicely. Before serving, spread some whipped topping over the lemon filling and sprinkle the remaining teaspoon of lemon zest on top for a little extra zing. Enjoy!
119
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Serving Inspiration
Serve slices with a dollop of coconut whipped cream or a sprinkle of toasted nuts. It pairs nicely with a cup of herbal tea or a fresh berry salad for a light, balanced dessert.
Leftover Storage Tips
Keep the pie covered in the refrigerator for up to 3 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and thaw in the fridge before serving.
Frequently Asked Questions
Can I use a different flour instead of almond flour for the crust?
Almond flour is best for the texture and flavor, but you can try coconut flour; just use less as it absorbs more moisture.
Is there a substitute for sweetened condensed milk to keep it paleo?
Traditional sweetened condensed milk isn’t paleo; consider using a homemade coconut milk-based sweetened condensed milk alternative.
How long should I chill the pie before serving?
Chill the pie for about 4 hours to allow the filling to set properly.
Can I use fresh whipped cream instead of frozen whipped topping?
Yes, fresh whipped cream works well and can add a lighter texture.
What can I do if my crust is too crumbly after baking?
Make sure the butter is melted and mixed well; pressing the crust firmly into the pan helps it hold together.
Can I make this pie ahead of time?
Yes, it can be made a day in advance and stored in the fridge until ready to serve.
Is this pie gluten-free?
Yes, since it uses almond flour and no wheat products, it is gluten-free.
How can I make the lemon flavor stronger?
Add extra lemon zest or a bit more lemon juice to enhance the citrus taste.
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