Sugar free NO BAKE LEMON PIE

If I said to you that you could enjoy a delicious lemon pie without the worry of added sugar and carbs would you believe me? It is time to put proof in the pudding because I have got the best no bake lemon pie for you!

No Bake lemon pie

Dessert is one of those things that we can all feel a little guilty about at times. Many of us love a sweet treat after the main meal but if we are trying to be healthy and have a more balanced diet, then the dessert can be the one thing you try and cut out. Not when you have this amazing no bake lemon pie recipe on hand!

Other lemon desserts you will love:

• Lemon cream cheese mousse
• Easy lemon bars
• Lemon almond cookies
• Mini lemon tarts in puff pastry

Lemon is such a lovely ingredient for desserts. It is fresh and tangy, cleanses the palate, and feels very indulgent. A pie is also such a comforting option. Filling and oh so satisfying. Combine the two and you have an incredible dessert. But usually laden with sugar it isn’t always an option you might choose. However, this easy lemon pie promises to deliver all of the taste with no sugar. Interested? Then read on to find out how you can create my sugar-free lemon cream cheese pie.

What are the ingredients in no bake lemon pie?

For the crust:

• Almond Flour
• Pecans
• Powdered Sweetener
• Melted Butter

For the filling

• Heavy Whipping Cream – keep cold in the fridge until ready to use
• Cream Cheese – softened but not warm
• Powdered Sweetener
• Lemon Juice – freshly squeezed is preferred
• Yellow food coloring (optional)
• Sugar-free whipped topping (also optional, to decorate the pie)

How to make a lemon pie without oven?

Preparation time – 20 minutes
Chill time – 4 hours
Servings – 8

First up we need to make the crust.

1. Finely chop pecans. Place pecans and almond flour in a skillet. Heat over medium heat stirring frequently until golden brown.
2. Mix toasted flour, powdered sweetener and melted butter in a medium-sized bowl. Stir until evenly mixed.
3. Press the mixture into the bottom and up the sides of a pie pan. Place in the refrigerator while you make the filling.

Now we move on to make the filling.

1. Chill a large mixing bowl (or the bowl of a stand mixer) and the beaters in the freezer for at least 20 minutes before preparing the filling (this helps keep the mixture cool and allows for a perfect filling)
2. Whip cream cheese with an electric mixer until smooth.
3. Add in powdered sweetener and whip until smooth.
4. Add in heavy cream and continue whipping on medium/high until light and fluffy and soft peaks form.
5. Now it is time to add in lemon juice and continue to whip on medium until well incorporated. If you would like a brighter yellow color you could consider adding a few drops of yellow food coloring at this stage.
6. Spread the pie filling across the prepared crust. Cover and refrigerate for at least 4 hours before serving.
7. Slice into 8 pieces and serve with a dollop of sugar-free whipped topping if desired.
8. Keep any leftovers covered and refrigerated.

Recipe Notes and tips

Sometimes it is a good idea to get an idea on a recipe by checking out the notes first. I wanted to share with you some of the best tips to help you make this amazing pie perfect. Here are some of the things to consider.

• It is key to ensure that you get the flour and the pecans toasted just right. The pictures I have shared along with this recipe are a great indicator to follow. This will ensure that you can move on to the next step. Enabling you to get the right flavor and texture to create the perfect pie crust.
• As this is a refrigerated dessert, you also want to ensure that your preparation bowls are cooled. It keeps the mixture cold while you are working and combining ingredients. Don’t skip this step and add the bowl and the beaters to a freezer for a quick cool down, or leave it in the refrigerator as long as possible if you haven’t got enough space in your freezer.
• Leave the completed pie in the fridge for at least four hours before cutting and serving. But the longer the better to ensure that the pie sets and the ingredients have time to combine for the optimum flavor.

Variations you could try

Often we come across recipes and think they sound great and easy to create only to find out there is one thing putting you off. However, this recipe can be varied to suit your tastes, and I wanted to share with you some of the variations that you could try.

• Different flavors – One of the obvious things to change would be the flavor. Not everyone is a fan of lemon, so if you wanted why not try an alternative citrus fruit? Maybe you want to substitute the lemons for limes or oranges instead.
• Or perhaps you could look at adding some cooked and cooled berry coulis across the pie crust and then top with the cream.
• Or simply add some fresh fruit like berries or tropical fruits and sprinkle some almonds or hazelnuts.
• Make this pie an adult dessert by adding a splash of spirits such as rum or vodka.

Can you make this recipe ahead of time?

Yes, you can! This needs to be in the refrigerator for a minimum of four hours but the longer the better, so you could even make this the night before you needed it.

Can you keep the leftovers?

You can’t freeze this dish, but leftovers will last a few days in the fridge if stored in an air-tight container.

Let’s hope this has inspired you to create this delectable and tasty sugar-free no bake lemon pie at home. I hope you have enjoyed this recipe. You can check out more amazing recipes on my blog. And don’t forget to sign up for my newsletter, to get new recipes delivered straight to your inbox!

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No bake lemon pie

petro

It's time to enjoy a delicious lemon pie without the worry of added sugar & carbs as I have got the best NO BAKE LEMON PIE for you!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Refrigerator time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Calories 538 kcal

Equipment

• hand mixer
• mixing bowl
• spatula
• pie dish

Ingredients

  

1x2x3x

For the crust

• 2 Cups Almond Flour
• ½ Cup Pecans
• 1/3 Cup Powdered Swerve Sweetener
• 8 Tbsp Melted Butter

For the filling

• 1 1/3 Cups Heavy Whipping Cream cold
• 8 oz. Cream Cheese softened
• ¾ Cup Powdered Swerve Sweetener
• ½ Cup Lemon Juice fresh squeeze preferred
• Yellow food coloring if desired
• Sugar free whipped topping if desired

Instructions

 

To make the crust

• Finely chop pecans.
  
• 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.
  
• *note - in the process pictures I have included a photo of the pan before and after for reference.
  
• 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.
  

To 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. Keep any leftovers covered and refrigerated. Slice into 8 pieces and serve with a dollop of sugar free whipped topping if desired.
  

Nutrition

Serving: 1sliceCalories: 538kcalCarbohydrates: 35gProtein: 9gFat: 54gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 116mgSodium: 206mgPotassium: 113mgFiber: 4gSugar: 3gVitamin A: 1318IUVitamin C: 6mgCalcium: 121mgIron: 1mg

Keyword lemon cream cheese pie, lemon pie, no bake lemon pie, sugar free lemon pie

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