Keto Lemon Curd Pie

Keto Lemon Curd Pie

Ingredients

• 1 1/2 cup coconut flakes ((sugar-free))
• 1/4 almond flour ((sugar-free))
• 1/2 cup unsalted butter
• 3/4 cup sugar substitute ((sugar-free))
• 3/4 cup lemon juice ((sugar-free))
• 7 egg yolks
• 1 tbsp lemon zest
• 1/4 tsp sea salt
• 1 package cream cheese
• 1/2 cup sour cream
• 1 tsp unflavored gelatin ((sugar-free))
• 3 tbsp cold water

Instructions

1. Keto Lemon Curd Melt the butter in a small saucepan on low heat.
2. Once the better is melted, remove the saucepan from heat and whisk in the sugar-substitute, lemon juice and lemon zest.
3. Keep mixing until well combined.
4. Return the saucepan to stove and whisk in the eggs yolk one at and cook on low heat until the curd starts to thicken.
5. Remove the lemon curd off the stove and strain into a small bowl.
6. Allow to cool at room temperature and then store in the refrigerator and chill for 30 minutes to an hour.
7. Keto Coconut Crust Instructions Combine all the ingredients until well mixed.
8. Press the coconut mixture into a 9-inch pie crust pan.
9. Bake at 350 degrees for 20 minutes.
10. Once the pie crust is cooked and while it is still warm, press the crust with the back of a metal spoon.
11. I find that pressing the crust soon after it’s been cooked allows for a crispier crust.
12. Keto Cheesecake Filling Mix the gelatin with the cold water and set aside.
13. Combine the cream cheese, sour cream, and sugar substitute.
14. Fold in the prepared gelatin into the cheesecake batter.
15. Pie Assembly Instructions Once the pie crust is fully cooked and cooled add cheesecake filling.
16. Next spread the lemon curd topping to the cheesecake.
17. Allow for pie to fully set in the refrigerator for at least 30 minutes before consuming.
18. Store pie in the refrigerator.