Lemon Ricotta Pie – Low Carb, Gluten Free, Keto, THM S
Calories 310kcal
Ingredients
- 1 pie crust (recipe Easy Low Carb, or your favorite crust)
- 2 cups whole milk ricotta cheese
- 4 ounces cream cheese (recipe Easy Low Carb, or your favorite crust)
- 1/2 cup sweetener (recipe Easy Low Carb, or your favorite crust)
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon grated lemon zest (recipe Easy Low Carb, or your favorite crust)
- 2 teaspoons gelatin
- 1 cup fresh blueberries (recipe Easy Low Carb, or your favorite crust)
Instructions
- Prepare pie crust as directed and bake until golden brown, about 15 minutes.
- Let cool.
- Combine the first five ingredients for the filling in a food processor and blend until smooth.
- With the machine running slowly pour in the gelatin.
- Blend until smooth.
- Spread on top of the cooled pie crust.
- Refrigerate for at least 3-4 hours.
- Top with berries or whipped cream, if desired.
- Serve.
- Store any leftovers in the fridge.
- Feel free to use more blueberries to cover the top or other berries of your choice
Originally posted 2019-02-20 18:47:31.
