Lemon Ricotta Pie – Low Carb, Gluten Free, Keto, THM S

Lemon Ricotta Pie – Low Carb, Gluten Free, Keto, THM S

40 minutes
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. Recipe Notes The nutrition is calculated using one cup of blueberries. Feel free to use more blueberries to cover the top or other berries of your choice

Originally posted 2019-02-20 18:47:31.

Article Categories:
Uncategorized

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Don't Miss! random posts ..