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3.50 from 188 votes

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.
  • Feel free to use more blueberries to cover the top or other berries of your choice

Nutrition

Calories: 310kcal