Low Carb No Bake Lemon Mousse Pie Recipes

LOW CARB NO BAKE LEMON MOUSSE PIE

Low Carb No Bake Lemon Mousse Pie image

This Sugar Free Lemon Mousse Pie is the perfect, light and decadent dessert. With a delicious nutty crust and a light and airy mousse center, this pie will be a huge crowd pleaser!

Provided by Lauren Kelly

Time 4h15m

Number Of Ingredients 11

Ingredients

For the crust:
2 cups almond flour
1/2 cup chopped pecans
1/3 cup powdered sugar free sweetener
8 tablespoons melted butter
For the filling:
1 1/3 cup cold heavy whipping cream
8 ounces cream cheese (softened at room temperature)
3/4 cup powdered sugar free sweetener
1/2 cup lemon juice
sugar free whipped topping (optional, if desired)

Steps:

Finely chop pecans.
Chill a large mixing bowl (or the bowl of a stand mixer) in the freezer for at least 20 minutes before preparing filling (this helps keep the mixture cool).
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.
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.
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.

Nutrition Facts : Calories 354 kcal, Carbohydrate 10 g, Protein 9 g, Fat 28 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 116 mg, Sodium 206 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 15 g, ServingSize 1 serving

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