I recently came across an old recipe I had for a lemon icebox pie I used to really enjoy during the summer, especially around Independence Day. It was super easy to put together, and super tasty, but it had crushed, sugary cereal for the crust, cool whip, pudding, and an absolute TON of berries on top. I mean, this thing was covered. Not a spot of the filling shown through.
The pie was beautiful, but obviously not keto-friendly, so I decided to revamp a bit. I swapped out the cereal crust with one made from almond flour mixed with Swerve brown, pressed-in and baked to set. I decided to go more of a cream cheese route instead of making pudding, used one of my go-to ingredients (gelatin) to help it set up, and decided to go lighter on the berries while using them strategically to get a pretty, colorful pattern to garnish.
It turned out lemony and wonderfully creamy, and so this is one dessert I’ll definitely be bringing to this year’s celebration on the Fourth.
Minus fiber and 11.6 g sugar alcohol =
5.3 g NET carbs per slice
For the crust:
- 110 g (3.9 oz) fine almond flour (I use King Arthur brand)
- 30 g (1.05 oz) Swerve brown
- Pinch sea salt
- 1/4 tsp vanilla extract
- 1/2 stick (2 oz) unsalted butter, melted
For the filling:
- 3/4 c (6 fl oz) heavy cream
- 1 tsp vanilla flavored liquid stevia drops
- 1 envelope (1/4 oz/7 g weight) plain gelatin powder (I use Knox brand)
- 1 brick (8 oz/227 g) cream cheese, softened
- 2 tsp vanilla extract
- 85 g (3 oz) Swerve granular
- grated peel from 1 lemon
- juice of 1 lemon
- 8 oz (227 g) sour cream
For the topping:
- 13 fresh blueberries
- 18 fresh raspberries
- 1 large, fresh strawberry, sliced into 6 slices
For the crust:
- Preheat the oven to 350 degrees F.
- In a small bowl, combine almond flour, Swerve brown, salt, and vanilla and mix well to combine.
- Pour in the melted butter and stir to coat.
- Turn the crust mixture out into a 9″ pie plate and press into the bottom and up the sides evenly.
- Bake for 12 minutes, or until it’s beginning to look golden, at 350 degrees F.
- Remove from oven and set aside to cool completely.
For the filling:
- When the crust is completely cool, whip the heavy cream with liquid stevia in a mixing bowl.
- As it’s whipping, slowly sprinkle in the gelatin and continue whipping until stiff peaks.
- Set aside.
- In a large mixing bowl, cream the cream cheese on medium speed until it looks light and fluffy.
- While continuing to beat on medium, gradually add in vanilla, sweetener, lemon peel, and lemon juice, beating between each addition.
- Add the sour cream to the mixture and continue to beat on medium speed until combined and fluffy.
- Remove from the mixer, then fold in the whipped cream mixture until it’s fully incorporated.
- Fill the cooled pie crust, then decorate with the berries on top, as desired.
- Refrigerate four hours, or until well chilled.
- Slice into ten servings and enjoy!
- Serving Size: 1 slice (1/10 of the pie)
- Calories: 298
- Fat: 28.8 g
- Carbohydrates: 18 g (see Description for NET carbs)
- Fiber: 1.1 g
- Protein: 5.6 g
Keywords: Icebox pie, celebration pie, lemon, berries, easy, no bake, low bake, holiday