Arizona Sunshine Lemon Pie

Ingredients

Crust

• 1½ cups almond flour
• 3 tablespoons coconut flour
• 3 tablespoons butter, melted
• 2–3 tablespoons erythritol or keto sweetener
• ½ teaspoon vanilla extract

Lemon Filling

• 1 cup heavy cream
• 3 large egg yolks
• ½ cup fresh lemon juice (from ~2 lemons)
• Zest of 1 lemon
• ¼ cup erythritol (or preferred keto sweetener)
• 2 tablespoons butter

Topping (Optional)

• Whipped cream (unsweetened)
• Lemon zest or thin lemon slices
• Toasted coconut flakes (optional)

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👩‍🍳 Instructions

Step 1: Prepare the Crust

1. Preheat oven to 175°C (350°F).
2. Mix almond flour, coconut flour, melted butter, sweetener, and vanilla until crumbly.
3. Press mixture firmly into a 9-inch pie pan.
4. Bake for 8–10 minutes until lightly golden. Let cool completely.

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Step 2: Make Lemon Filling

1. In a small saucepan, heat heavy cream over medium heat until warm (do not boil).
2. In a bowl, whisk egg yolks and erythritol until pale.
3. Slowly pour warm cream into egg yolks while whisking constantly (tempering eggs).
4. Return mixture to the saucepan over low heat, stirring constantly.
5. Add lemon juice, zest, and butter.
6. Cook for 3–5 minutes until slightly thickened (will thicken more as it cools).

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Step 3: Assemble Pie

1. Pour lemon filling into cooled crust.
2. Smooth the top with a spatula.
3. Chill in the refrigerator for 2–3 hours or until fully set.

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✨ Optional Toppings

• Sweetened or unsweetened whipped cream
• Extra lemon zest for color and aroma
• Tiny toasted coconut flakes for tropical touch

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✨ Keto Tips

• Use fresh lemon juice for bright flavor.
• Sweetener can be erythritol, monk fruit, or allulose.
• Make sure pie is fully chilled before slicing for clean cuts.

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🧮 Approx Keto Macros (per slice, 8 slices)

• Net carbs: ~3–4g
• Fat: High
• Protein: Moderate

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🌞 Variations

• Add 1 teaspoon rum extract for tropical flavor
• Make mini pies or tartlets for portion control
• Add a few drops of yellow food coloring for extra sunny look