Mini Lemon Cream Pie

Have you ever wanted to finish off an entire pie by yourself?  Now you can!  This little lemon cream pie has so few carbs, you can eat the entire thing yourself without blowing your carb allowance.

Mini Lemon Cream Pie

Crust

2 tablespoons salted butter
2 teaspoons powdered erythritol
1/4 teaspoon vanilla
1 tablespoon coconut flour

Lemon Filling

1/2 cup sugar-free Lemon Da Vinci syrup
1 tablespoon heavy whipping cream
2 teaspoons powdered erythritol
1 1/2 teaspoons glucomannan powder

Cream Topping

1/8 cup heavy whipping cream
1/2 teaspoon powdered erythritol
1/2 teaspoon Fiberfit Liquid
1/8 teaspoon vanilla

Spray or grease a small microwavable bowl.  Set aside.  In another small microwavable bowl, melt butter.  Add erythritol and vanilla; mix well.  Mix in coconut flour until smooth.  Pour into prepared bowl and microwave for 40 seconds (or until getting dry, but not turning brown).  Set aside for 15 minutes to cool and firm up.

In a small bowl, whisk lemon syrup, cream, and erythritol for the filling until frothy.  Whisk in glucomannan powder very gradually to avoid lumps.  Continue whisking until it starts to thicken.  Pour over cooled crust in bowl.  Set aside to firm up.

In another small bowl, use mixer or egg beater to whip Cream Topping ingredients until stiff.  Carefully spread on top of lemon filling.  Chill in frig.  (I left mine in the frig for an hour.)

This makes 1 serving with about 3 net carbs.

It doesn’t really look like a pie, but it tastes like one!  8+d

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