Keto Coconut Lemon Delight

Allergens

Nuts (almond)

Ingredients

• 1 cup almond flour
• 1/2 cup unsalted butter, melted
• 2 tablespoons Swerve Sweetener
• 1 can (13.5 oz) coconut cream
• Zest and juice of 2 lemons
• 3 large eggs
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). In a medium bowl, combine almond flour, melted butter, and Swerve Sweetener until well mixed. Press mixture into the bottom of a 9 inch pie dish. Bake for 12 minutes or until golden brown. Remove from oven and let cool.
2. Meanwhile, in a large saucepan, whisk together coconut cream, lemon zest, lemon juice, and eggs over medium heat. Cook until mixture thickens and coats the back of a spoon, stirring constantly to prevent scorching. Once thickened, remove from heat and let cool slightly.
3. Pour the lemon mixture over the almond crust, spreading evenly. Chill in the refrigerator for at least 4 hours or until set.

Chef’s Insight

The perfect balance of sweetness and tanginess makes this dessert a crowd-pleaser!