Well, I have no idea what this pie is called. I know cream cheese is a cheese and not a cream, but I tried. My mother has made this as a dessert for many of our family gatherings. She altered the recipe based on one from her Aunt Alice. On to the pie! Luckily for me, aside from the store-bought crust, it’s already low-carb! To make the crust, I’ll be using the same one from my Key Lime Pie recipe. I am using lemon and raspberry for flavoring, but any fresh fruit should work. You can substitute the monk fruit sweetener for one of your choice, but be sure to reference a conversion chart. If you decide to experiment and change up the recipe, let me know what you tried, and how it turned out!
Entire pie = 35g net carbs
Cut into 12 slices, each slice = 2.92g net carbs
- 1 large egg
- ⅔ cup almond flour
- 3 Tbsp. monk fruit sweetener
- 2 Tbsp. melted butter
- ½ tsp. cinnamon
- ½ tsp. imitation vanilla extract
- 10 oz., 2 oz. sugar-free whipped cream, separated
- 10 oz. softened cream cheese
- 10 oz. sour cream
- ½ cup, ½ cup raspberries, separated
- ¼ cup powdered monk fruit sweetener
- ¼ cup lemon juice
- Preheat oven to 350 degrees, and grease bottom of a 8-9″ round pie pan. (I used a cake pan for presentation, but this pie can get a little messy, so I recommend a pie pan if this is being served to guests).
- In a mixing bowl, combine almond flour, monk fruit sweetener, and cinnamon. Mix well.
- Add egg, melted butter, and imitation vanilla extract to mixing bowl. Mix well.
- Spread evenly at bottom and on sides of pie pan. (Grease your fingers to easily spread).
- Bake until golden brown (about 11 minutes), and set aside to cool.
- In a mixing bowl, combine cream cheese, sour cream, and whipped cream. Mix well.
- Add monk fruit sweetener and lemon juice. Mix well.
- Spread mixture evenly on top of crust.
- Crush ½ cup of raspberries. Drizzle onto pie, and swirl in. (Can substitute with sugar-free raspberry preserves or syrup).
- Refrigerate for at least 4 hours.
- Garnish with whipped cream and whole raspberries.
- Serve immediately.