This pie is really sweet and creamy, so it’s perfect served frozen. Traditionally, lemon ice box pie has sweetened condensed milk for structure (and sweetness), but at 11g carbs per tablespoon, we are substituting with heavy whipping cream! For the lemon juice, I did not squeeze my own lemons. I used pre-squeezed juice, because it has less carbs than actual lemons. 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 = 21.24g net carbs (31.24g with lemon garnish)
Cut into 12 slices, each slice = 1.77g net carbs (2.6g with lemon garnish)
- 1 large egg
- 1⅓ cup almond flour
- ¼ cup granular monk fruit sweetener
- 3 Tbsp. melted butter
- 1 tsp. cinnamon
- 1 tsp. imitation vanilla extract
- 16 oz. softened cream cheese
- ¾ cup granular monk fruit sweetener
- 6 oz. lemon juice
- ½ cup heavy cream
- Zest of 1-2 large lemons
- 2-3 small lemons (optional)
- Liquid food dye, yellow (optional)
- Preheat oven to 350 degrees, and lightly grease bottom of a 9″ pie pan.
- 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 along bottom and sides of pie pan.
- Bake until golden (about 15-20 minutes), and set aside.
- In a mixing bowl, combine cream cheese, monk fruit sweetener, lemon juice, heavy cream, and lemon zest. Mix well with a hand mixer on high speed for about 10 minutes.
- Optional: add 5-10 drops of yellow liquid food dye.
- Spread evenly on top of crust.
- Optional: garnish with slices from 2-3 small lemons.
- Refrigerate for at least 4 hours.