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No-Bake Sugar-Free Lemon Pie

This no-bake, sugar-free lemon pie features a tender almond flour crust and a rich yet light lemon-cream cheese filling, perfect for a quick and refreshing dessert.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 1/2 cups almond flour
  • 0.25 cups 1/4 cup melted butter
  • 2 tbsp 2 tbsp powdered sugar substitute (like erythritol)
For the filling
  • 1 package 1 package (8 oz) cream cheese (softened)
  • 0.5 cups 1/2 cup powdered sugar substitute
  • 0.25 cups 1/4 cup fresh lemon juice
  • 1 tbsp 1 tbsp lemon zest
  • 1 tsp 1 tsp vanilla extract
  • 1 container 1 container (8 oz) sugar-free whipped topping (like Cool Whip or homemade)

Method
 

Preparation
  1. In a medium bowl, stir the almond flour, melted butter, and 2 tablespoons powdered sugar substitute until the mixture is evenly moistened and holds together when pressed.
  2. Firmly press the crust mixture into the bottom of a 9-inch pie dish, creating an even layer. Refrigerate the crust while you prepare the filling.
Filling
  1. In a large bowl, beat the softened cream cheese until smooth and free of lumps.
  2. Gradually add the remaining 1/2 cup powdered sugar substitute, then stir in the fresh lemon juice, lemon zest, and vanilla. Beat until fluffy and homogenous.
  3. Gently fold the sugar-free whipped topping into the cream cheese mixture until smooth and airy.
Assembly
  1. Pour the filling into the chilled almond crust, spread it evenly, and smooth the top.
  2. Refrigerate the pie for at least 4 hours until the filling is fully set and firm.
  3. Slice and serve chilled, optionally topping with extra whipped topping and lemon zest.

Notes

Make sure the cream cheese is softened to avoid lumps in the filling. A minimum chill time of 4 hours is recommended for the pie to set properly.