Low Carb No Bake Lemon Mousse Pie Recipes

LOW CARB LEMON MOUSSE RECIPE

Steps:

• Using an electric beater, whip the cream until thickened.
• Add in the cream cheese and stevia.
• Whip until fully incorporated and creamy.
• Grate over the lemon zest, using a microplane grater, and squeeze the lemon over a sieve to catch any pips.
• Whip in the lemon zest and juice until smooth.
• Taste the mousse and add more stevia, if needed.
• Place the lemon mousse to a serving bowl and move into the fridge for a few hours to thicken, then enjoy.

LOW CARB NO BAKE LEMON MOUSSE PIE

Steps:

• Finely chop pecans.
• Chill a large mixing bowl (or the bowl of a stand mixer) in the freezer for at least 20 minutes before preparing filling (this helps keep the mixture cool).
• Place chopped pecans and almond flour in a skillet. Heat over medium heat stirring frequently until golden brown. This takes about 10 minutes for the flour and nuts to be toasted and golden.
• Mix toasted flour, powdered Swerve, and melted butter in a medium size bowl. Stir until evenly mixed.
• Press the mixture into the bottom and up the sides of a pie pan. Place in the refrigerator while you make the filling.
• Whip cream cheese with an electric mixer until smooth.
• Add in powdered Swerve and whip until smooth. Add in heavy cream and continue whipping on medium/high until light and fluffy and soft peaks form.
• Add in lemon juice and continue to whip on medium until well incorporated.
• Spread in prepared crust.
• Cover and refrigerate for at least 4 hours before serving.