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Crust Ingredients:
6 Tbsp almond flour
4 Tbsp Melted Butter
Filling Ingredients:
1 meyer lemon
1 can coconut milk
16 oz. cream cheese (softened)
4 Tbsp Swerve
2 Tsp Vanilla extract
1 Tsp Xanthan gum
Crust:
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Mix almond flour and butter well. Press firmly into a pie dish and bake on 350 for 10 minutes until golden brown. Let cool.
Filling:
Blend the whole meyer lemon (including peel) and the can of coconut milk in a blender until smooth. Add softened cream cheese, swerve, vanilla extract, and Xanthan gum. Blend all ingredients in a mixer until creamy. Add to crust and freeze until firm. I topped with candied meyer slices made with swerve.
