A lemon pie with about 2 g of carbs per slice!
Unrefined extra virgin rapeseed oil works very well here to create a creamy “lemon curd” filling. It can be used for baking as long as you bake your creations at very low temperatures (maximum 150 degrees Celsius) to protect its delicate unsaturated fatty acids.
For a small pie of 16 cm (diameter of 6 inches):
For the lemon cream filling:
– 60 ml of unrefined rapeseed oil (1/4 cup)
– 40 g Sukrin Melis (powdered erythritol)
– 3 eggs
– 120 ml of freshly squeezed lemon juice (1/2 cup)
– lemon zest to taste
– 2 tsp vanilla extract
Prepare the crust by mixing the crust ingredients together. Press the mixture onto a greased pie mold.
Prepare the pie filling: in a blender, mix the powdered erythritol and eggs. Add vanilla extract and rapeseed oil, lemon juice and lemon zest at last.
Pour the mixture onto the pie crust. Bake for 15-25 minutes at 150 degrees Celsius or until the top of the pie looks firm.
Let cool and place in the fridge for a few hours before serving.
Nutrition facts per slice: 230 kcal, 9.8 g protein, 2.3 g carbs, 0.5 g sugar, 20.2 g fat, 3.4 g fiber.