Paleo-Friendly Lemon Pie

• Crust:
• 1 1/2 cups almond flour
• 1/3 cup granular no-calorie sucralose sweetener (such as Splenda(R))
• 6 tablespoons butter, melted
• 1/2 teaspoon ground cinnamon
• Filling:
• 2 (8 ounce) packages cream cheese, softened
• 2 (14 ounce) cans sweetened condensed milk
• 3/4 cup freshly squeezed lemon juice
• 2 teaspoons lemon zest, divided
• Topping:
• 1 (8 ounce) container frozen whipped topping, thawed

1. Preheat oven to 375 degrees F (190 degrees C).
2. Mix almond flour, sucralose sweetener, butter, and cinnamon together in a large bowl. Press over the bottom and up the sides of a deep-dish pie plate to form a crust.
3. Bake in the preheated oven until crust is firm, about 7 minutes. Let cool completely.
4. Beat cream cheese in a bowl with an electric mixer until light and fluffy. Beat in sweetened condensed milk. Add lemon juice and 1 teaspoon lemon zest; beat until thoroughly blended. Pour filling into the cooled crust.
5. Refrigerate until filling is set, about 4 hours.
6. Spread whipped topping over lemon filling. Garnish with remaining 1 teaspoon lemon zest.

crust, almond flour, granular no, butter, ground cinnamon, filling, cream cheese, condensed milk, freshly squeezed lemon juice, lemon zest, topping, frozen whipped topping

Taken from www.allrecipes.com/recipe/258124/paleo-friendly-lemon-pie/ (may not work)