KETO Frozen Strawberry Lemonade Pie
1 1/2 cups almond flour
1/4 cup sweetener
1/4 tsp salt
1/4 cup melted salted butter
1/2 cup sweetener
1/3 cup fresh lemon juice
4 large egg yolks
1 large egg
3/4 cup chopped strawberries
Zest of 1 lemon
1/2 tsp lemon extract
1 cup heavy whipping cream
InstructionsCrust: In a medium bowl, whisk together almond flour, sweetener and salt. Stir in melted butter until the mixture begins to clump together. Spread into a 9-inch pie pan and press firmly into the bottom and up the sides. Freeze while making the filling.
Filling: In a blender or food processor, combine strawberries, sweetener, lemon extract and lemon juice. Puree until smooth.
In a heatproof bowl set over a pan of barely simmering water, combine the egg yolks and egg. Whisk continuously until thickened, 7-10 minutes.
Remove immediately from heat and whisk into the strawberry mixture. Let cool to room temp.
In a large bowl, beat the whipping cream until it holds stiff peaks. Carefully fold in the egg/strawberry mixture and lemon zest until no streaks remain.
Spread filling into the chilled crust and freeze until firm, at least 6 hours.