Low Carb Keto Lemon Cottage Cheese Cream Pie
This is a tasty dessert for anyone who wants a sweet treat with lower carbs and calories per slice.
Ingredients:
1 pie crust baked and cooled
Lemon Cottage Cheese Cream Filling:
16 ounces cottage cheese
½ cup Monk Fruit or other artificial sweetener
½ cup lemon juice
2 t gelatin powder
1 cup heavy cream
1 t lemon liquid stevia
1 t lemon zest
1 cup blueberries (optional)
Instructions:
In a food processor, combine cottage cheese with sweetener. Process until smooth and creamy. Set aside.
Place the lemon juice in a small saucepan over medium heat until simmering. Sprinkle in the gelatin powder and whisk until completely dissolved. Set aside to cool.
In a large mixing bowl combine the heavy whipping cream with lemon stevia. Beat with an electric mixer or stand mixer until stiff peaks form. Set aside.
Fold the cottage cheese mixture into the whipped cream and stir together until combined. With the stand mixer on low, drizzle in the cooled lemon juice gelatin mixture. Stir in 1 cup blueberries and lemon zest if using.
Spread mixture into a cooled pie crust. Sprinkle blueberries and lemon zest on top of the pie. Cover and refrigerate for 2-3 hours or for best results, overnight.