Dinner was a hit thanks to what Mom made, I had to grab the recipe.

Preheat your oven to 350°F (175°C).

In a medium bowl, mix together the almond flour, melted butter, and granulated erythritol until well combined.

Press the mixture into the bottom of a 9-inch pie pan to form the crust. Bake for 10-12 minutes or until lightly golden. Let it cool completely.

In a large mixing bowl, beat the cream cheese until smooth and creamy.

Add the powdered erythritol, lemon juice, lemon zest, and vanilla extract to the cream cheese, and continue to beat until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Pour the filling into the cooled crust and smooth the top with a spatula.

Refrigerate the pie for at least 4 hours, or until set.

Serve chilled and enjoy!

For a tangier pie, increase the lemon juice to 1/3 cup and add an extra tablespoon of powdered erythritol to balance the flavors. If you’re catering to a crowd with different tastes, consider adding a layer of sugar-free lemon curd on top of the cream cheese filling before chilling. For those who enjoy a bit of crunch, sprinkle some chopped nuts or unsweetened coconut flakes on top just before serving. And for a festive touch, garnish with thin lemon slices or a few mint leaves.