- Crust:
- 1 1/2 cups almond flour
- 1 cup granular no-calorie sucralose sweetener (such as Splenda®)
- 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
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- Bake in the preheated oven until crust is firm, about 7 minutes. Let cool completely.
- 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.
- Refrigerate until filling is set, about 4 hours.
- Spread whipped topping over lemon filling. Garnish with remaining 1 teaspoon lemon zest.