Paleo "Ricotta" Pie

FOR THE CRUST:

1 ¼ cups almond flour, sifted

3 tbsp low carb sugar substitute (like Swerve)

¼ tsp salt

¼ cup butter or palm shortening, melted

1 egg

1 tsp vanilla

FOR THE PIE:

4 eggs, beaten

1 tsp vanilla extract

15 oz Kite Hill Dairy Free ricotta (2 containers)

1 tbsp coconut flour

¾ cup plus 2 Tbsp Swerve (or 24 drops liquid Stevia), or more if desired to 1 cup

2 tsp finely chopped orange zest (I peel an orange thinly and then finely chop), optional

1 tbsp slivered almonds or pine nuts, toasted if desired, optional

Lightly butter a deep dish pie plate or spray with cooking spray. Then mix together almond flour, 3 tablespoons of sugar substitute and 1/4 teaspoon salt.

Pour in butter or shortening, 1 egg, and 1 tsp vanilla. Mix until a dough forms and press into pie plate. Bake at 350 degrees F for 10 minutes, then set on rack to cool slightly.

In a large bowl, mix beat 4 eggs and add 1 teaspoon vanilla, ricotta cheese, coconut flour, up to 1 cup Swerve or other sugar substitute and 2 tablespoons more sweetener or 24 drops of liquid Stevia ... or to taste.

Beat until smooth and then fold in orange zest and nuts. Pour into crust and bake at 350 degrees F for 45 minutes or until lightly browned and firm. Top with coconut whipped cream, ice cream, or a like TruWhip keto whipped cream.

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Paleo “Ricotta” Pie