Step 1

Lightly grease a 9-inch pie dish and set aside.

Step 2

To make the crust, in a bowl beat egg and sweetener.

Step 3

Add the butter, salt and almond flour and mix until soft dough forms.

Step 4

Press the mixture into the bottom and up the sides of the pie dish.

Step 5

Prick the bottom of the crust all over with a fork.

Step 6

Refrigerate for minimum one hour.

Step 7

Preheat oven to 350°F.

Step 8

Bake in preheated oven for 10 minutes.

Step 9

To make the filling, in a large bowl add the eggs and sweetener and beat until well combined.

Step 10

Add the sour cream and lemon zest and beat to combine.

Step 11

Slowly pour in the lemon juice and mix to combine.

Step 12

Remove the crust form the oven.

Step 13

Pour the filling into the crust.

Step 14

Return the pie dish to the oven and bake for 30-35 minutes or until only slightly jiggly in the center.

Step 15

Remove from the oven and allow to cool completely.

Step 16

To make the whipped cream layer, add the water and gelatin to a small saucepan and mix to combine.

Step 17

Heat it over low heat until the gelatin is dissolved.

Step 18

Set aside and allow to cool slightly.

Step 19

Add the heavy cream and sweetener to a bowl and whip until soft peaks form.

Step 20

Add the gelatin mixture and whip to combine.

Step 21

Spread the mixture over the lemon pie.

Step 22

Sprinkle with extra lemon zest.

Step 23

Refrigerate until ready to serve.