To make the pie crust-

First finely chop pecans, you can do this with a sharp knife or place them in a food processor until finely chopped.

Place the chopped pecans and almond flour in a large skillet. Heat over medium heat stirring frequently until golden brown. This takes about 10 minutes for the flour and nuts to be toasted and golden. This helps give the the pie crust a nice flavor.

Mix the toasted flour and nuts, powdered Swerve, and melted butter in a medium size bowl. Stir until evenly mixed.

Press the mixture into the bottom and up the sides of a pie pan. Place in the refrigerator while you make the filling.

To make the lemon pie filling-

Chill a large mixing bowl (or the bowl of a stand mixer) in the freezer for at least 20 minutes before preparing filling (this helps keep the mixture cool while you’re making it)

First whip the cream cheese with an electric mixer until smooth.

Next add in the powdered Swerve and continue to whip until smooth. Add in heavy cream and continue whipping on medium/high until light and fluffy and soft peaks form.

Add in lemon juice and continue to whip on medium until well incorporated. If a brighter yellow color is desired add a few drops of yellow gel food coloring.

Spread the filling mixture in your prepared crust.

Cover and refrigerate for at least 4 hours before serving.

Slice into 8 pieces and serve with a dollop of sugar free whipped topping if desired.

Keep any leftovers covered and refrigerated.