Before getting into the recipe itself, low carb pie, we found some very important information about the two main ingredients of this preparation: lemons and eggs. Lemons are rich in more than 60 flavonoids and citric acid, which is converted to citrate in the body.

Citrate is also converted to acetyl CoA, which is one of the two precursors for the neurotransmitter acetylcholine. Acetylcholine is important for REM sleep, learning, and memory. The other precursor for acetylcholine is choline! Egg yolks are high in choline. Choline is also a major source of methyl groups that are important in epigenetics.

Finally, choline is also a precursor to phosphatidylcholine, the main component of all cell membranes, which affects the structure, permeability and function of cells and is particularly important in neurons as it plays a role in general neurotransmission. There are certain gene polymorphisms that increase the need for more dietary choline, which is rich in eggs and low carb pie!

Low carb pie | Ingredients for this recipe:

mass:

• 200 g of Brazil nut flour;
• 1 pinch of salt
• 1/2 tablespoon flaxseed flour
• 1/2 to 1 cup of sweetener;
• 1 egg.
• 50 g melted butter
• 1 cup dry shredded coconut

Low carb lemon pie | Filling ingredients:

• Zest of 1 common or Sicilian lemon;
• 1/2 cup lemon juice;
• water until completing 300 ml
• 1/2 cup of sweetener;
• 4 egg yolks;
• 2 teaspoons of green banana flour or biomass;
• 1 tablespoon [15g] butter.

Topping Ingredients:

• 4 egg whites;
• 1/4 cup sweetener.

Low carb pie | How to prepare

First of all, preheat the oven to 180 degrees.

In a bowl, place 200 grams of Brazil nut flour, a pinch of salt, half a tablespoon of flaxseed flour and ½ cup of your favorite brand of sweetener. Mix the dry ingredients well.

Open the mixture in half and add a whole egg and 50 grams of softened butter. Then mix everything with your hands until you have a completely homogeneous dough. Once it is completely mixed, you will notice that it will become sticky. To stop it from sticking to your hands, add 1 cup of dry grated coconut to the dough.

Shape this dough into a removable ring mold number 23, evenly on the bottom and sides and place it to bake in the oven already preheated to 180 degrees.

While the dough is baking, let's prepare the filling for our low carb pie:

Grate the peel of a lemon into a pan, add half a cup of lemon juice and water until the amount reaches 300 ml and place it in the pan together with the lemon zest and add half a cup of sweetener of your choice, bring to a medium heat until it starts to boil, when this happens you can turn off the heat.

In another bowl, separate the egg yolks from the whites. Set the whites aside and add 2 teaspoons of green banana flour to the yolks and mix until everything is well combined.

To prevent the beaten egg yolks from cooking, add half a cup of boiled lemon juice and stir well. Once done, add the egg yolks to the lemon juice, mix well and heat again until the mixture thickens. Once thickened, cook for another 3 minutes on low heat, then remove from heat and let cool.

Take the egg whites and add 1/4 cup of sweetener until they form a very firm snow.

With the dough ready, add a tablespoon of butter to the lemon cream, stir until it melts and pour it into the dough in the pan and cover with the egg whites evenly and bake for approximately 20 minutes. Remove from the oven, noting that the topping should be slightly golden, let it cool and place in the refrigerator until it is very cold.

Once chilled, just unmold and enjoy your meal. low carb pie.

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