Baby Lemon Impossible Pies Directions:
-
Preheat oven to 350°F (175°C). Grease a standard muffin tin or line it with paper liners.
-
In a large bowl, whisk together flour, erythritol, baking powder, and salt.
-
Add almond milk, melted butter, eggs, lemon zest, lemon juice, and vanilla extract. Whisk until smooth and well combined.
-
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
-
Bake for 20–25 minutes, or until golden brown around the edges and set in the center.
-
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
-
Dust with powdered erythritol if desired. Serve plain or top with fresh berries.
WW Points Calculation
-
3/4 cup white whole wheat flour → 9.00
-
1/2 cup granular erythritol sweetener → 0.00
-
1/2 teaspoon baking powder, 1/4 teaspoon salt, lemon zest, lemon juice, vanilla extract → 0.00
-
1 cup unsweetened almond milk → 1.00
-
1/4 cup light butter → 10.00
-
2 large eggs → 0.00
Total Points: 20.00
Servings: 12 pies
Points per serving: 1.67
Nutrition Information
Calories: 72
Fat: 4g
Protein: 3g
Carbohydrates: 7g
Sugar: 1g
Sodium: 95mg
I'm waiting for your comments! Enjoy!
