This week there is no travel. It feels nice to be on my regular schedule. Next week, I am travelling once again. I guess I don’t want to spend too much time in the office. I’m finally attending a conference I wanted to for a while. It was always scheduled in the past during other events. This year, nothing was standing in the way. It’s more for me about supporting our partners. Since it’s rare that people from Lansing visit the upper peninsula (UP), I wanted to go an be there in person. I’m the regional point of contact for the UP anyway. What’s even more crazy is that I would travel there during their horrific winters. Just as long as I can bring my ski gear and take a day to cut up the slopes.

This week I am making a recipe from Eating Well for Lemon Icebox Pie with Coconut-Graham Cracker Crust. When I looked at this recipe, I don’t know why they call this an icebox pie. It is baked like a regular pie, but refrigerated. Usually icebox means that it’s not cooked. Regardless, it is an interesting recipe. I will be using a trick from America’s Test Kitchen to make a graham cracker style crust out of gluten free flour mix and butter. That way I can control the sugar and carbs. I will also be using a low sugar sweetened condensed milk. I use this one from Mrs. Taste. Just remember to heat is slightly to get it out of the jar. Other than that, the typical swaps are all that is needed.

Here are the original stats:

Here’s what I changed:

• I replaced the graham cracker crumbs with almond flour to reduce the carbs.
• I replaced the sweetened condensed milk with a sugar free variety to reduce the carbs.
• I increased the servings from 10 to 12 to reduce the calories.

Here are the final stats:

Here is the final recipe:

Low Carb Lemon Icebox Pie with Coconut-Graham Cracker Crust

Serves 12

• 1 cup almond flour
• ⅓ cup unsweetened shredded coconut
• ¼ cup coconut oil, melted
• ¼ teaspoon salt
• 8 large egg yolks
• 1 tablespoon lemon zest
• 1 ¾ cups sugar free sweetened condensed milk
• 1 cup lemon juice
• Toasted unsweetened coconut flakes & lemon slices for garnish

1. Preheat oven to 325 degrees F. Lightly coat a 9-inch pie pan with cooking spray.
2. Mix almond flour, coconut, oil and salt in a medium bowl. Press the mixture evenly into the bottom and up the sides of the prepared pan. Bake until the crust is set, but not browned, about 5 minutes. Transfer to a wire rack.
3. Beat egg yolks and zest in a medium bowl with an electric mixer until pale and foamy, about 4 minutes. Whisk condensed milk and lemon juice in another bowl until combined. Whisk the milk mixture into the egg mixture until blended. Pour into the crust.
4. Bake the pie until the center jiggles slightly, 20 to 25 minutes. Let cool on a wire rack for 1 hour. Cover with plastic wrap and chill for at least 2 hours or overnight. Garnish with coconut flakes and lemon slices, if desired.