These sugar-free mini lemon buttermilk impossible pies form their own crust as they bake, with a creamy lemon custard center and golden edges.

Scale

1/2 cup almond flour

2 tablespoons coconut flour

1/2 cup powdered monk fruit sweetener

1/2 teaspoon baking powder

1/4 teaspoon salt

2 large eggs

3/4 cup buttermilk

1/4 cup melted butter

1 tablespoon lemon zest

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

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2. Preheat oven to 350°F and grease muffin pan.

3. Whisk dry ingredients together.

4. Whisk wet ingredients until smooth.

5. Combine wet and dry mixtures.

6. Divide batter into muffin cups.

7. Bake 22–28 minutes until set.

8. Cool completely before serving.

Batter will be thin—this is normal.

Let pies cool fully to set layers.

Use powdered sweetener for smooth texture.