Lemony, tart, and sweet, with a delicious coconut crust, this refreshing keto lemon pie recipe is easy to make and perfect for any party! Keto, Atkins, Sugar Free, and Gluten Free too.
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So one thing you can’t get here in Belize is lemons, which I found weird because I’ve always considered it a tropical citrus fruit. I was surprised to find that there are lots of green limes and even green oranges, but not a single festive yellow lemon to be found anywhere here on the island of Ambergris Caye.
Knowing that from our scouting visit in February before we moved, (and because I really wanted to use this super cute lemon juicer I got at Target this winter) I decided to make this Keto Lemon Pie in New York before we left.
When I say before we left, I mean RIGHT before we left! I wish I’d taken a photo of the actual kitchen when I was trying to get these keto lemon pie pictures done, because we were literally moving out while I was finishing it!
Being a serious lover of lemon desserts though, I was determined to get this low carb lemon pie done in case it was my last keto lemon dessert for awhile!
And it will likely be – but what a way to go out!
This keto lemon pie is intensely lemon flavored in the best possible way. The keto crust is a combination of my coconut crust for the Strawberry Swirl Cheesecake, and my almond shortbread cookie recipe. It’s sweet and toasty and sturdy enough to literally pick up the piece of pie with your hands to eat it.
You know, for when you’re standing in front of the open fridge at 2am and you don’t want to dirty any dishes (or have anyone hear your fork clinking against the plate and wake up to catch you eating lemon pie out of the fridge in the wee hours….or maybe that’s just me….) so you just grab a piece and eat it standing there, reveling in its sweet, lemony goodness.
Yeah, that.
This keto lemon pie got me through the last couple of days of stress before we finally left for Belize. I even brought the leftovers with me to a friend’s house that we were staying with between the time we’d moved out and when we actually left the country! Which was bad because then I had to share – but it was a hit even with the non low carbers!
For science, we tried freezing the last few pieces of this low carb lemon pie to see if it would be good. It was OK once we’d thawed it for a few minutes, but honestly I like the contrast of the pillowy lemon filling against the crunchy, toasty crust better when it’s just chilled in the fridge.
You’ll have to make it and let me know which you prefer!
As if there wasn’t enough to love about this keto lemon pie – it’s really easy to make! The crust bakes alone and the filling is made with my low carb lemon curd (which can be made in advance and kept on hand in the fridge), folded into some lightly sweetened whipped cream.
That’s it.
My point is, you could be eating this keto lemon pie in less than an hour!
Well? Why are you still here?!?!?
Go! Go! Make it and be sure to report back!!!
More Delicious Lemon Desserts
Warm Lemon Pudding Cakes – Once Upon a Chef (Not keto)
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Keto Lemon Pie
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Diabetic
Description
Lemony and sweet, this refreshing low carb lemon pie recipe is easy to make and perfect for any summer party! Keto, Atkins, Sugar Free, and Gluten Free!
Ingredients
For the Crust:
- 6 tablespoons butter, softened
- 3/4 cup erythritol (I used Swerve)
- 3/4 cup dried shredded coconut (unsweetened)
- 3/4 cup super fine almond flour
- pinch of salt
For the Filling:
Instructions
For the Crust:
- Combine the butter, erythritol, coconut, almond flour and salt in a medium bowl and mix until a dough forms.
- Press the dough into a pie plate, going all the way up the sides.
- Bake the crust at 350 degrees (F) for 15 minutes, or until golden brown.
For the Filling:
- Melt the butter in a small saucepan on low heat.
- Remove from heat and whisk in 1/2 cup sweetener, lemon juice, and lemon zest until dissolved. Whisk in the egg yolks and return to the stove over low heat.
- Whisk continually until the curd starts to thicken.
- Remove from the heat and strain into a small bowl. Chill.
- In a large bowl, whip the heavy whipping cream, xanthan gum, and 1 Tbsp sweetener together until stiff peaks form.
- Fold 1/3 of the whipped cream mixture into the chilled lemon curd until combined.
- Add the lightened lemon curd mixture to the remaining whipped cream and gently fold together until fully combined, but still fluffy.
- Spoon the filling into the cooled pie crust. Garnish with additional whipped cream and lemon zest if desired.
- Serve chilled – will keep up to a week in the refrigerator.
Notes
Note: Your crust may slide down a bit during baking. Once you remove it from the oven it will remain soft for about 10 minutes before hardening. If it’s slid down, wait five minutes, press it back into the shape you want and let it cool and harden before filling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Keto Pie Recipe
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8th pie
- Calories: 427
- Fat: 46g
- Carbohydrates: 2.5g net
- Protein: 4g
Addison Johnson says
That looks really something that anyone would have a drool over it. I have never considered lemon as resort for making deserts, except from you can really make grool (good and cool) drinks out of it and it is a source of some good Vitamins and other vital nutrients plus it helps in detoxifying. I’ve heard of using this wonderful little yellow piece of enlarged eye tears (‘cause it comes in the shape of tears, right? At least from what I saw on the drawings of kids) in culinary but I’m not that type of person who explores with cooking or baking. I sometimes cook but most of the time I leave the cooking others. It is enough that I decide which is a good food/ ingredient and which is not. And look at that piece of art! It is really hard to say no when someone offers you that. I will definitely try this at home!
Norma Tumberg says
I am going to have to try the pie– ha! it rhymes! :-) My husband just may fall in love with me all over again!
You moved to Belize!! wow………..looks lovely there!! Enjoy.
Thanks for the recipe!! all of them. :-)
Mellissa Sevigny says
Hope it’s a huge hit Norma – be sure to report back!!!
Carolyn says
Like Belenda, I also want to know about the grittiness issue. I made low-carb lemon curd recently with Pyure (erythritol and stevia blend) that I powdered in the blender, and it crystallized and made gritty lemon curd. Anybody know how to prevent that? I’ve had the same thing happen with Swerve in other dessert.
Mellissa Sevigny says
I had no trouble Carolyn, maybe it depends on how long it’s cooked, but this was smooth and creamy right to the end!
Maryann says
I recently joined your site and am truly amazed at the recipes and your presentations of your pics. You are a very interesting person and am enjoying your new life too. I’m not a lemon fan but this recipe might change my mind over the hot summer here!!! Thanks.
Mellissa Sevigny says
Welcome to IBIH Maryann and thank you! If there is any lemon recipe that can win you over then I believe this is the one!!!!
Ann S says
Love your pictures. Oh how I’d love to move to someplace like Belize. What a beautiful, peaceful place to live. And the pie looks delicious. My mom and I are big fans of lemon flavored dishes (and my kids as well). Hubby, not so much. But I will definitely try this pie and those of us lemon fans can enjoy the delicious lemony goodness. And hey, I just ordered my own Meyer Lemon tree so one day when I finally get lemons from it, this can be my first lemon recipe! But in the meantime, I will definitely try this with store bought lemons.
Mellissa Sevigny says
Meyer lemons would be fabulous with this Ann – especially home grown! Even your hubby might enjoy this one – let me know if it’s a hit!!!
Belenda says
This looks so yummy! Any trouble with the filling getting gritty after its cool though? Just bought a bag of lemons so hope to make this soon. My sister lived in Belize for awhile too, but moved to other countries later. Still lives in Central America though. I visited for 3 weeks last year and went to Tikal. Hotter than blue blazes! LOL lost 13#’s while I was there. Love seeing pics!
Mellissa Sevigny says
I had no problem with grittiness Belenda! It was ultra smooth and creamy right up until we ate the last piece four days later! Haven’t explored much other than than the island we’re living on yet, but we’re excited to spend some time on the mainland in August!
Jan Johnson says
Oh yes, more photos please! What a gorgeous place you have moved to! I cannot believe that water and that you had a whole island to yourselves. What an amazing adventure that must be.
P.S. The pie looks wonderful too!
Mellissa Sevigny says
The pictures don’t even do it justice Jan, the water is crystal clear and always full of colorful fish! I’ll have to post some videos I took while snorkeling around – it’s like watching ocean TV! :)
Sarah says
This recipe looks awesome and yummy!
How did the cat do on the plane? I’m debating about flying my cat from Wisconsin to Texas or drive him. He doesn’t do well in a car. Thought the plane would be less traumatic, but he’s a talker.
P.S. We love Ambergris Caye!
Jennifer in Spring, TX says
I moved to Texas (Houston) from Wisconsin (Wauwatosa) too :)
When my parents moved to Texas, they drove with their cats and they were miserable the entire time. When I moved to Texas, I flew my cat and he had no problem at all with it.
Mellissa Sevigny says
Ha! I could write an entire post just about that Sarah! We had a lot of tangles, including having to deplane because of a mechanical issue and then waiting four hours at JFK for another plane. I had packed food and a container for water, as well as disposable pads inside their bags in case they had to “go” in transit. ALL OF THOSE ITEMS WERE CRUCIAL. In the end they weathered it fine and I never sedated them, but it was a long two days of travel for all of us! They cried a bit initially and freaked out during takeoff, but were pretty quiet when we got to cruising altitude! So glad it’s over though!!!!
Sarah says
Thanks for sharing! I’m leaning towards flying him now after your experience. Now all I have to do is convince my hubby!!
Kim says
Hoe do you get to move to Belize?
Janice ingram says
Look for a homeopathic liquid safe for use in animals. I moved from N. Carolina to Texas years ago…24 as a matter of fact, so I can’t remember the name of it but my cat did really well in the car.
Carole @ From My Carolina Home says
Looks like a wonderful place. Looking forward to seeing your new home.
Mellissa Sevigny says
Thanks Carole, we’re loving it!!
Jenuinearticle says
Omg…I’ve never been a fan of lemon anything, but I am going to make this pie! I discovered about a year ago that I much prefer limes to lemons (and it opened up a whole new world for me) so I will also make a lime version at some point, I’m sure.
Two questions…#1 I can rarely find unsweetened shredded coconut in the store. If I can’t locate it, do you think the crust would come out okay without it? #2 is the erythritol used granulated or confectioners?
Mellissa Sevigny says
I love limes too and will likely make a lime version of this over and over while we’re here in Belize!!! In answer to your questions, 1) if you can’t get the coconut just make the dough from my lemon almond shortbread cookies and use that instead – it will work great! 2) I used the granulated but the confectioners would also work and is sometimes cheaper for some reason! Enjoy! :)
BjoLiz says
I only have Confection Swerve. Do I need to do some conversion for this sweetener from the granular version?
Martha says
Big Lots almost always has Bob’s Mill Unsweetened Shredded Coconut.
Judi says
Good to know, thanks!