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
Shellie says
I try to avoid artificial sweeteners so I was wondering if you could use either granulated or confectioners sugar to replace it, and if so how much?
Shirley B. says
I made this pie and it was truly fantastic. Like the recipe states, my crust sank and there was a lot of butter floating on top but I used a flat sided, metal measuring cup to push it back in place. Once it cooled, it was fine, and damn tasty too. I thought it was good enough to eat like a cookie. I used a granulated stevia-type sweetener and it was ACHINGLY sweet! Tasted too “artificial-sugar” for me. I will definitely make this again but I will cut the sweetener WAY way back. Here’s a note on xanthan gum. I had never used it before and WOW that stuff is pretty…um…neat?
I made the mistake of spilling a little on my counter and using a sponge to wipe it up. Well, that sponge was ruined. The xanthan gum stuck to it (and my fingers) like glue and wouldn’t come off. It’s slimy as heck too. If you spill any of that stuff, wet a paper towel (or something you can throw away) and wipe it up. I will also wear gloves the next time I handle it. Now, I’m off to search this site for a chocolate pie recipe. If you don’t have one yet, Melissa…we’re waiting!!
Cheri says
Will try this lemon pie for “girls weekend”!
Barb Rice says
Absolutely delicious. I’ve made it three times. However, instead of pie, I make parfaits and avoid the crust issues. I mix up the crust and lightly put it on a baking sheet. Then when it’s nice and brown (flipping it during baking) I crumble it up and layer it with the lemon. It is wonderful!! This is my go to dessert as a diabetic. Tried making it with cocoa instead of lemon. Great flavor but I’m still working out the texture thing. Tried using a little cream in place of the lemon juice, but it was still very thick. Considering my next version of this. But it is truly wonderful as is, too! Thank you for this recipe!
Liz says
I just made this and my crust failed and I thought of the parfait idea, too! So glad to see you’ve done it, it worked and it’s good! Can’t wait to taste it!
Doris says
Try sugar free chocolate mousse for your chocolate parfait. Still uses eggs and cream and is very yum. Any standard recipe but replace the sugar with sweetener.
Angie says
I was wondering if I could use Stevia as my sweetener?
Mellissa Sevigny says
You can but it will taste different and won’t bulk up the same so it may be looser.
Janelle says
I made this yesterday and it was delicious! I too had issues with the crust being a huge mess. I cut the amount of butter in half and it was perfect. I wonder if there might be a typo of the amount needed? I thought it was odd that you called for “8 Tbs.” of butter vs. 1/2 cup (like you do for the pie filling)? Regardless, excellent pie! Thank you for sharing your recipes!
Mellissa Sevigny says
Thanks Janelle, I’ll go back and check my numbers just to be sure! Glad you enjoyed it!
Leslie says
Is 1/4 cup of lemon zest accurate? That is a lot of lemon…and zesting!!!!
Mellissa Sevigny says
I know it’s a pain but yes, you’ll need that much!
Belinda says
I was having trouble zesting with my grater, so I stopped in the middle and went to the store to look for a real zester. Didn’t find one but did find a cheap grater that was a lot sharper than mine was (tossed it) and I grated out 1/4 cup in no time flat. The sharpness of the tool is the key, for me, anyway!
Tracey says
I just made this and it is awesome! I used Truvia as sweetener but in the future I will cut back on the amount as it left a very slight artificial taste in my mouth. The lemon curd was awesome and tart, the incorporation with the cream made it taste so wonderful! The crust did settle and I was too busy to press it back up but it didn’t matter as it came out crisp (not hard) and delicious. I top mine with Land o Lakes sugar free whipped cream and just chow down. What a great treat, the best I’ve tried from you so far!
Mommatraveler says
My crust was a complete failure. It just ended up as a pool of melted butter in the dish. The lemon filing was delicious though!
Abby says
Mommatraveler — some with mine. So I baked another one yesterday and only used half of the butter called for in the recipe. The dough felt more crumbly — like a graham cracker crust. And it worked perfectly!!!!! The only difference (besides not having a pool of melted butter) was that the cooked crust was a little finer in texture.
Sue says
Same here! Crust was a liquid pool of failure…had to soak out the butter, transfer the rest of the crust into a 9×13 pan and rebake in order to get any sort of crust. I would use half the butter next time, or maybe some coconut flour to absorb it.
Anita says
Where did you get your juicer???
Mellissa Sevigny says
Target! They had it in a bunch of colors back in January, not sure if they are still carrying this style though!