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
Cortnie says
Can I use regular granulated sugar in place of the sugar replacement?
Mellissa Sevigny says
Yes! It measures the same as sugar so use the same amounts!
Susan D says
I finally got around to making this and…WOW, that is LEMONY! I didn’t even use the lemon zest because I was in a rush and lazy. But it wasn’t missed. I was also worried that 1/8 wouldn’t be big enough pieces, but this is very rich and satisfying, so even my husband said 1/8 was enough for him. The only problem I had was that the crust didn’t just sink during baking – it turned into a complete puddle. I waited about 7 minutes before able to mush it back into place, but some parts had already hardened. We loved the flavour of the crust, though – goes perfectly with the lemon!
Lily says
My crust behaved very oddly too! I did mix the crust together in a stand mixer, but I didn’t overmix. After 13 minutes in the oven it was totally flat and lovely around the edges but jiggly in the middle, like a cheesecake! I left it another few min then trusted it would be okay and pulled it out. I let the crust cool and mushed it all back into place, but it was the strangest crust making experience of my life! It firmed up nicely in the fridge, and the pie is delightful. But wow that crust is weird.
Also, I did not bother straining the curd, I find if you are gentle enough heating the yolks nothing curdles and the curd comes out smooth without straining! Just really do whisk constantly! I let it get pretty thick, sort of thin pudding which thickened nicely when chilled.
Tia Kathi says
I made this yummy pie yesterday for a dinner party. It was so good! It was much easier to make than I Thought it would be. I used Splenda, as that was the only sugar substitute I could get. The crust stayed in place when baked….I really pressed it into the sides, so no slippage. I did almost over beat the cream, so I think my filling came out a bit denser than I was hoping for….almost like a cheese cake filling! Perfect lemon flavor! Will be making this again for sure! And passing the recipe on to others! Thank you!
Erin says
My crust sticks to the pie plate….I literally can’t get it out of the dish….this is the second time I’ve made it…same thing both times. I used Truvia baking blend….could that be it? Other than that this pie is excellent!!
Belinda says
I made this today, after looking at the recipe for weeks! I LOVE lemon ANYthing and this sounded right up my alley. The crust was tricky, After 15 minutes, the outer edges were browned but the middle was totally soft with lots of fat floating on top. I re-shaped it and put it back in the oven for another 15 min but it really didn’t look any different. The brown edges were nice and firm so I thought maybe sticking it under the broiler for a bit, just till it was all brown, would work. Well, it all toasted nicely and when it cooled was very very firm! Now I’m wondering if it would have firmed up after the first 15. The lemon curd is genius, btw. So now the pie is in the fridge cooling and it looks delish!! Thank you SO MUCH for this and all of your recipes. I do not like to cook/bake and I feel if I didn’t have these recipes to keep me going, I would have given up on the low carb thing. I had (emphasis on HAD) pre-diabetes and thought “OH HELL NO”, not me! So after 3 months, had dropped 25 lbs (without trying) and brought my A1-C back to normal. At this point, I think I can continue this indefinitely. Thanks, and keep ’em coming!!!
Pj says
I can find unsweetened coconut and zanthan gum at my small Walmart. Can’t wait to try the recipe. Thanks for all the tips.
Emma says
Holy Mackerel! I just made this pie and it is AMAZING. The crust mostly needs to set and cool before you add the filling, but for those worried, the best trick for any pie crust is to put aluminum foil around just the sides/edges to keep it from browning too quickly, and then cook for an extra 5 mins (from 15 to 20 mins), removing the foil in the last 3-4 minutes. I did that with this recipe and it helped brown the bottom of the crust without overdoing the sides.
Seriously delicious recipe!
Kathi Ellis says
When I was little, we used to make a dessert called lemon chiffon pie, with a graham cracker crust… this sound very like it!
I am going to make this tomorrow… any ideas for using all the egg whites?
Susan D says
I’m making an omlette tomorrow morning…
Beth Ann says
I made this using Nellie and Joe’s Key Lime juice for a party this weekend. It was “to DIE for” delicious!! I only changed two things. First, I used a little less lime juice than the amount of lemon juice called for, because N & J is so intense. Second, I switched out Splenda for half of the Swerve in the recipe. I do this with all my dessert baking to save money, preserve sweetness and lesson the “cooling” sensation from erythritol. A fantastic and easy recipe. Thanks so much!
Kristin Bailey says
I thought I was the only one who struggled with that cooling sensation in erythritol! I thought I was nuts!
Kati says
Okay, I’ve made this three times, OMG, the second time, I ate the whole thing in two days, two tries. Not good for my diet, but this is fantastic. I’m taking the third one to a family reunion tomorrow, the first one had my hubby and his mother battling for the last bite. and neither one of them eats LC.
I’m wondering if I could make the cookie crust, bash it up after cooling, fold it into the Lemon/whipped cream mixture and make popsicles. Would be great! Plus portion control, all in one.
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