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
iamse7en says
Holy moly, this pie is absurdly good. I don’t know my way around the kitchen but I followed the instructions carefully and it turned out amazing. Yes, my crust did sink a bit as it did for others, but I pushed it back up a bit after it cooled a bit. It took a little while of whisking the lemon curd on low heat before it thickened. I wasn’t sure what I was doing for most of the steps, but it worked beautifully! Thank you. It is soooooo effing good!
Julie says
Is the xanthan gum totally necessary? It’s the one thing I don’t have! :-)
Mellissa Sevigny says
It might be a tad runny without it but it won’t ruin the recipe to omit it – guar gum or arrowroot powder can also work if you have one of those.
Kara says
In the nutritional information, is the carb count listed for the whole pie? (46 carbs, with 1/8 being a little over 5 carbs) Or is that the carbs for one slice?
This looks delicious. I’m looking forward to trying it!
Erin Monroe says
I would try it again. Are you using margarine? The water comtent will ruin your crust. I made it as directed using Kerrigold and it was fabulous!
Erin Monroe says
I made this last night. As a huge fan of lemon meringue pie and lemon-filled cake for every childhood birthday I absolutely LOVED this pie. Everything came together perfectly, though I did add a few drops of sweet leaf liquid stevia in addition to the swerve. I didn’t have any issues with my crust except that I letbit over-brown a bit. At first it was solid and I could barely cut through it (I think I made it ever so slightly too thick) but after adding the filling and refrigerating it over night it softened nicely. Actually, when it was hard I almost threw it away until I took a bite. It was so delicious (like a cookie) that I decided to take a chance on it. That simple crust is fabulous. I will be using it frequently from now on. So I thought the soft, fluffy filling was wonderful the night before… after chilling in the fridge it was firmer and even better!! The other great thing about is because it’s chilled you don’t notice the cooling effect of the erythritol. Thank you so much Mellissa. This is my first keto dessert 1 month in and I can’t wait for the next recipe!
Myra Paredes says
I always use liquid Stevia for my baking recipes. What would be right amount to use for this recipe?
Mellissa Sevigny says
Erythritol measures like sugar so you can use the equivalent for the same amount of sugar and can likely find the conversions for your brand on their website. The stevia may be a problem in the crust because it won’t bulk up or caramelize the same as the erythritol does. Just be aware of that and maybe try a different crust base.
Ashley says
Do you think cream of tartar would be a good substitute for the xanthan gum?
Genevieve says
The flavors are wonderful, crust was fine, curd thickened beautifully. After cooling, I whipped up the cream and then folded in 1/3 as directed and it all immediately curdled :( I’m not sure what happened. Any advice?
I’m still gonna eat it, curds and all ^_^, but I can’t really serve it at the family dinner as planned now :(
Mellissa Sevigny says
Not sure what happened there Genevieve, never had that happen before!
Renata says
Mine curdled, too! Have you had luck trying it again? If so, did you change anything about it?
Lulu says
It’s because of temperature difference, much like when making french buttercream. Both the curd and whipped cream should be cold. There’s a chance you might rescue it by putting the whole thing in the fridge, then rewhipping it.
Sarah says
Is there anyway to make a strawberry version of this?
Erin Monroe says
What a great idea! I can picture it with beautiful bits of strawberry lacing the whipped pink fluffiness. You could thicken the strawberry/sweetener mixture with glucomannan or a similar low carb thickener. I’ve done it successfully with blueberries. I also sometimes add sugar free jams/preserves to accomplish the same. Happy experimenting! ?
Renata says
YES! I used to make a frozen strawberry meringue torte, and was actually thinking of making it again with the leftover egg whites from this lemon pie recipe! It’s a similar style pie, though not quite the custard-texture of this one.
The strawberry meringue I’ve made is very very close to this: http://www.epicurious.com/recipes/member/views/strawberry-meringue-torte-passover-50079419 If you have good strawberries, you don’t need to add any sugar at all. And, if you want to, I’m sure that powdered erythritol [put your erythritol in a coffee or spice grinder to powder it] would work just fine. I eventually got so lazy with that recipe that I stopped making the crust AND the sauce, so it was basically just strawberry meringue ice cream!
I think I’ll make a triple batch of that stuff with the 6 egg whites left over from this lemon cloud pie….
Deb K says
Wow, this is just amazing. Labor intensive, but so worth it! I am taking it to Thanksgiving dinner at my brother and sister-in-law’s house so that my husband and I can have dessert. Watch now, they will all eat my pie instead of her pecan pie and sweet potato pie LOL. I had to taste the filling when I made it, and a little piece of crust broke off, so….oops.