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
Monica says
Lovely looking pie. Do you think this can be made with coconut cream rather than heavy cream?
Mellissa Sevigny says
It’s possible Monica – not sure how it will react with the lemon juice though or how the flavors will work together – let us know if you try it!
Ketowithlouisa says
Just made it and it was amazing I did omit Sugar in the crust as I feel like it doesn’t need it and it was perfect!!! It totally hit the spot! will absolutely make again!
Brittany Danley says
I’m having this same issue – crust soup! And I used the ingredients exactly as listed. I’m going to let it bake awhile longer & see what happens.
Lulu says
Holy cow. I thought the curd was gazmic until I folded in the whipped cream. This should be illegal. Best. Low carb. Dessert. Ever.
Forget the pie crust. I’m eating this as 8 servings of mousse. Thank you x million!
Lulu says
Update! Still love the ‘mousse’ and I’ve had time to play with it.
1) l made a pretty pink cranberry version using 3/4 cup of homemade unsweetened cranberry puree (~ 180g cranberries with 100mL of water, boil, mash, through a seive).
2) I’ve made both the lemon & cranberry versions using 2 egg yolks and 2 whole eggs instead of 6 yolks. I was getting tired of meringues and omlettes and if, like me, you are trying to eat low carb AND limit fats, this cuts out 8.8g fat and also 76cal and 0.8g carbs. It doesn’t affect the texture or consistency at all.
Mellissa Sevigny says
Thanks for sharing all of your tips and hacks Lulu! Love the idea of a cranberry version!!
Ashley says
Do we use the granulated swerve or the confectioners for this recipe?
Mellissa Sevigny says
I did but you can use either.
Terrie says
I am allergic to nuts is. there any way to
make this crust.
Charisse says
Hi I made this this past weekend and it was really good but had a grainy texture. I used powdered erythrytol to avoid that. What could have happened?
Mellissa Sevigny says
It should be thickening enough to coat a spoon but thin enough to run through the strainer, it will continue to thicken when chilled to a pudding consistency.
Jennifer says
Thanks! It was coating the spoon, but I still think it could have thickened up a bit more before I added in the whipped cream. I ended up freezing it and making it an ice box pie and it worked perfectly. The crust is amazing and I love the lemon! Next time I will let it thicken it some more and let it chill a little longer.
Tia Kathi says
When I was a little girl, my favorite dessert was lemon chiffon pie. It had a graham cracker crust and was heavenly! I was so thrilled when I found this recipe as it is quite close to my memory of the lemon chiffon pie. I have made this pie twice and it is absolutely delicious! Quite easy to make. I took it to a party last night, and no one could believe it was a low carb pie!
I do find the crust a bit tough and would like to be able to break it up with just a fork….maybe I am doing something wrong? It tastes yummy!
I think next time I will try making it with limes. Would also like to make this in little tartlets!
So many options, the lemon curd is perfect! Thank you for a great low carb recipe!
Sarah says
Made this for a potluck at work and it was a hit. I was very pleased with it as well. It was difficult to limit myself. In fact one guy at work posted he ate almost one pie to himself!