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
Tammy S says
I try to make my husband a dessert every Sunday, and this one hit the spot. For me, however, the star is the amazing crust. I could just make the crust and cut cookies out of it (which may happen next weekend). I’m not a fan of the texture of the almond flour in my baking, but this recipe did not bother me at all. (or as we like to say at home, this one didn’t hurt my feelins).
Mellissa Sevigny says
Thanks Tammy, it’s been years since I’ve made this one and your comment put it back in the front of my mind so it’s going to happen soon! Appreciate you taking the time to rate and comment and so happy that you enjoyed this recipe!
Rosemary says
Hi, I love all your recipes. I need them to be gluten free and dairy free and most times the ones I’ve made have turned out well with dairy free substitutes but I I would like to know if there is anything that I can use instead of the almond flour which is so expensive in the UK. Also i don’t necessarily need them to be KETO. Hope you can help. Thanks
Nivia says
Hi! Are you using powdered or granulated Swerve? Thank you!
Stephanie Yu says
I too had trouble with the crust. So I ditched the original crust and made your press in crust. That worked out beautifully.
Daniella says
Made this for a family get together. Didn’t have lemons so used limes. So good. My mother in law was VERY disappointed I wouldn’t give her the leftovers lol! Love your book and cook from it often. This will become a new staple in our rotation!
Karen says
You have so many people aware of how awesome this recipe is that you really don’t need my high five, but it deserves recognition. My equal favorite is the Lemon Sour Cream Bundt cake in your book but I can’t find it here to tell you that it too is amazing. I served it with coffee for a Christmas lunch and didn’t even mention how healthy it was and no one guessed. THANKS for all these great recipes.
Tara Shippee says
What a great giveaway! I’d love one of these pots ???
Vicki Gier says
It tastes great, but what is the breakdown in Nutrition?
Sheila says
Great recipe! My husband and I loved it. It has a really strong lemon flavor and is delicious:) Definitely recommend it!!
JetWan says
This pie is amazing! I added an egg to the crust and it tasted like an almond, coconut cookie. Very hard to stop at 1 slice. Thank you!