Here’s a bright, creamy Keto Lemon Pie — tangy, smooth, and perfectly low-carb 🍋🥧
🍋 Keto Lemon Pie
Almond Flour Crust
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1½ cups almond flour
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¼ cup powdered erythritol or monk fruit sweetener
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⅓ cup melted butter
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½ tsp vanilla extract
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Pinch of salt
Instructions:
Mix all ingredients. Press into a greased 9-inch pie pan. Bake at 350°F (175°C) for 10–12 minutes until lightly golden. Cool completely.
Lemon Filling
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¾ cup fresh lemon juice
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1 tbsp lemon zest
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¾ cup powdered erythritol or monk fruit
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3 large eggs
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½ cup heavy cream
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¼ cup unsalted butter
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Pinch of salt
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Optional: ¼ tsp turmeric (for color only)
Instructions
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Preheat oven to 325°F (165°C).
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In a saucepan over low heat, whisk lemon juice, zest, sweetener, eggs, cream, butter, and salt.
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Stir constantly until thickened (8–10 minutes). Do not boil.
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Pour filling into cooled crust.
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Bake 15–18 minutes until set but slightly jiggly in center.
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Cool at room temperature, then refrigerate 2–3 hours before slicing.
Optional Toppings
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Keto whipped cream
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Toasted coconut flakes
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Lemon zest curls
Approx Keto Macros (per slice, 1/8 pie)
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Calories: ~280
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Fat: ~24g
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Protein: ~6g
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Net Carbs: ~3g
Tips
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Use powdered sweetener for smooth texture
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Chill overnight for best flavor
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Can be made no-bake with gelatin if desired
