This Keto Lemon Pie is the kind of dessert I could eat every day! The light, creamy filling has just the right amount of sweetness balanced with tangy lemon, all on top of a pecan crust for a truly indulgent treat.
The bright flavor will make you think of spring but would be just as perfect in the winter. (Or summer! Or fall!) If you’re ready to trade in heavier desserts for something bright and fresh, the tangy sweetness of this lemon pie is just what you need!
Don’t get me wrong; I love my decadent treats just as much as the next girl. But once spring is in the air, I like to trade in things like Keto Pecan Bars and Chocolate Fudge for fresh, fruit-based desserts.
That’s the perfect time to make this indulgent Keto Lemon Pie! The filling is light and creamy, with just the right amount of sweetness balanced by the tangy lemon flavor. It has a touch of tartness that makes it oh-so-memorable. It’s one of my favorite pie recipes!
I also love that it only takes about 20 minutes of prep work. Whip up the lemon curd filling, let it cool, beat your cream, and combine. Then fill the pecan crust, let it set in the freezer for an hour, and you’re ready to enjoy.
This Keto Lemon Pie with a pecan crust is the perfect warm-weather treat. But to be honest, with such a low carb count, it may become your go-to dessert all year round!
- Whole Eggs and Egg Yolks - Using a combination is the trick to making the perfect low-carb custard filling. Egg whites add airiness while yolks give it extra creaminess.
- Lemon Juice - When life gives you lemons, squeeze a ½ cup of fresh lemon juice for Low Carb Lemon Pie! (that’s how that saying goes, right?)
- Lemon Extract - This gives our custard filling an extra kick of flavor without adding carbs.
- Butter - Make sure you cut it into pieces, so it melts easily.
- Xanthan Gum - I highly recommend using this ingredient to help give the custard the right texture. Without it, the custard may turn out runny.
- Confectioners Low Carb Sweetener - You can buy powdered sweetener like Swerve Confectioners or throw granulated sweetener in your blender or food processor. When calculating nutrition, be sure to subtract sugar alcohols from the total carbs.
- Heavy Cream - We’ll beat this ingredient into stiff peaks before adding it to the custard to make our filling super light and creamy.
- Pecan Crust - To keep lemon pie keto-friendly, we want to use a low-carb crust. This simple 5-ingredient crust only has 2.5 net carbs per serving!
Tips & Tricks
- Don’t leave your custard unattended on the stove! The custard needs to be stirred continuously to set up properly, so you don’t want to walk away.
- You can store your Keto Lemon Curd Pie in the refrigerator, but I think the texture is best if you let the slices chill in the freezer for about 45 minutes right before serving.
- For an extra special treat, finish this off with whipped cream.
Tools Needed to Make Sugar Free Lemon Pie
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- Glass Bowl
- Fine Mesh Strainer
- Pie Plate
- Stand Mixer or Hand Mixer
Sugar-Free Lemon Pie can be stored in the refrigerator for up to 5 days. I highly recommend putting your slices in the freezer for about 45 minutes before serving.
You can also freeze the pie for up to 3 months. However, if your family is anything like mine, you may want to hide it underneath some frozen veggies… otherwise, the next time you want a slice, you may discover that the entire pie has mysteriously disappeared!
How to Make Keto Lemon Pie
Bring a pot of water to a simmer over medium heat, then set a large heat-proof glass bowl on top.
Add the eggs, egg yolks, lemon juice, butter, and xanthan gum to the bowl.
Whisk constantly for about 6 to 7 minutes until the custard mixture thickens. Whisk in the Swerve and cook for 1 minute longer, then remove from heat.
Strain the custard mixture through a fine-mesh strainer into a large bowl. Stir in the lemon extract, then allow it to cool for 25 to 35 minutes.
In the bowl of a stand mixer, beat the heavy cream until stiff peaks form. Alternatively, you could use a hand mixer.
Fold the cream gently into the lemon mixture until well-combined. Spoon the low-carb lemon curd filling into the pre-baked pie crust and freeze for at least 1 hour before serving.
You May Also Like These Keto Dessert Recipes
- If you can’t get enough of desserts made with lemon juice and lemon zest, you’ll love these Keto Lemon Bars! The lemon filling is crave-worthy.
- This Keto Panna Cotta is rich, creamy perfection topped with an indulgent sugar-free blackberry sauce. This one is one of my son’s favorite keto recipes.
- When you want a sweet and refreshing summer treat for kids and adults alike, Keto Popsicles are always a crowd-pleaser.
- If you want to wow your friends and family, this Keto Cheesecake is made with cream cheese and sour cream for a tangy filling that delivers!
- For more spring fun, check out these Chocolate Keto Easter Eggs. With a creamy peanut butter filling, this is sure to become a holiday tradition.
Keto Lemon Pie
- 1 recipe keto pecan crust
- 3 large eggs beaten, room temperature
- 2 large egg yolks beaten, room temperature
- ½ cup lemon juice
- ½ cup butter cut into pieces
- 1 ½ teaspoons xanthan gum
- ¾ cup Swerve confectioners
- 1 teaspoon lemon extract
- ½ cup heavy cream
- Set a large heat-proof glass bowl over a pot of simmering water.
- Add the eggs, egg yolks, lemon juice, butter, and xanthan gum.
- Whisk constantly for about 6 to 7 minutes until the mixture thickens.
- Whisk in Swerve and cook for 1 minute longer.
- Strain the mixture through a fine-mesh strainer into a large bowl. Stir in the lemon extract. Allow to cool for 25 to 35 minutes.
- Beat the heavy cream in a bowl of a stand mixer until stiff peaks form.
- Fold the cream gently into the lemon mixture. Spoon into the pie crust and freeze for 1 hour.
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