Keto Lemon Pie

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This delicious pie is light and refreshing! With a sweet and tangy filling, this is perfect for the warmer months but delicious throughout the year.

Prep Time20

Cook Time7

Cooling and Freezing1 25

Total Time1 52

Course: Dessert

Cuisine: American

Keyword: lemony

Servings:

Calories: 130.91kcal

Author: Wendy Polisi

Ingredients

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

Instructions

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.

Notes

Please note that nutritional information does not include the crust so that you can accurately count if you use an almond flour or coconut flour pie crust. Sugar alcohols from the sweetener are also deducted.

Nutrition