Keto Lemon Pie
This Keto Lemon Pie is a creamy, tangy, and sugar-free dessert that satisfies your sweet tooth while keeping carbs low. Made with a buttery almond flour crust and a silky lemon filling, it’s the perfect guilt-free treat for anyone on a keto diet.
Ingredients
For the Crust:
- 1 ½ cups almond flour
- ¼ cup melted butter
- 2 tablespoons powdered erythritol
- ½ teaspoon vanilla extract
For the Lemon Filling:
- 3 large eggs
- ½ cup fresh lemon juice
- ½ cup powdered erythritol
- 1 teaspoon lemon zest
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
Instructions
- Step 1: Prepare the Crust
- Preheat oven to 350°F (175°C).
- In a bowl, mix almond flour, melted butter, powdered erythritol, and vanilla extract until a dough forms.
- Press the dough evenly into a greased 9-inch pie pan.
- Bake for 10-12 minutes, until golden brown. Let it cool.
- Step 2: Make the Lemon Filling5. In a medium saucepan over low heat, whisk together eggs, lemon juice, erythritol, lemon zest, heavy cream, vanilla extract, and sea salt.6. Stir constantly for 5-7 minutes until the mixture thickens.7. Remove from heat and pour the lemon filling into the cooled crust.
- Step 3: Chill and Serve8. Let the pie cool at room temperature for 15 minutes, then refrigerate for at least 2 hours to set.9. Slice and enjoy! Optionally, serve with whipped cream and fresh berries.
Notes
- Make it dairy-free by replacing heavy cream with full-fat coconut cream.
- For extra lemon flavor, add an additional teaspoon of lemon zest.
- Store in the fridge for up to 5 days or freeze for up to 2 months.