Keto Lemon Pie2

Keto Lemon Pie

Delectable Keto Lemon Pie

On the Keto Diet & craving something sweet?

Me too!

I've paired a tangy lemon curd with real whipped cream and a sweet hazelnut pie crust to create the perfect Keto Holiday Dessert.

We really love lemon pie around my house.

Now that I have a pie crust that I'm happy with, I'm going to start experimenting with different fillings.

What is your favorite kind of pie?

Comment below this blog post and give me some ideas for different pie's I can make.

My husband is voting for a keto key lime pie!


keto lemon pie the whole pie

Macros

88% Fat ~ 5% Net Carb ~ 7% Protein



The Perfect Keto Lemon Pie


I perfected my lemon curd earlier this year and simply adapted that recipe to fill a pie crust…

Leaving plenty of room for real whipped cream of course.

Lemon pie has been a favorite of mine for as long as I can remember!

I used to just love the Bakers Square Lemon Supreme Pies– do you know the one's??

I can't tell you how many times I stopped at a Village Inn and ate a slice for dinner! Back in the day when I didn't know just how bad that was for me. I mean…. pie. Yum. That's about as far as my thoughts went. Ya know?

This keto lemon pie reminds me of that pie. Rich, creamy and oh-so-satisfying!

The difference is, I feel good after eating this version!


homemade keto maple syrup pouring into container giphy

What Substitutions Will Work?


Keto Sweetener Substitutions

If you haven't already tried Bocha Sweet, I highly recommend you do.

It's a superfood alternative sweetener made from a Japanese pumpkin called the Kabocha pumpkin.

Just about any alternative sweeteners will work in this recipe. You can use Monk Fruit Sweetener, Xylitol or a blend like Swerve.

You could also use stevia.

When I use alternative sweeteners I usually like to mix two of them to provide the best flavor.

What is your favorite Keto Sweetener? Comment below and let me know!


Get The Ingredients Used In Keto Lemon Pie!



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How To Make Homemade Keto Lemon Pie


Keto Lemon Pie

Course: Dessert, Holiday
Cuisine: Keto
Prep Time: 30 minutes
Cook Time: 30 minutes
Cooling Time: 1 hour
Total Time: 1 hour
Servings: 10 servings
Calories: 433kcal
Author: Tara Wright
A tangy lemon curd paired with real whipped cream and a sweet hazelnut pie crust to create the perfect Keto Holiday Dessert. Only 5 net carbs per serving.
Print Recipe

Ingredients

Pie Crust

Lemon Curd

Instructions

Keto Hazelnut Pie Crust Instructions

  • Use pulse to process until mixture resembles wet sand.
  • Add egg and pulse together until combined.
  • Place in parchment paper (or plastic wrap) shaped into a circular round.
  • Refrigerate for 30 minutes to one hour.
  • Remove from fridge and roll crust out between two sheets of parchment paper
  • Bake at 350 degrees for 10 minutes
  • For a fully baked pie crust, bake at 350 degrees for 20-25 minutes. I recommend using a crust shield to make sure the edges don’t over bake.

Keto Lemon Curd Instructions

  • Preparation
    Prepare your tools so that you can work quickly. You will need a mesh colander like the one pictured in the video to strain the lemon curd. You will also need a bowl you that the mesh colander will fit in so that you can pour the lemon curd into the colander with ease. Have this set up beside your cooking area.
  • In a medium saucepan, mix the eggs, Bocha Sweet and lemon zest together until thoroughly combined.
  • Add lemon juice and butter and turn heat to medium.
  • Whisk constantly over medium heat until mixture is thickened and come to a gentle simmer. Allow the mixture to simmer for about 20 seconds. Remove from heat.
  • Pour lemon curd through the mesh colander that you have set up with a bowl underneath. Using a wooden spoon or spatula, work the lemon curd through the colander. Set the colander aside.
  • Add 1 tsp pure vanilla extract and 5 drops Young Living Vitality Lemon Essential Oil (optional). Taste the lemon curd and add additional drops of oil until you’re pleased with the tartness.
  • Allow the lemon curd to cool for about 30 minutes before pouring it on top of your cheesecake.(Cheesecake should still have the springform pan on it.
  • Pour the lemon curd onto your finished cheesecake and spread until even. Cover and refrigerate for at least 4 hours prior to serving.

Real Whipped Cream Topping

  • Once lemon curd is cooled, pour into pie shell.
    To top, whip together 1 cup heavy whipping cream, ½ cup bocha sweet and 1 tsp vanilla until light and fluffy.
  • Refrigerate and enjoy as a special treat.

Notes

Nutrition facts are for 1/10th of a pie.
Nutrition facts are estimates.

Nutrition

Calories: 433kcal | Carbohydrates: 8g | Protein: 6g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 208mg | Sodium: 142mg | Potassium: 89mg | Fiber: 3g | Sugar: 2g | Vitamin A: 24.5% | Vitamin C: 12.5% | Calcium: 6% | Iron: 7.7%
Ingredients for Keto Pie Crust
Ingredients for Keto Lemon Curd Filling
Ingredients for Whipped Topping
Instructions for Keto Pie:
Pie Crust Instructions
  1. Combine hazelnut flour, coconut flour, tiger nut flour, granulated sugar substitute and sliced cold butter in food processor.
  2. Use pulse to process until mixture resembles wet sand.
  3. Add egg and pulse together until combined.
  4. Place in parchment paper (or plastic wrap) shaped into a circular round.
  5. Refrigerate for 30 minutes to one hour.
  6. Remove from fridge and roll crust out between two sheets of parchment paper
  7. Bake at 350 degrees for 10 minutes
  8. For a fully baked pie crust, bake at 350 degrees for 20-25 minutes. I recommend using a crust shield to make sure the edges don’t over bake.
Lemon Curd Instructions

Preparation

  1. Prepare your tools so that you can work quickly. You will need a mesh colander like the one pictured in the video to strain the lemon curd. You will also need a bowl you that the mesh colander will fit in so that you can pour the lemon curd into the colander with ease. Have this set up beside your cooking area.

Next…

  1. In a medium saucepan, mix the eggs, sugar substitute and lemon zest together until thoroughly combined.
  2. Add lemon juice and butter and turn heat to medium.
  3. Whisk constantly over medium heat until mixture is thickened and come to a gentle simmer. Allow the mixture to simmer for about 20 seconds. Remove from heat.
  4. Pour lemon curd through the mesh colander that you have set up with a bowl underneath. Using a wooden spoon or spatula, work the lemon curd through the colander. Set the colander aside.
  5. Add 1 tsp pure vanilla extract and 5 drops Young Living Vitality Lemon Essential Oil (optional). Taste the lemon curd and add additional drops of oil until you’re pleased with the tartness.
  6. Allow the lemon curd to cool for about 30 minutes before pouring it on top of your cheesecake.(Cheesecake should still have the springform pan on it.
  7. Pour the lemon curd onto your finished cheesecake and spread until even. Cover and refrigerate for at least 4 hours prior to serving.
Whipped Cream Topping Instructions:
  1. Once lemon curd is cooled, pour into pie shell.
  2. To top, whip together 1 cup heavy whipping cream, ½ cup sugar substitute and 1 tsp vanilla until light and fluffy.

Refrigerate and enjoy as a special treat.



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About the Author

Tara Wright, CHC, MBA

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Tara is a Certified Holistic Health Coach who specializes in whole body health & wellness through holistic principles. Her passion is creating low-carb, grain-free, keto-friendly recipes and helping others learn the whole-body benefits of a ketogenic lifestyle.

When she isn't creating recipes in the kitchen, you can find her hanging with her kids, immersed in a good book, traveling with her husband, attending various educational conferences or just relaxing with her four cats!

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