Keto Lemon Pie3
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5 from 2 votes

Keto Lemon Pie

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.
Prep Time30 mins
Cook Time30 mins
Cooling Time1 hr
Total Time1 hr
Course: Dessert, Holiday
Cuisine: Keto
Servings: 10 servings
Calories: 433kcal
Author: Tara Wright

Ingredients

Pie Crust

Lemon Curd

Pie Shell

Instructions

Keto Hazelnut Pie Crust Instructions

  • Combine hazelnut flour, coconut flour, tiger nut flour, bocha sweet and sliced cold butter in food processor.
  • 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%