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Keto Lemon Pie
Alice

Keto Lemon Pie Recipe

This Best Keto Lemon Pie Recipe delivers bright lemon flavor, creamy custard texture, and a nutty almond crust — all with low net carbs (~3.6 g per slice). It’s reliably settable, adaptable for dairy-free needs, and perfect for keto-friendly celebrations.
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Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Keto-Friendly, Modern
Calories: 244
Ingredients Method

Ingredients
  

  • 1½ cups almond flour ≈ 144 g
  • ¼ cup butter melted (≈ 56.7 g)
  • 2 tbsp powdered erythritol crust
  • Pinch of fine salt
  • 4 large eggs
  • ½ cup fresh lemon juice ≈ 120 ml
  • 1 tbsp lemon zest
  • ½ cup powdered erythritol filling — or erythritol/monk fruit blend, to taste
  • ½ cup heavy cream ≈ 120 g

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch pie pan lightly. Zest lemons first, then juice to get ½ cup.
  2. In a bowl, mix almond flour + 2 tbsp powdered erythritol + pinch salt. Add melted butter and stir until mixture holds when pressed. Press into the pie pan, covering base and sides. Bake 8–10 minutes until lightly golden. Cool slightly.
  3. In a large bowl, whisk 4 eggs with ½ cup powdered erythritol for 1–2 minutes until pale. Slowly whisk in lemon juice, then add lemon zest. Whisk in heavy cream until smooth. Taste and adjust sweetener.
  4. Pour filling into the pre-baked crust; smooth top. Bake 20–25 minutes until edges are set and center jiggles slightly. Avoid overbaking.
  5. Cool on a rack 30 minutes, then refrigerate at least 2 hours (overnight best). For clean slices, run a warm knife between cuts.