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Keto No Bake Lemon Icebox Pie
Alice

Keto No Bake Lemon Icebox Pie Recipe

This Keto No Bake Lemon Icebox Pie is a bright, creamy, and effortless low-carb dessert that keeps the spirit of a classic lemon icebox pie while staying keto-friendly. It’s an ideal make-ahead treat for summer gatherings or a refreshing end to a weeknight meal.
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Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Keto, Low-Carb
Calories: 365
Ingredients Method

Ingredients
  

Crust
  • 1 1/2 cups almond flour ≈168 g
  • 3 tbsp melted unsalted butter ≈42 g
  • 2 tbsp powdered erythritol ≈24 g — optional
Filling
  • 8 oz full-fat cream cheese ≈227 g, softened
  • 1 cup heavy whipping cream ≈240 g
  • 1/2 – 3/4 cup powdered erythritol ≈100–150 g, to taste
  • 1/4 cup fresh lemon juice ≈60 g
  • 1 tbsp lemon zest ≈6–8 g
  • 1 envelope unflavored gelatin ≈7 g, bloomed in 2–3 tbsp cold water and dissolved
  • 1 tsp vanilla extract optional
  • Garnish: thin lemon slices sugar-free whipped cream, or a few berries (optional)

Method
 

  1. In a bowl, combine almond flour, melted butter, and powdered erythritol until mixture holds when pressed. Press into a 9-inch pie dish evenly to form crust. Chill while you make the filling.
  2. Bloom gelatin: sprinkle gelatin over 2–3 tbsp cold water, let swell 3–5 minutes, then warm gently until dissolved; cool slightly.
  3. Beat cream cheese until smooth. Add sweetener, lemon juice, lemon zest, and vanilla; mix until combined. Stir in dissolved gelatin.
  4. Whip heavy cream to soft peaks. Fold one-third of whipped cream into cream-cheese mixture, then gently fold in remaining cream until uniform and airy.
  5. Pour filling into crust, smooth the top, cover, and refrigerate at least 4 hours or overnight until set.
  6. Garnish and slice chilled. Serve chilled or slightly warmed at room temperature for a softer spoonable texture.