The Best Ever Keto Lemon Pie
This light and refreshing Keto Lemon Pie with a crunchy, delicious pecan crust is easy to make, full of incredible flavor, and the perfect low-carb dessert.
Keto Lemon Pie Recipe
It is finally spring, and I am ready for fresh fruity cold desserts to celebrate the warm weather. Mousse or fluff-type desserts are easy to make, with so many options to change the flavor. This Keto Lemon Pie is the first recipe that I’ve added a crust. I thought that a pecan crust would be amazing, along with the fresh lemon flavor in the Keto Lemon Pie. The crust is so simple, with only three ingredients, so it takes very little effort. I think it tastes best if you pop it in the freezer for an hour or two before serving, and it slices much better. I have included step-by-step pictorial instructions below for your convenience.
Keto Lemon Pie Ingredients
Pecans: Pecans are a great option for keto recipes as they provide a good source of good fats and make a perfect crunchy keto pie crust for this delicious pie.
Cream Cheese: Be sure to check the carb count; some brands contain more than others. I’ve found Philadelphia brand cream cheese to have fewer carbs than most other generic brands.
Heavy Whipping Cream: This is a staple in the keto diet as it provides lots of fat, and for this pie, it provides the desired consistency.
Swerve Confectioners and Granular: I use Swerve confectioners and Swerve granular for sweeteners in this recipe, but you could substitute Lakanto Monkfruit Classic and Powdered at the same measurement. They provide sweetness without the added carbs in regular sugar.
Step-by-Step Keto Lemon Pie
The first step is to crush the pecans. I used a mini food processor to crush my pecans, but you can crush them manually instead. Add Swerve granulated sweetener to the crushed pecan mixture and pulse to combine all ingredients. Pour pecan crust into a greased pie pan and use the back of a greased spoon to smooth and spread the crust. Continue to press and smooth out the pie crust until the bottom, and the sides of the pan are covered.
Step 2: In a bowl, use a mixer to beat heavy whipping cream. Continue beating for several minutes on medium/high until the heavy whipping cream begins to form stiff peaks.
Step 3: Add softened cream cheese (Philadelphia has the least amount of carbs compared to generic versions), Swerve confectioners, and vanilla. Then, zest and juice the lemons. I used a lemon Zester and a citrus juicer to make this job much easier! Add lemon zest to filling.
Step 4: Pour lemon pie filling into the pecan pie shell and spread. We think it tastes best if you pop the Keto Lemon Pie in the freezer for an hour or two before serving.
Enjoy!!!! YUMMMM! It is sooooo good. If you freeze it before cutting the Keto Lemon Pie, the slices serve up much better. I got a little impatient here.
MORE KETO DESSERTS:
You can access all of my recipes in my Keto/Low Carb Recipe Index or follow me on Pinterest. If you are just getting started following a keto diet and would like more information, there are tons of fantastic resources. Amazon has several great books you may want to check out here.
Keto/Low Carb Lemon Pie
Ingredients
For the Crust:
- 1 cup chopped pecans
- 2 tbsp butter, melted
- 1 tsp Swerve granulated
For the Lemon Pie Filling
- 8 oz cream cheese, softened
- 1 1/2 cup heavy whipping cream
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 2/3 cup Swerve confectioners
- 1 tsp vanilla
Instructions
For the Crust:
- Preheat oven to 350 degrees. Crush pecans finely. I used a mini chopper.
- Add butter and Swerve granular to crushed pecans and mix thoroughly. I added the ingredients to my mini processor and pulsed until all of the ingredients were combined.
- Grease a pie pan then add crust mixture.
- Grease the back of a spoon and use it to carefully smooth the pecan mixture in the bottom of the pie pan and up the sides.
- Bake for 10 minutes and allow to cool.
For the pie filling:
- In a large bowl, beat the heavy whipping cream until it forms stiff peaks.
- Add the softened cream cheese, Swerve Confectioners, and vanilla to the heavy whipping cream and beat on medium speed until the mixture is smooth.
- Add lemon juice and lemon zest then beat again. *You may need more or less lemon juice and zest depending on the ripeness of your lemons. Make sure to taste the mixture as you are preparing the recipe.
- Pour filling mixture into pecan crust and freeze for 1 to 2 hours before serving. (You may store pie in fridge and pop in the freezer for about an hour or two before serving.)
Video
Notes
Nutrition
Delicious! Thanks for a great recipe.
So glad you enjoyed it! It is definitely a favorite!
I made this today for a low carb alternative for Easter dessert. Wow! It was a huge success. Thank you so much for sharing this recipe. It is definitely a keeper. YUM
Awesome! I’m so glad you loved it!
I made this today…in hopes of encouraging a dear friend (who is diabetic) to give up sugar and LIVE healthy. This is so delicious……it would be a hit with anyone who loves lemon pie! It’s better than any lemon pie I have ever made. I think this pie may have won her over to LCHF!!
Wow! That is incredible! Thanks so much for taking the time to comment to let me know.
I love it also the strawberry
Awesome! Glad you love it.
I can’t wait to try this. Can you use stevia instead of Swerve?
I’ve only made it as is so I’m not sure how it would turn out with Stevia.
Can you use walnuts for the crust instead of pecans?
I think it would work but have never tried it.
I made it today and omg it was fun to make and tasted so good ? ?
Awesome! Glad you liked it!!
I’m so excited to try this. Do you think another nut could be substituted, like almonds?
It’s worth a try! It would increase the carb count a bit.
This was amazing!
So glad you liked it!
Made this and shared with my neighbor, who is also doing low carb. We both loved it! Thank you for sharing. This recipe is a keeper!
Glad you enjoyed it, Judy!!
I cannot develop a taste for swerve and ordered monk fruit sweetner to try. Can this be substituted? What ratio? 1:1?
They are 1 to 1 as long as you are comparing the same variety of sweetener. For instance, granular to granular or powdered to powdered.
I just made this for the first time and it was AMAZING! My whole family loved it. Definitely a keeper!
Glad you enjoyed, Melissa.
Can you substitute the nuts crust for anything else ..huge nut allergy .
You might want to search Pinterest for a coconut flour crust.
Make your Keto Pot Pie last night. Will make this pie tomorrow. I know it will be amazing as well.
Try this recipe today , it will be a keeper. Thanks for sharing
You are exactly right – BEST EVER! This is my favorite, by far, Keto dessert yet! Thank you, thank you, thank you!!!!