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
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
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.)
Is this a 9” pie pan? I can’t wait to make this!
Sure is. Hope you enjoy!
This is so delicious! I made it for company that had no idea it was low carb and everyone went for seconds!
So glad you all enjoyed!!
This was fab! Next time I will try with an almond flour crust, as family aren’t all fans of pecans. I am also going to try the strawberry pie. Yum!
Awesome! Glad you enjoyed. Let me know how the next recipe turns out!
This is absolutely amazingly delicious!!!
I’m so glad you love it!
SO delicious! Made it early this morning and put it in the freezer for at least two hours. It was so refreshing on a hot summer day. The whole family agrees this recipe is a definite keeper!! Can’t wait to try the strawberry version. Thanks for the great recipes!!
Glad y’all enjoyed!!
Can I just store on the freezer? , I’m the only one in my family doing Keto
Sure. It actually slices better if you freeze it before cutting.
I am making this today for the fourth time! It is a refreshing and delicious desert. Thank you for this delight!
You’re welcome! Glad you liked it.
I was excited to see the lemon pie recipe until I saw that cream cheese was in it. I am probably the only person in the universe that gags at the taste of cheesecake, and wondered if the cream cheese makes this taste like cheesecake? If so, would there be any kind of substitute that I could use?
If cream cheese makes you gag, you’d prob want to skip this recipe. I don’t really think it tastes like cheesecake, but I would think you’d be able to taste the cream cheese. I hate it by itself but can handle it in recipes.
Thanks for the reply! Good advice, which I will follow. It’s not cream cheese that makes me gag (haha), I love that. It’s cheeseCAKE. I guess cream cheese that’s been sweetened. You know…desserted. 🤣
Hi I was wondering if I can use Pecan Flour?
I have never used pecan flour but it is keto friendly so I would think you could try it.
Flavor turned out great but I had several issues. First, I had to more than double the crust ingredients just to get it to cover the standard pie pan. Second. The time estimates are way off. 15 minutes prep time is not nearly long enough. 10 minute bake time is correct but then the crust needs to cool before you can add the filling. Don’t try this recipe if you only have the 25 minutes they say you need. All that being said, the flavor is fantastic and worth the extra time needed.
The bake and prep time will vary from person to person. Glad you enjoyed the flavor. Also, to keep the carb count down, the crust is thin. You are welcome to double as you did, but it changes the carb count quite a bit. I always try to keep that as low as possible.
Could you make this the night before you need it and store it in the fridge? Would I put it in the freezer and hour before serving it the next day?
Yes, you can fix it the night before and store in the fridge. Just pop it in the freezer for a couple of hours before you serve it.
Very very tasty! I totally forgot to make the crust on the sides!!! But it’s ok ha! Being keto, do we know exactly how many net carbs are in a slice of this beauty?
Glad you enjoyed it. The nutritional info is located at the bottom of the recipe card per servings. The number of servings is listed at the top of the recipe card. I simply divide the recipe by that number.
This has been my go to recipe for special occasions or just a special treat. I’ve found stabilizing the whip cream with gelatin helps the texture be a tiny bit firmer. I love putting fresh blueberries on top.
That’s awesome! Glad you enjoy it.
For mine and my husband’s palates, I had a hunch that less sweetener in the filling would be sufficient, and it was. I ended up using 6 Tbsps. of Better Body monkfruit/erythritol, and it was plenty sweet enough to satisfy us. 👍👍 Great recipe! I also had a funny problem: I only have 9-inch pie plates, and they don’t fit in my side-by-side freezer! Adding 1/4 tsp. of xanthan gum to the filling firmed it up just enough to let it set up sufficiently in the refrigerator after several hours. Kasey, your recipes are consistently great, and I want to thank you for that! You’re the only keto blogger I follow consistently. 😊
Great! I’m so glad you enjoyed it! Thank you so very much for your kind words.
Forgot to mention that I powdered the sweetener in my coffee grinder, Worked like a charm!
Great tip! Thanks!
This recipe was really easy to make and turned out really well had a great lemony taste to it
Awesome! So glad you enjoyed it!