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.)
what size od the pie dish you are using?
Hi Sandra, just a regular-sized pie dish. I didn’t measure it.
Hello. How long will this stay good in the fridge? Thanks for the recipe, can’t wait to try it!
I’d say no longer than a few days.
Best Keto Dessert EVER!
Great! So glad you loved it.
Making this today! So excited. The store was out of powdered swerve but had powdered Truvia. Will this work?
I’m not sure. I haven’t personally tried Truvia.
With the meted butter the mixture was really soft. I baked the crust and still soft. Any suggestions as your step by step and pics show more crumbly?
I’m not sure since I’m not there to troubleshoot. Maybe my pecans were more crushed? I’m just guessing.
I’ve made this pie too many times to count because it’s that good! I am thinking of switching the pecans for almonds; is that a good idea?
Glad you love it. I’ve only made it a is, so I’m not sure.
I made it with pecans before and it was amazing. I didn’t have them this time so I used walnuts. Didn’t like it. It’s probably not as yummy with almonds either.
This is the BOMB! Wow I am shocked! This is delicious! I am eating low sugar, basically keto, and have made a couple of so so recipes but this taste better than my husbands “regular” lemon pie!
I used monkfruit for the granular sugar and it turned out perfectly will make again! The best!
Fantastic!! So glad you loved it.
This was so so so so good. The only changes I made were swapping out the Swerve for liquid stevia and then adding a tsp of bloomed gelatin in the hopes it would make up for the bulk that I lost…oh girl. You don’t know how happy I am. I made this for my mom (and dad got some also) who loves lemon desserts, and she was thrilled. She (and I) loved the texture…it can’t be put into words. And the crust was just delicious also! And so simple! Thank you!
Fantastic!! So glad you all loved it!!
I’ve just put this in the freezer.. Is the nutrition info per serving or for the whole pie? I would normally assume it is per serving.
It is per serving.
Hi can you keep this in the freezer the whole time or do you have to put it in the refrigerator and if so how many days will it stay fresh?
Hey Valerie, this never stays around in our house long enough to worry about how long it will stay in the fresh. LOL. I usually keep it in the fridge then move it to the freezer a little bit before serving. Hope you enjoy it.
Very easy to make and tastes delicious!!!
SO glad you loved it!
Wonderful refreshing and quick! Love it!
That’s a fantastic description! So glad you loved it!
Can you use splenda instead of Swerve?’
You can, but I have never tested it with Splenda so I’m not sure how it turned out.
I made this tonight and I have some issues, first the crust was very soft after 10 min bake left it in a little longer didn’t help. Cream came out perfect great taste, But it was in the freezer for more then 2 hrs when it was time to sever it was way to soft and the crust fell apart. I don’t like serving frozen pies this should not happen, never had an issue with other pies I’ve made. Never again for me.
Love and learn!
Hmm, I’m not sure where things went wrong in your process. I haven’t had any of these problems the many times I have made this recipe. Hate it didn’t turn out to your liking.
Best keto pie ever!!! We’ve tried the strawberry, raspberry and lemon versions of this pie – we like the lemon best!!!! And the lemon is fabulous with berries on top😋
Yay!!! Thank you so much for taking the time to let me know and rate the recipe. I appreciate it so much.