Looking for a creamy, tangy, and boldly citrusy dessert that brings all the richness of classic lemon meringue pie—without sugar, flour, or unnecessary carbs? This Keto Lemon Pie is exactly what you need. With its soft almond flour crust, silky mascarpone filling, and signature golden finish, this low-carb version delivers all the comfort of your favorite Southern-style pie—in a keto-approved, gluten-free format.
Perfect for meal prep , post-dinner cravings , or when you’re in the mood for something sweet but staying in ketosis, this easy-to-make lemon pie uses simple ingredients like fresh lemon juice, powdered erythritol, and unsweetened coconut milk to bring bold Mediterranean-meets-American flavor into your kitchen. Whether you’re doing strict ketosis , following a low-carb lifestyle , or simply love creamy desserts with depth and brightness, this keto lemon pie will quickly become a go-to treat in your fridge rotation.
In this article, we’ll walk you through how to make this perfect keto lemon pie from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s dive into the world of soft, spoonable, dairy-infused bliss!
Why You’ll Love This Keto Lemon Pie
This isn’t just any old pudding—it’s a sweet-tart, melt-in-your-mouth delight made with real ingredients that bring bold texture and taste together beautifully—in under 30 minutes (plus chilling time)!
Here’s why it stands out:
- 🍋 Bold lemon flavor : Made with fresh zest and juice for natural acidity and freshness.
- 🧀 Creamy cheese base : Mascarpone or cream cheese adds silkiness without heaviness.
- 🥣 Easy to make : Just mix, pour, and chill—no oven required!
- 🍯 Naturally sweetened : Uses powdered erythritol or monk fruit for clean finish.
- ⏱️ Ready in under 25–30 minutes (plus chilling time)
- 🧁 Great for gifting or freezer storage
- 🧼 Minimal cleanup : One bowl = zero mess!
Whether you’re making it for yourself after dinner, packing for lunch, or sharing at a weekend gathering, this lemon pie will quickly become a go-to handheld dessert or breakfast booster.
Ingredients You’ll Need
For the Crust Layer:
- 1 cup almond flour
- 1/4 cup crushed pork rinds or flaxseed meal (for binding and crunch)
- 1/4 tsp salt
- 1/3 cup melted butter or coconut oil
Optional: Add 1 tbsp unsweetened shredded coconut to the crust for extra flair
For the Lemon Filling:
- 8 oz softened mascarpone cheese or cream cheese
- 1/2 cup full-fat Greek yogurt or sour cream
- 1/4 cup powdered erythritol or monk fruit sweetener
- Zest of 1 lemon + 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- Pinch of salt
- 1/2 cup heavy cream or full-fat coconut cream
- 1/4 cup chopped macadamia nuts or toasted coconut (optional)
Pro Tip: Add 1 tsp lemon extract for deeper citrus flavor.
Final Assembly:
- Whipped cream or mascarpone dollop
- Fresh lemon slices or mint leaves
- Crushed pecans or edible gold dust for festive flair
- A few drops of lime juice or orange zest (for exotic contrast)
Optional: Use lemon curd for extra tart-sweet layering.
Step-by-Step Instructions
Step 1: Mix the Crust Base
In a mixing bowl, combine:
- Almond flour
- Crushed pork rinds or flaxseed meal
- Salt
Add melted butter or coconut oil and stir until a soft dough forms.
Press firmly into the bottom and sides of an 8-inch pie dish lined with parchment paper.
Chill while preparing the next layers.
Note: Use a food processor for smoother crust if needed.
Step 2: Beat the Lemon Filling
In a large bowl, beat mascarpone or cream cheese until smooth and fluffy.
Gradually add powdered sweetener and vanilla extract.
Mix in Greek yogurt or sour cream until fully incorporated.
Fold in whipped heavy cream or coconut cream in batches to keep it light and airy.
Tip: Fold in lemon zest last to preserve aroma and flavor.
Step 3: Pour Into Pan
Pour the lemon mixture over the chilled crust.
Smooth the top with a spatula.
Sprinkle additional lemon zest or crushed macadamia nuts on top before chilling.
Step 4: Chill Until Set
Refrigerate for at least 2–4 hours , or overnight for best results.
The longer it rests, the richer and more luxurious it becomes.
For faster setting, place in the freezer for 30–40 minutes .
Step 5: Garnish and Serve!
Once set, cut into slices and serve chilled.
Top with:
- Whipped cream or coconut whipped cream
- Toasted coconut flakes or chocolate shavings
- Fresh berries or mint leaves
- A drizzle of melted dark chocolate or honey substitute
Enjoy every silky, zesty bite of your Keto Lemon Pie !
Nutritional Information (Per Serving – Makes 8 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~160 kcal |
| Total Fat | ~13 g |
| Saturated Fat | ~6 g |
| Cholesterol | ~50 mg |
| Sodium | ~150 mg |
| Total Carbs | ~6 g |
| Dietary Fiber | ~2 g |
| Net Carbs | ~4 g |
| Protein | ~6 g |
Note: Values may vary based on exact measurements and optional add-ins.
Tips for the Best Lemon Pie
- Use room temperature dairy – Ensures smooth blending and better rise.
- Don’t skip resting time – Keeps the filling firm and prevents melting during slicing.
- Layer lemon early and late – Builds deep flavor during cooling and finishing.
- Make ahead and store separately – Keeps best refrigerated in an airtight container.
- Double the batch for future meals – Great for freezing and reheating later!
Variations & Customizations
Want to switch things up? Try these tasty variations:
Lemon Coconut Version
Mix in 1 tbsp unsweetened shredded coconut and top with toasted flakes for tropical flair.
No-Bake Energy Bites
Chill the mixture and roll into cold bites for grab-and-go snacks.
Vegan Option
Use cashew-based cheese and plant-based yogurt for dairy-free magic.
Raspberry Swirl
Top with mashed raspberries or swirl into the filling for tart-sweet contrast.
Chocolate Drizzle
Drizzle with melted dark chocolate for elegant dessert presentation.
Frequently Asked Questions (FAQ)
Is this truly keto-friendly?
Yes! With only ~4g net carbs per serving , it fits perfectly within a ketogenic lifestyle.
Can I use regular flour or breadcrumbs?
Not recommended—standard flour and breadcrumbs are high in carbs. Stick with almond flour or crushed pork rinds for keto compliance.
How do I store leftover pie?
Store cooled portions in an airtight container in the fridge for up to 4 days . Stir before serving if separation occurs.
What kind of lemons work best?
Fresh Meyer lemons give the richest flavor; avoid artificial extracts for cleaner finish.
Can I freeze this pie?
Yes! Freeze individual slices and thaw in fridge for best texture.
Why This Recipe Works So Well
This Keto Lemon Pie works because of its perfect balance of textures and bold flavors:
- The almond flour gives body and crunch , mimicking wheat-based bases without gluten.
- The lemon adds freshness and acidity , balancing the richness naturally.
- And the powdered sweetener blends in seamlessly , giving a classic sugary finish without the crash.
It’s the kind of snack that makes eating clean feel indulgent—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your keto pie beyond just a plate? Here are some ideas:
In Mason Jars
Layer with chia pudding, Greek yogurt, or granola for parfait-style treats.
At a Brunch
Serve chilled alongside scrambled eggs, bacon, and bulletproof coffee for a balanced morning boost.
With Berries
Top arugula or kale with warm pie bites and balsamic glaze for fusion flair.
On Toast
Spread onto low-carb bread, toasted almond flour muffins, or fathead dough slices.
As a Dip
Serve with keto crackers, apple slices, or celery sticks for dipping.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this dessert special:
Lemon Zest / Juice
Rich in vitamin C and antioxidants—supports immunity and digestion.
Mascarpone / Cream Cheese
High in calcium and healthy fats—important for brain function and satiety.
Coconut Oil / Herbs
Natural anti-inflammatory compounds—boosts heart health and flavor naturally.
Even though this is a dessert, it’s packed with nutrients that make it more than just a treat—it’s a smart addition to your balanced lifestyle when enjoyed mindfully.
Final Thoughts: A Must-Try Treat for Citrus Lovers
This Keto Lemon Pie proves that going low-carb doesn’t mean missing out on bold, comforting global flavors. With its crispy shell, rich center, and signature lemon finish, it’s the kind of treat that turns a simple bar into something magical—even without sugar or grains.
Whether you’re new to keto baking, looking for a fast weeknight dessert idea, or want to impress with homemade flair, this lemon pie deserves a spot in your kitchen. It’s easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share it with friends, or savor it solo. Either way, you’re treating yourself to something worth celebrating.
Print
Keto Lemon Pie – Silky, Tart & Perfectly Low-Carb!
- Total Time: 4 hrs 30 mins
Description
A delightful blend of tangy lemon and creamy goodness awaits!
Ingredients
6 tbsp (91 g) powdered sweetener 2 to 4 tbsp allulose or xylitol 1/2 tsp (0.25 tsp) glucomannan (can sub xanthan gum) 3/4 cup (177.44 ml) heavy cream 1 tbsp lemon zest 1/2 cup (118.29 ml) freshly squeezed lemon juice 4 large egg yolks 3 tbsp (42.61 g) butter, chilled and cut into pieces 3/4 tsp (1 tsp) lemon extract 1 cup (230 g) full fat sour cream 1 press-in pie crust, fully baked
Instructions
In a large, heavy-duty saucepan, whisk together the sweeteners and glucomannan. Add the cream, egg yolks, lemon zest, and lemon juice and whisk to combine. Set over medium heat, whisking frequently, until the mixture begins to thicken (7 to 10 minutes). Keep a close eye on it to avoid curdling. Remove from heat and whisk in the butter and lemon extract. Let cool to room temperature. Whisk in the sour cream until no lumps remain. Pour the mixture into the pie shell and refrigerate for at least 4 hours to set (overnight is best). Top with lightly sweetened whipped cream.
- Prep Time: 20 mins
- Cook Time: 10 mins
Nutrition
- Serving Size: 10
- Calories: 301
- Fat: 27.9g
- Carbohydrates: 5.9g
- Protein: 5.9g