Desserts

Easy keto lemon cream pie

Picture easy keto lemon cream pie with lemon cream with mascarpone cheese

Easy keto lemon cream pie is creamy low carb lemon pie with easy keto press in pie crust. Sugar free, gluten free, light and refreshing keto lemon pie.

I was thinking about creamy and refreshing keto lemon pie for few days. Yesterday, after a long working day I decided to make it. And I have to share it immediately because it’s so good!

I wanted to have a keto lemon cream pie with light lemon cream. Light and fluffy low carb lemon pie with mild lemony flavor. Just didn’t want it to be too sour or too sweet. It has to be refreshing and fluffy keto pie.

This low carb cream lemon pie recipe is all of that and more. Light, lemony, creamy, flavorful and beyond that, it is sugar free and gluten free.

Picture of a slice of low carb lemon pie

This is not recipe for lemon cream cheese pie but it is recipe for lemon mascarpone cheese pie and it is so easy to make. With really simple and delicious whole food ingredients. 

One reader gave me so wonderful compliment – he told me that he likes my recipes because they are realistic! That’s so powerful to hear, but also it is obliging me to continue this way. This lemon pie recipe is definitely realistic. With few normal, everyday ingredients that you have in your low carb kitchen.

Mascarpone cheese, eggs, some sweetener, almond meal and coconut flour. Just whole food keto ingredients.

Picture of keto lemon cream tart with crispy keto pie crust

TIPS TO MAKE EASY KETO LEMON CREAM PIE

PRESS IN KETO CRUST

Keto press in crust is easy to make. Just mix all ingredients to make keto dough and press in to pie dish. If you want your low carb pie crust to be crispy, use cold butter. Colder your butter and your hands are – crust will be more crispy. Definitely don’t use melted butter.

Bake low carb crust on 180 C/350 F for 15 minutes or until golden brown and your keto crust is done.

Picture of keto lemon cream pie with topping and berries

KETO LEMON CREAM

Low carb lemon cream is very light cream easy to make. You just need to whisk lemon juice and zest with low carb sweetener, eggs and heavy whipping cream and bring it to boil and stir for 3 minutes.

After boiling for 3 minutes, just mix in butter and mascarpone cheese until smooth and silky cream is formed. Pour mixed cream in the pie shell and keep it in the fridge for 8-12 hours. The best is overnight.

Picture of delicious keto lemon cream pie with heavy cream topping and berries

HEAVY WHIPPING CREAM TOPPING

For the topping I use plain heavy whipping cream. Just whipped before serving. Don’t whip it in advance, it’s much better when it’s freshly whipped.

If you love your keto desserts to be sweeter, add 1 or 2 TBS of powdered low carb sweetener. In case you want to avoid all sweeteners but you love sweet taste, add 1 tsp of vanilla extract. Vanilla gives sweet feeling, just like you added some sweetener.

Picture of easy keto lemon cream pie with lemon and mascarpone cheese cream

Want to try other keto recipes with lemon?

No bake lemon keto energy balls

Keto peach cake with lemon

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Enjoy and let me know how was it!

Cheers!

Ines

Easy keto lemon cream pie

Print Recipe
Serves: 12 Cooking Time: 20 min

Ingredients

  • KETO CRUST INGREDIENTS
  • Blanched almond meal 1.5 cup/150 g/5.3 oz
  • Coconut flour 3 TBS/24 g/0.85 oz
  • Erythritol or other low carb sweetener 1/4 cup
  • Cold or softened butter 7 TBS/105 g/3.7 oz
  • Pinch of salt
  • Zest of 1 organic lemon
  • KETO LEMON CREAM INGREDIENTS
  • 2 lemons juice 1/3 cup/70 ml
  • Zest of 1 organic lemon
  • Powdered erythritol or another low carb sweetener 1/2 cup to 2/3 cu (depends how sweet you like it)
  • Heavy whipping cream 1 cup/200 ml
  • 2 eggs
  • Butter 2 TBS/30 g/1.06 oz
  • Mascarpone cheese 1 cup/250 g/8.8 oz
  • Vanilla extract 1 TBS or 1 vanilla bean
  • TOPPING
  • Heavy whipping cream 1 cup/200 ml
  • Vanilla extract 1 tsp (optional)
  • Powdered erythritol 1 - 2 TBS (optional)
  • Fresh berries (optional)

Instructions

1

KETO CRUST PROCEDURE

2

Preheat the oven to 180 C/350 F.

3

Mix all dry ingredients and lemon zest, add softened butter or cold butter cut into little pieces. Mix the dough in a food processor or with your hands until you get the dough.

4

Press in the dough into a greased 25 cm/10 inch pie dish.

5

Bake in a preheated oven on 180 C/350 F for 15 - 20 minutes or until golden brown and baked.

6

Leave it to rest until you prepare lemon cream.

7

KETO LEMON CREAM

8

In a large heavy sauce pan under a medium high heat whisk the eggs with lemon juice, heavy whipping cream and sweetener.

9

Whisk until it starts to boil. When it starts to boil, reduce the heat to medium and continue whisking for 2 to 3 minutes until it starts thickening. Be careful because you don't want it to curdle.

10

Remove from the heat, add lemon zest and butter and whisk or mix until butter is melted.

11

After butter is melted add mascarpone cheese and continue mixing until smooth and silky lemon cream is done.

12

Pour the cream on baked keto crust and leave the cake overnight or 8 - 12 hours in the fridge.

13

TOPPING

14

After 12 hours in the fridge pie cream should be completely firm.

15

Mix the heavy whipping cream alone or with vanilla and powdered erythritol or another low carb sweetener.

16

Put whipped heavy cream on top and garnish with fresh berries.

17

Serve cold and enjoy!

Notes

This amount if for large pie dish 25 cm/10 inch diameter. It serves 12. Nutritional value per serving: Cal 631, Fat 32 g, NET Carbs 3 g, Protein 6.3 g. This is for your information only. Please calculate your own macros with ingredients you use.

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