On the Keto Diet & craving something sweet? Me too!
I've paired a tangy lemon curd with real whipped cream and a sweet hazelnut pie crust to create the perfect Keto Holiday Dessert. We really love lemon pie around my house.
Now that I have a pie crust that I'm happy with, I'm going to start experimenting with different fillings.
What is your favorite kind of pie? Comment below this blog post and give me some ideas for different pies I can make. My husband is voting for a keto key lime pie!
Your New Favorite Keto Pie Recipe
I perfected my lemon curd earlier this year and simply adapted that recipe to fill a pie crust…
Leaving plenty of room for real whipped cream of course.
Lemon pie has been a favorite of mine for as long as I can remember!
I used to just love the Bakers Square Lemon Supreme Pies– do you know the ones??
Back before I was keto...I can't tell you how many times I stopped at a Village Inn and ate a slice for dinner! Back in the day when I didn't know just how bad that was for me. I mean…. pie. Yum. That's about as far as my thoughts went. Ya know?
This keto lemon pie reminds me of that pie. Rich, creamy and oh-so-satisfying!
The difference is, I feel good after eating this version!
Pie Crust for Keto Lemon Pie
You can use any keto-friendly pie crust you like. My favorite is this one made with hazelnuts. I'm still experimenting with other keto flours.
Ingredients For Keto Lemon Pie
Here's a few things you'll need to make this keto lemon pie:
- BochaSweet (Seriously, you need this!) If it's out of stock you can try…Swerve, Monk Fruit, or Stevia but it tastes best with BochaSweet
- Pure Vanilla Extract
- Lemon Vitality Essential Oil (not required, but it sure makes the flavor pop!) You can also use ¼ teaspoon lemon extract (which has lemon oil in it)
- Lemon Juice
- Hazelnut Flour
- Tiger Nut Flour
- Coconut Flour
Why BochaSweet?
BochaSweet is so much more than a sugar substitute. It is extracted from the Kabocha pumpkin which has long been a super food staple in the Japanese diet.
Even better, it tastes very similar to real sugar and doesn't have a thin flavor OR a metallic/weird aftertaste.
If I'm going to take time to make this keto dessert, then I want it to taste good. So, I reach for my BochaSweet. It's well worth it. Who wants a dessert that just doesn't satisfy?
Tutorial Video: Keto Lemon Pie
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📖 Recipe
Keto Lemon Pie
Ingredients
Pie Crust
- 1 cup hazelnut flour 112 grams
- ¼ cup coconut flour 1 ounce
- ½ cup Tiger Nut flour 1 ounce
- 3 Tablespoons BochaSweet or other sugar substitute
- ½ cup butter, cold & sliced
- 1 egg
Lemon Curd
- 6 eggs
- ⅔ cup BochaSweet or other sugar substitute
- lemon zest grated
- 1 cup lemon juice (3-4 lemons)
- 12 Tablespoons unsalted butter cut in pieces
- 1 teaspoon pure vanilla extract
- 5-8 drops Young Living Vitality Lemon Essential Oil (optional)
Pie Shell
- 1 cup heavy whipping cream
- ½ cup BochaSweet or other sugar substitute
- 1 teaspoon pure vanilla extract
Instructions
Keto Hazelnut Pie Crust Instructions
- Combine hazelnut flour, coconut flour, tiger nut flour, BochaSweet and sliced cold butter in food processor.
- Use pulse to process until mixture resembles wet sand.
- Add egg and pulse together until combined.
- Place in parchment paper (or plastic wrap) shaped into a circular round.
- Refrigerate for 30 minutes to one hour.
- Remove from fridge and roll crust out between two sheets of parchment paper.
- Bake at 350 degrees for 10 minutes.
- For a fully baked pie crust, bake at 350 degrees for 20-25 minutes. I recommend using a crust shield to make sure the edges don’t over bake.
Keto Lemon Curd Instructions
- PreparationPrepare your tools so that you can work quickly. You will need a mesh colander like the one pictured in the video to strain the lemon curd. You will also need a bowl you that the mesh colander will fit in so that you can pour the lemon curd into the colander with ease. Have this set up beside your cooking area.
- In a medium saucepan, mix the eggs, BochaSweet, and lemon zest together until thoroughly combined.
- Add lemon juice and butter and turn heat to medium.
- Whisk constantly over medium heat until mixture is thickened and come to a gentle simmer. Allow the mixture to simmer for about 20 seconds. Remove from heat.
- Pour lemon curd through the mesh colander that you have set up with a bowl underneath. Using a wooden spoon or spatula, work the lemon curd through the colander. Set the colander aside.
- Add 1 teaspoon pure vanilla extract and 5 drops Young Living Vitality Lemon Essential Oil (optional). Taste the lemon curd and add additional drops of oil until you’re pleased with the tartness.
- Allow the lemon curd to cool for about 30 minutes before pouring it on top of your cheesecake.(Cheesecake should still have the springform pan on it.
- Pour the lemon curd onto your finished cheesecake and spread until even. Cover and refrigerate for at least 4 hours prior to serving.
Real Whipped Cream Topping
- Once lemon curd is cooled, pour into pie shell.To top, whip together 1 cup heavy whipping cream, ½ cup BochaSweet, and 1 teaspoon vanilla until light and fluffy.
- Refrigerate and enjoy as a special treat.
Notes
Nutrition
How To Make Keto Lemon Pie
Time needed: 1 hour.
A tangy lemon curd paired with real whipped cream and a sweet hazelnut pie crust to create the perfect Keto Holiday Dessert. Only 5 net carbs per serving.
- Gather your ingredients & supplies
- For the pie crust
1 cup hazelnut flour 112 grams
¼ cup coconut flour 1 ounces
½ cup Tiger Nut flour 1 ounces
3 Tablespoons BochaSweet or other sugar substitute
½ cup butter, cold & sliced
1 egg - For the lemon curd
6 eggs
⅔ cup BochaSweet orother sugar substitute
lemon zest, grated
1 cup lemon juice (3-4 lemons)
12 Tablespoons unsalted butter cut in pieces
1 teaspoon pure vanilla extract
5-8 drops Young Living Vitality Lemon Essential Oil (optional) - For the pie shell
1 cup heavy whipping cream
½ cup BochaSweet or other sugar substitute
1 teaspoon pure vanilla extract - Assemble the pie
- Making the pie crust
Combine hazelnut flour, coconut flour, tiger nut flour, BochaSweet and sliced cold butter in a food processor.
Use pulse to process until mixture resembles wet sand.
Add egg and pulse together until combined.
Place in parchment paper (or plastic wrap) shaped into a circular round.
Refrigerate for 30 minutes to one hour.
Remove from fridge and roll crust out between two sheets of parchment paper.
Bake at 350 degrees for 10 minutes.
For a fully baked pie crust, bake at 350 degrees for 20-25 minutes. I recommend using a crust shield to make sure the edges don’t over bake.
- Making the lemon curd
First, prepare your tools so that you can work quickly. You will need a mesh colander like the one pictured in the video to strain the lemon curd. You will also need a bowl that the mesh colander will fit in so that you can pour the lemon curd into the colander with ease. Have this set up beside your cooking area.
In a medium saucepan, mix the eggs, BochaSweet, and lemon zest together until thoroughly combined.
Add lemon juice and butter and turn heat to medium.
Whisk constantly over medium heat until the mixture is thickened and come to a gentle simmer. Allow the mixture to simmer for about 20 seconds. Remove from heat.
Pour lemon curd through the mesh colander that you have set up with a bowl underneath. Using a wooden spoon or spatula, work the lemon curd through the colander. Set the colander aside.
Add 1 teaspoon pure vanilla extract and 5 drops Young Living Vitality Lemon Essential Oil (optional). Taste the lemon curd and add additional drops of oil until you’re pleased with the tartness.
Allow the lemon curd to cool for about 30 minutes before pouring it on top of your cheesecake. (Cheesecake should still have the springform pan on it.
Pour the lemon curd onto your finished cheesecake and spread until even. Cover and refrigerate for at least 4 hours prior to serving.
- Making the whipped cream topping
Once lemon curd is cooled, pour into pie shell.
To top, whip together 1 cup heavy whipping cream, ½ cup BochaSweet, and 1 teaspoon vanilla until light and fluffy. - Store or serve
Refrigerate and enjoy as a special treat.
Other Keto Dessert Recipes
[…] Keto Lemon Pie recipe provided by Tara Wright, Whole Body Living […]