Keto Lemon Cream Pie – Bright, Silky, and Low-Carb Comfort
This Keto Lemon Cream Pie brings sunshine to the table with a smooth, tangy filling and a tender almond flour crust. It’s the kind of dessert that feels light, yet completely satisfying. The lemon flavor pops without being harsh, and the creaminess makes each bite feel special.
Best of all, it’s simple to make and fits your low-carb lifestyle. Serve it for a weekend treat or a special occasion—either way, it always disappears fast.
Ingredients
Method
- Prep your tools. Heat the oven to 325°F (165°C). Lightly grease a 9-inch pie dish. Set the cream cheese on the counter to soften.
- Make the crust. In a bowl, mix 2 cups almond flour, 3 tablespoons powdered sweetener, a pinch of salt, and 5 tablespoons melted butter. Stir until it looks like damp sand and holds together when pressed.
- Press and bake. Press the mixture evenly into the bottom and up the sides of the pie dish. Use the bottom of a measuring cup to compact it. Bake 12–15 minutes, until lightly golden at the edges. Cool completely.
- Bloom the gelatin. In a small cup, sprinkle 1½ teaspoons unflavored gelatin over 2 tablespoons cold water. Let it sit for 5 minutes to bloom.
- Whisk the lemon base. In a saucepan off the heat, whisk 4 egg yolks, 1/2 cup powdered sweetener, 1/2 cup fresh lemon juice, 1 tablespoon lemon zest, a small pinch of sea salt, and 1/2 teaspoon vanilla.
- Cook gently. Place the pan over medium-low heat, whisking constantly until the mixture thickens slightly and coats the back of a spoon, 5–7 minutes. Don’t let it boil. If it starts to steam heavily, reduce heat.
- Add gelatin. Remove from heat. Microwave the bloomed gelatin for 5–10 seconds until melted (or melt gently over a water bath). Whisk the melted gelatin into the warm lemon mixture until smooth. Let cool to just warm.
- Beat the cream cheese. In a mixing bowl, beat 8 ounces softened cream cheese until fluffy and smooth. Add the warm lemon mixture gradually, beating on low, until fully combined and silky with no lumps.
- Whip the cream. In a separate bowl, whip 3/4 cup cold heavy cream to medium-stiff peaks. Gently fold it into the lemon-cream cheese mixture in two additions to keep it light.
- Fill the crust. Spoon the filling into the cooled crust and smooth the top. Chill at least 4 hours, preferably overnight, until set.
- Make the topping (optional but great). Whip an additional 1 cup heavy cream with 1–2 tablespoons powdered sweetener and 1/2 teaspoon vanilla to soft peaks. Spread or pipe on top just before serving.
- Finish and serve. Garnish with extra lemon zest or thin lemon slices. Slice with a warm, dry knife for clean edges.
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What Makes This Special
This pie skips the sugar and flour, but keeps the creamy, custard-like texture you crave. The sweetener is carefully chosen so there’s no cooling aftertaste, and the crust bakes up buttery and crisp.
The filling uses a mix of lemon juice and zest for a bright, clean flavor. A touch of gelatin helps it set without making it rubbery. It’s a dessert that looks fancy, tastes luxurious, and still stays keto-friendly.
Shopping List
- Almond flour (fine blanched) – for the crust
- Unsalted butter – melted for the crust and a bit for richness
- Powdered erythritol/monk fruit blend – or your favorite powdered keto sweetener
- Salt – just a pinch in the crust
- Heavy whipping cream – for the filling and topping
- Cream cheese – softened, for a silky, stable filling
- Egg yolks – to thicken and enrich the lemon layer
- Fresh lemons – both zest and juice
- Vanilla extract – rounds out the flavor
- Gelatin (unflavored) – helps the pie set cleanly
- Water – to bloom the gelatin
- Sea salt – a small pinch for the filling
Instructions
- Prep your tools. Heat the oven to 325°F (165°C).
Lightly grease a 9-inch pie dish. Set the cream cheese on the counter to soften.
- Make the crust. In a bowl, mix 2 cups almond flour, 3 tablespoons powdered sweetener, a pinch of salt, and 5 tablespoons melted butter. Stir until it looks like damp sand and holds together when pressed.
- Press and bake. Press the mixture evenly into the bottom and up the sides of the pie dish.
Use the bottom of a measuring cup to compact it. Bake 12–15 minutes, until lightly golden at the edges. Cool completely.
- Bloom the gelatin. In a small cup, sprinkle 1½ teaspoons unflavored gelatin over 2 tablespoons cold water.
Let it sit for 5 minutes to bloom.
- Whisk the lemon base. In a saucepan off the heat, whisk 4 egg yolks, 1/2 cup powdered sweetener, 1/2 cup fresh lemon juice, 1 tablespoon lemon zest, a small pinch of sea salt, and 1/2 teaspoon vanilla.
- Cook gently. Place the pan over medium-low heat, whisking constantly until the mixture thickens slightly and coats the back of a spoon, 5–7 minutes. Don’t let it boil. If it starts to steam heavily, reduce heat.
- Add gelatin. Remove from heat.
Microwave the bloomed gelatin for 5–10 seconds until melted (or melt gently over a water bath). Whisk the melted gelatin into the warm lemon mixture until smooth. Let cool to just warm.
- Beat the cream cheese. In a mixing bowl, beat 8 ounces softened cream cheese until fluffy and smooth.
Add the warm lemon mixture gradually, beating on low, until fully combined and silky with no lumps.
- Whip the cream. In a separate bowl, whip 3/4 cup cold heavy cream to medium-stiff peaks. Gently fold it into the lemon-cream cheese mixture in two additions to keep it light.
- Fill the crust. Spoon the filling into the cooled crust and smooth the top. Chill at least 4 hours, preferably overnight, until set.
- Make the topping (optional but great). Whip an additional 1 cup heavy cream with 1–2 tablespoons powdered sweetener and 1/2 teaspoon vanilla to soft peaks.
Spread or pipe on top just before serving.
- Finish and serve. Garnish with extra lemon zest or thin lemon slices. Slice with a warm, dry knife for clean edges.
How to Store
Keep the pie covered in the fridge for up to 4 days. If you’ve added whipped cream on top, it’s best within 48 hours for the cleanest look.
For longer storage, wrap slices tightly and freeze for up to 1 month. Thaw overnight in the fridge, then add fresh whipped cream right before serving. Avoid leaving the pie at room temperature for more than 2 hours.
Why This is Good for You
Low in carbs, high in satisfaction: Almond flour and keto-friendly sweeteners cut the sugar load while keeping you full.
The fat from cream and cream cheese brings satiety and keeps cravings down.
Lemon adds more than flavor: Fresh lemon juice and zest provide brightness and a bit of vitamin C. That zingy taste can curb the urge for heavier sweets.
Better sweetener choices: Using erythritol or a monk fruit blend reduces blood sugar spikes. You get sweetness without the crash.
Common Mistakes to Avoid
- Overcooking the lemon base: High heat can scramble the yolks.
Keep the heat low and whisk constantly until just thickened.
- Skipping the gelatin bloom: If gelatin isn’t bloomed and fully dissolved, you’ll get grainy bits. Bloom in cold water first, then melt gently.
- Adding hot custard to cold cheese: That can cause lumps. Let the lemon mixture cool to warm and make sure the cream cheese is fully softened.
- Using granular sweetener: Granules don’t dissolve as smoothly.
Choose a powdered sweetener for a silky finish.
- Cutting too soon: The pie needs time to set. Chill for at least 4 hours—overnight is best for neat slices.
Variations You Can Try
- Meyer lemon twist: Swap regular lemons for Meyer lemons. They’re less tart and slightly floral, giving a softer flavor.
- Coconut lemon cream: Replace half the heavy cream in the filling with full-fat coconut cream.
Adds a tropical vibe.
- Lemon-berry layer: Spread a thin layer of mashed raspberries (sweetened with keto sweetener) over the cooled crust before adding the filling.
- Shortbread-style crust: Add 1/2 teaspoon vanilla and a pinch of cinnamon to the crust for a cozy note.
- Extra tart: Increase lemon zest by 1 teaspoon for more punch. You may want to add 1–2 extra tablespoons sweetener to balance.
- Mini pies: Press crust into lined muffin tins, bake 8–10 minutes, then fill and chill. Great for portion control and parties.
FAQ
Can I use a different sweetener?
Yes.
A powdered erythritol/monk fruit blend works best for clean flavor and smooth texture. Allulose also works, but it can make the filling slightly softer, so keep the gelatin as written.
Do I need the gelatin?
It helps the pie slice cleanly without baking the filling. If you skip it, the pie may be looser.
You can increase whipped cream for body, but expect softer slices.
Can I make this dairy-free?
Use dairy-free cream cheese and full-fat coconut cream in place of heavy cream. The taste will be slightly different, but still delicious. Keep the gelatin for structure.
How do I avoid a gritty texture?
Use powdered sweetener and make sure the gelatin is fully dissolved.
Beat the cream cheese until totally smooth before adding the lemon mixture, and fold the whipped cream gently.
Is bottled lemon juice okay?
Fresh lemon juice and zest give the best flavor. Bottled juice can taste flat or bitter. If it’s your only option, add extra zest and a splash of vanilla to soften the edges.
Can I bake the filling instead?
This recipe is a no-bake filling set with gelatin.
If you prefer a baked custard, you can adapt by skipping gelatin and baking at low heat until just set, but the texture will be different—more like a classic lemon custard pie.
How many carbs per slice?
Exact numbers depend on your ingredients. A typical slice (1/10 of the pie) usually lands around 4–6 net carbs when using almond flour, erythritol/monk fruit, and heavy cream. Check your labels for accuracy.
What if my crust crumbles?
If the crust seems dry, add an extra tablespoon of melted butter.
Press firmly into the pan and let it cool completely before filling. Chilling the crust for 15 minutes after baking also helps it hold together.
In Conclusion
Keto Lemon Cream Pie is bright, silky, and surprisingly simple. It feels like a treat while staying low in carbs and high in flavor.
With a crisp almond crust and a smooth lemon filling, it’s a dessert that wins over both keto and non-keto eaters. Keep this one in your back pocket for any time you want something fresh, creamy, and effortless to love.
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