Low Carb Lemon Cream Pie Jars – Bright, Creamy, and Easy to Make
If you love lemon desserts but want to keep the carbs low, these lemon cream pie jars deliver everything you crave. They’re creamy, tangy, and perfectly sweet without the sugar crash. Each jar feels special, like a mini dessert just for you.
They’re also quick to put together, and you don’t need to bake a thing. Make them for a weeknight treat, a brunch spread, or an easy make-ahead dessert for guests.
Ingredients
Method
- Make the lemon curd base: In a small saucepan, whisk 4 egg yolks, 1/2 cup granulated sweetener, 1/2 cup fresh lemon juice, 1 tablespoon lemon zest, and a pinch of salt. Cook over low to medium-low heat, whisking constantly, until thick enough to coat the back of a spoon, about 6–8 minutes. Remove from heat and whisk in 4 tablespoons butter, 1 tablespoon at a time, until glossy.
- Cool the curd: Transfer the curd to a bowl. Press plastic wrap directly on the surface to prevent a skin. Let it cool to room temperature, then refrigerate until chilled, at least 45 minutes.
- Whip the cream for the filling: In a chilled bowl, whip 1 cup heavy cream with 1 teaspoon vanilla and 1–2 tablespoons powdered sweetener until it reaches soft-to-medium peaks.
- Fold into the curd: Gently fold the whipped cream into the chilled lemon curd until smooth and airy. This is your lemon cream layer.
- Make the crust crumble: In a skillet over medium heat, melt 2 tablespoons butter. Add 1 cup almond flour, 1–2 tablespoons powdered sweetener, a pinch of salt, and a pinch of cinnamon if using. Stir frequently until golden and toasty, 3–5 minutes. Remove from heat and cool completely so it crisps up.
- Whip the topping: Whip 3/4 cup heavy cream with 1 tablespoon powdered sweetener and 1/2 teaspoon vanilla to soft peaks.
- Assemble the jars: Spoon 1–2 tablespoons of the almond crumble into each jar. Add a generous layer of lemon cream. Repeat layers if your jars are tall. Top with a swirl of whipped cream and a sprinkle of lemon zest.
- Chill and serve: Refrigerate the jars for at least 30 minutes to set the layers. Serve chilled.
What Makes This Recipe So Good
- Bright lemon flavor: Fresh lemon juice and zest bring a clean, sharp citrus pop.
- No baking required: Simple stovetop lemon curd and a quick almond crumble cut down on time and effort.
- Low in carbs and sugar: Uses a zero- or low-calorie sweetener and almond flour for a lighter dessert.
- Great texture contrast: Crunchy “crust,” silky lemon cream, and a fluffy topping make every bite satisfying.
- Perfectly portioned: Built in small jars, easy to serve and store with no slicing needed.
Shopping List
- For the lemon cream:
- Fresh lemons (you’ll need zest and juice, about 3–4 lemons)
- Egg yolks (4 large)
- Unsalted butter
- Granulated erythritol or allulose (or your preferred low-carb sweetener)
- Heavy cream
- Vanilla extract
- Pinch of sea salt
- For the crust layer:
- Almond flour (fine blanched)
- Butter or coconut oil
- Powdered erythritol or allulose
- Ground cinnamon (optional)
- Pinch of salt
- For the topping:
- Heavy whipping cream
- Powdered low-carb sweetener
- Vanilla extract
- Extra lemon zest for garnish (optional)
- Equipment: Small saucepan, whisk, heatproof bowl, hand mixer or whisk, rubber spatula, and 6–8 small jars (4–6 ounces each).
How to Make It
- Make the lemon curd base: In a small saucepan, whisk 4 egg yolks, 1/2 cup granulated sweetener, 1/2 cup fresh lemon juice, 1 tablespoon lemon zest, and a pinch of salt. Cook over low to medium-low heat, whisking constantly, until thick enough to coat the back of a spoon, about 6–8 minutes.
Remove from heat and whisk in 4 tablespoons butter, 1 tablespoon at a time, until glossy.
- Cool the curd: Transfer the curd to a bowl. Press plastic wrap directly on the surface to prevent a skin. Let it cool to room temperature, then refrigerate until chilled, at least 45 minutes.
- Whip the cream for the filling: In a chilled bowl, whip 1 cup heavy cream with 1 teaspoon vanilla and 1–2 tablespoons powdered sweetener until it reaches soft-to-medium peaks.
- Fold into the curd: Gently fold the whipped cream into the chilled lemon curd until smooth and airy.
This is your lemon cream layer.
- Make the crust crumble: In a skillet over medium heat, melt 2 tablespoons butter. Add 1 cup almond flour, 1–2 tablespoons powdered sweetener, a pinch of salt, and a pinch of cinnamon if using. Stir frequently until golden and toasty, 3–5 minutes.
Remove from heat and cool completely so it crisps up.
- Whip the topping: Whip 3/4 cup heavy cream with 1 tablespoon powdered sweetener and 1/2 teaspoon vanilla to soft peaks.
- Assemble the jars: Spoon 1–2 tablespoons of the almond crumble into each jar. Add a generous layer of lemon cream. Repeat layers if your jars are tall.
Top with a swirl of whipped cream and a sprinkle of lemon zest.
- Chill and serve: Refrigerate the jars for at least 30 minutes to set the layers. Serve chilled.
How to Store
- Refrigerator: Cover jars and store up to 4 days. The crumble stays crisper if you add it just before serving, but it’s still delicious if assembled ahead.
- Freezer: Freeze without the whipped topping for up to 1 month.
Thaw overnight in the fridge, then add fresh whipped cream before serving.
- Make-ahead tip: Keep the components separate for up to 3 days (crumble at room temp in an airtight container, lemon cream and whipped topping in the fridge) and assemble when ready.
Why This is Good for You
- Lower in carbs: Almond flour and low-carb sweeteners keep sugars in check without sacrificing flavor.
- Protein and healthy fats: Eggs and cream add satiety, helping you feel full longer.
- Vitamin C boost: Fresh lemon juice and zest provide a bright hit of vitamin C and antioxidants.
- Portion control built-in: Individual jars help with mindful servings and reduce the urge to go back for seconds.
What Not to Do
- Don’t crank the heat for the curd: High heat can scramble the yolks. Keep it gentle and whisk constantly.
- Don’t skip cooling: Warm curd will melt the whipped cream and collapse the texture.
- Don’t add liquid sweeteners to the crumble: They can make it soggy. Stick to powdered or granulated low-carb sweeteners.
- Don’t overwhip cream: If it turns grainy, it’s gone too far.
Stop at soft to medium peaks.
- Don’t zest too deep: Avoid the bitter white pith. Only zest the bright yellow layer.
Alternatives
- Dairy-free: Swap butter for coconut oil, and use coconut cream in place of heavy cream. The flavor leans tropical and pairs nicely with lemon.
- Nut-free “crust”: Use toasted unsweetened shredded coconut and ground sunflower seeds for a crunch without almonds.
- Sweeteners: Allulose gives a smooth finish with no cooling effect.
Erythritol is widely available but can crystallize slightly in the curd; a blend often works best.
- Extra tang: Add a splash of lemon extract or a bit more zest if you like a sharper citrus note.
- Berry twist: Add a thin layer of mashed raspberries or blueberries (unsweetened or lightly sweetened with allulose) between the cream layers.
- Protein boost: Whisk 1–2 tablespoons unflavored collagen peptides into the cooled curd before folding in the cream for extra protein without changing texture.
FAQ
Can I use bottled lemon juice?
Fresh lemon juice tastes brighter and cleaner. Bottled juice can be dull and sometimes bitter. If it’s your only option, add extra zest to bring back the fresh lemon aroma.
How many carbs are in each jar?
It depends on jar size and sweetener.
For a 4-ounce jar made as written, expect roughly 4–6 net carbs, assuming an erythritol or allulose sweetener. Check your brands and calculate for accuracy.
Why did my lemon curd taste eggy?
This usually means it cooked too hot or too long. Keep the heat low and whisk constantly.
Straining the curd through a fine mesh sieve after cooking can remove any small cooked bits.
Can I make this without eggs?
Yes. Thicken the lemon layer with 1–1.5 teaspoons powdered gelatin bloomed in 2 tablespoons cold water, then warmed with the lemon mixture, or use 1–2 teaspoons xanthan gum added gradually while blending. The texture will be slightly different but still creamy.
What jars should I use?
Small glass jars or ramekins work best.
Aim for 4–6 ounces per serving so the layers look nice and the portion stays balanced.
How do I prevent the crumble from getting soggy?
Cool it fully before assembling and keep it in an airtight container until use. For maximum crunch, add the crumble just before serving or layer it in the middle rather than at the very bottom.
Can I make one big dessert instead of jars?
Absolutely. Use an 8×8-inch dish.
Add a bottom layer of crumble, then lemon cream, then whipped topping. Chill before serving and spoon into bowls.
Wrapping Up
These Low Carb Lemon Cream Pie Jars are bright, creamy, and surprisingly simple. With fresh lemon, a quick almond crumble, and light whipped cream, you get all the joy of lemon pie without the carbs or the hassle.
Keep a few in the fridge for a weeknight treat, or dress them up for guests. Either way, they’re a sunny dessert that always hits the spot.
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