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Keto Lemon Cream Pie - Bright, Silky, and Low-Carb Comfort

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Fill the crust. Spoon the filling into the cooled crust and smooth the top. Chill at least 4 hours, preferably overnight, until set.
  11. 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.
  12. Finish and serve. Garnish with extra lemon zest or thin lemon slices. Slice with a warm, dry knife for clean edges.