Keto-Lemon-Pie Feature Image
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Keto Lemon Pie

Keto Lemon Pie recipe provided by Tara Wright, Whole Body Living

On the keto diet and 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?

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 one’s??

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!

Keto-Lemon-Pie Photo 2

Keto Lemon Pie

Start to Finish: 1 hour

INGREDIENTS:

Pie Crust

  • 1 cup hazelnut flour
  • ¼ cup coconut flour
  • ½ cup tiger nut flour
  • 3 tablespoons BochaSweet
  • ½ cup butter cold, sliced
  • 1 egg

Lemon Curd

  • 6 eggs
  • 2/3 cup BochaSweet
  • 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
  • 1 teaspoon pure vanilla extract

INSTRUCTIONS:

Keto Hazelnut Pie Crust

  1. Combine hazelnut flour, coconut flour, tiger nut flour, BochaSweet and sliced cold butter in food processor.
  2. Use pulse to process until mixture resembles wet sand.
  3. Add egg and pulse together until combined.
  4. Place in parchment paper (or plastic wrap) shaped into a circular round.
  5. Refrigerate for 30 minutes to one hour.
  6. Remove from fridge and roll crust out between two sheets of parchment paper.
  7. Bake at 350 degrees for 10 minutes.
  8. 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

  1. 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 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.
  2. In a medium saucepan, mix the eggs, BochaSweet and lemon zest together until thoroughly combined.
  3. Add lemon juice and butter and turn heat to medium.
  4. 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.
  5. 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.
  6. Add 1 tsp 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.
  7. 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.)
  8. 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

  1. Once lemon curd is cooled, pour into pie shell. To top, whip together 1 cup heavy whipping cream, 1/2 cup BochaSweet and 1 teaspoon vanilla until light and fluffy.
  2. Refrigerate and enjoy as a special treat.

Servings: 10

NUTRITIONAL INFORMATION (Per Serving):

  • Calories: 433
  • Total Fat: 42g
  • Saturated Fat: 22g
  • Cholesterol: 208 mg
  • Sodium: 142mg
  • Potassium: 89mg
  • Total Carbs: 8g
  •  Dietary Fiber: 3g
  • Sugars: 2g
  • Protein: 6g
  • Vitamin A: 24.5%
  • Vitamin C: 12.5%
  • Calcium: 6%
  • Iron: 7.7%

Recipe Notes: Nutrition facts are for 1/1oth of a pie. Nutrition facts are estimates.

Orange Ginger Pumpkin Loaf
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Orange Ginger Pumpkin Loaf recipe provided by Amanda Hokanson

This orange ginger pumpkin loaf is a gluten and sugar free take on traditional pumpkin loaf. While most recipes use high glycemic flours or sweeteners to make a sweet tasting loaf with a moist texture, this recipe uses no gluten and is sweetened with BochaSweet.

How is this pumpkin loaf made without high glycemic flours? Simple. This recipe gets a makeover with low carb, paleo, and keto-friendly flours like coconut and almond flour which also packs a protein boost from whey protein powder.

With Thanksgiving quickly approaching, this orange ginger pumpkin loaf makes for the perfect addition to your holiday menu.

Orange Ginger Pumpkin Loaf

Orange Ginger Pumpkin Loaf

Makes one 4.25×8″ loaf but this recipe lends itself well to doubling! Preheat oven to 350F. Grease and flour loaf pan.

Tip: plain or complementary flavored protein powder is a great substitute for flour if you are strictly gluten free or avoiding any hint of additional carbs.

INGREDIENTS:

Loaf Ingredients

  • 2/3 cup BochaSweet
  • 4 large eggs
  • 1 cup canned pumpkin
  • 1/4 teaspoon salt (increase to 1/2 if using unsalted butter)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cloves
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground ginger
  • 2 tablespoons coconut flour
  • 2 tablespoons + 1 teaspoon oat fiber
  • 1 cup almond meal/flour
  • 1/3 cup unflavored whey protein powder (81% whey concentrate)
  • 2 tablespoons flaxseed meal
  • Zest from one large orange (reserve juice for glaze)
  • 2 tablespoons butter
  • 1 tablespoon apple cider vinegar

Glaze Ingredients

  • 5 teaspoons BochaSweet
  • 2 fl. oz. fresh, strained orange juice
  • 2 ounces softened cream cheese
  • 2 teaspoons ginger paste

INSTRUCTIONS:

Loaf Instructions

  1. Melt butter and set aside to cool slightly.
  2. Whisk together Bocha Sweet, eggs, and pumpkin in a large mixing bowl (or stand mixer)
  3. Mix together dry ingredients in a separate bowl.
  4. Combine wet and dry ingredients, mix until just combined, then add butter and finish mixing thoroughly.
  5. Allow to rest for 15 minutes. This allows the coconut flour to hydrate and I think it helps the whole thing get a better rise.
  6. Quickly and thoroughly mix in the apple cider vinegar. Immediately transfer to baking pan and place in oven.
  7. Bake for 30 minutes and then lightly cover with foil (my pans are dark and things get REALLY brown).
  8. Remove from oven and cool on a rack–still covered in foil–for about 15 minutes.
  9. Tip out of pans and allow to cool further while you make the glaze.

Glaze Instructions

  1. Whisk together everything over medium heat until smooth and fragrant.
  2. Set aside to cool to room temperature.
  3. Pour over loaf ensuring that all the crevices are completely filled.
  4. Lick spatula.

Servings: 8 portions

Nutritional Information (Per Serving):

  • Calories: 180
  • Total Fat: 13g
  • Saturated Fat: 4g
  • Total Carbs: 20g
  • Dietary Fiber: 15g
  • Cholesterol: 112mg
  • Sodium: 872mg
  • Potassium: 220mg
  • Sugars: 14g
  • Protein: 13g
  • Vitamin A: 92%
  • Vitamin C: 6%
  • Calcium: 9%
  • Iron: 26%

 

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