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
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
- 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
- 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.
- 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 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.
- 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, 1/2 cup BochaSweet and 1 teaspoon vanilla until light and fluffy.
- 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.