Low Carb Lemon Pie

This delightful low-carb lemon pie is a burst of summer flavor with a creamy filling and a flaky almond flour crust. It’s an indulgent dessert you can enjoy guilt-free, perfect for anyone following a keto or low-carb lifestyle.

Chef’s Tips

• Perfect Crust: Place the pie in the lower section of your oven for even baking and avoid opening the oven door to prevent undercooked or burned crust.
• Sweetener Substitutions: Replace erythritol with monk fruit sweetener or allulose if preferred.
• Storage: Store leftovers covered in the refrigerator for up to 7 days.

Ingredients

For the Pie Crust

• 1 oz cream cheese, softened
• 1 tbsp heavy cream
• 1 egg, beaten
• 1 ½ cups almond flour
• 2 tbsp 1:1 stevia powder
• 1/8 tsp salt

For the Pie Filling

• ¾ cup 1:1 stevia powder
• ¼ cup erythritol
• 1 packet unflavored gelatin
• 2 tsp cornstarch
• 1 ¼ cups water
• 4 egg yolks
• ¼ cup lemon juice
• 1 drop yellow food coloring (optional)

Substitutions

• Use any low-carb sweetener blend for the filling and crust based on your taste preference.
• Replace almond flour with a nut-free alternative like sunflower seed flour.

Instructions

1. Prepare the Pie Crust
   • Soften the cream cheese in the microwave and mix with heavy cream.
   • Beat the egg in a small bowl and add it to the cream cheese mixture. Stir until combined.
   • In another bowl, mix almond flour, stevia, and salt. Add the wet ingredients and combine into a dough.
   • Roll the dough between two sheets of lightly oiled parchment paper to form a 13-inch circle.
   • Remove the top sheet, invert the crust over a greased pie pan, and press it into place. Trim any excess dough and flute the edges if desired.
2. Make the Filling
   • In a medium bowl, beat the egg yolks, water, and lemon juice until smooth.
   • In a small bowl, mix stevia, erythritol, gelatin, and cornstarch. Add the dry mixture to the wet mixture in portions, stirring well to prevent clumps.
   • If desired, add a drop of yellow food coloring for a brighter hue.
3. Bake the Pie
   • Pour the filling into the prepared crust and bake at 350°F for 50 minutes or until the center sets.
   • Let the pie cool on a wire rack to room temperature, then refrigerate until chilled.
4. Serve
   • Serve cold with a dollop of whipped cream or garnish with lemon zest.

Storage

• Refrigeration: Store covered in the fridge for up to 7 days. Expect some condensation but no impact on flavor or texture.
• Freezing: Avoid freezing as the gelatin-based filling will break upon thawing.

FAQs

• Can I make this pie without food coloring? Yes, the pie will naturally develop a yellow hue as it cooks.
• What can I do with leftover egg whites? Use them for meringue or other keto recipes like cloud bread or macarons.
• How do I prevent the crust from burning? Cover the edges of the crust with foil halfway through baking if needed.

Serving Suggestions

• Top with fresh whipped cream and garnish with blueberries or unsweetened desiccated coconut.
• Add a meringue topping and torch it for a dramatic finish.

Enjoy this low-carb lemon pie as the perfect dessert for any occasion!