Imagine a dessert so decadent, so creamy, and so lemony that you won't believe it's low-carb, gluten-free, and sugar-free! This Sugar-Free Lemon Cream Pie is the ultimate game-changer for anyone craving a delicious treat without the guilt. Perfect for keto lovers, health-conscious foodies, and anyone who thinks they have to sacrifice flavor for nutrition. Get ready to transform your dessert game with a pie that's so incredible, you'll want to make it again and again!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup erythritol
- 1/2 cup unsalted butter, melted
- 1/4 cup lemon juice
- 1/4 cup erythritol (for filling)
- 3 large eggs
- 1 tsp lemon zest
- 1 cup heavy cream
- 1/4 cup powdered erythritol (for whipped cream)
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch pie dish by lightly greasing it with butter or cooking spray.
- For the crust, combine almond flour and 1/4 cup erythritol in a medium mixing bowl. Pour in melted butter and mix until the ingredients form a cohesive crumbly mixture.
- Press the almond flour mixture evenly into the bottom and sides of the prepared pie dish, creating a uniform crust. Use the back of a spoon or your fingers to compact the crust firmly.
- Bake the crust for 10-12 minutes until it turns golden brown around the edges. Remove from oven and let cool completely on a wire rack.
- For the lemon filling, whisk together eggs, 1/4 cup erythritol, lemon juice, and lemon zest in a medium saucepan until well combined.
- Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon, approximately 5-7 minutes. Remove from heat and let cool slightly.
- Pour the lemon filling into the cooled crust, spreading it evenly. Refrigerate for at least 2 hours to set completely.
- Before serving, prepare the whipped cream by whipping heavy cream with powdered erythritol until stiff peaks form.
- Top the chilled pie with the whipped cream, spreading it gently across the surface. Optionally, garnish with additional lemon zest or thin lemon slices.
- Slice into 8 equal portions and serve chilled. Store any remaining pie in the refrigerator for up to 3-4 days.
Tips
- Almond Flour Crust Perfection: Press the crust mixture firmly and evenly to ensure a crisp, even base that won't crumble.
- Lemon Filling Trick: Stir constantly while cooking to prevent scrambling the eggs and achieve a smooth, silky texture.
- Chill Time Matters: Allow the pie to set completely in the refrigerator for at least 2 hours for the best consistency and flavor melding.
- Whipped Cream Wisdom: Ensure your heavy cream is very cold before whipping for the most stable and fluffy topping.
- Make-Ahead Magic: This pie can be prepared a day in advance, making it perfect for entertaining or meal prep.
- Storage Tip: Keep the pie refrigerated and consume within 3-4 days for optimal freshness and taste.Pro tip: For an extra zesty kick, add a bit more lemon zest to intensify the citrus flavor!
Nutrition Facts
Calories: 365kcal
Carbohydrates: 6g
Protein: 8g
Fat: 35g
Saturated Fat: 18g
Cholesterol: 145mg
