Sugar Free Lemon Pie
Indulge guilt-free with this zesty and refreshing Sugar Free Lemon Pie, a dessert that's as bright and tangy as it is wholesome. Featuring a buttery almond flour crust that's naturally low-carb and a luscious, silky lemon filling sweetened with sugar substitutes, this pie is perfect for those following a sugar-free or keto-friendly lifestyle. Freshly squeezed lemon juice and fragrant lemon zest bring vibrant citrus notes, while a touch of gelatin ensures a smooth, creamy texture. Easy to prepare in under 40 minutes of active time, this pie sets beautifully in the fridge for a chilled treat that's ideal for summer gatherings or family dinners. Garnish with extra lemon zest or a dollop of sugar-free whipped cream for a citrusy showstopper that’s as healthy as it is delightful!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Unsalted butter, melted
- 2 tablespoons Granulated sugar substitute (like erythritol)
- 4 large Egg yolks
- 0.75 cups Lemon juice, freshly squeezed
- 1 tablespoon Zest of lemon
- 0.5 cups Powdered sugar substitute
- 0.5 cups Heavy cream
- 1 teaspoon Gelatin powder
- 2 tablespoons Cold water
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the almond flour, melted butter, and granulated sugar substitute until the mixture resembles wet sand.
Press the mixture into the bottom and sides of a 9-inch pie dish to form the crust. Use the back of a spoon to smooth it out evenly.
Bake the crust in the preheated oven for 10-12 minutes, or until golden brown. Remove and let it cool.
In a small bowl, sprinkle the gelatin powder over the cold water and let it bloom for 5 minutes.
In a medium saucepan over low heat, whisk together the egg yolks, lemon juice, lemon zest, and powdered sugar substitute.
Cook the mixture gently, stirring constantly, until it thickens enough to coat the back of a spoon. This should take 5-7 minutes. Do not let it boil.
Remove the saucepan from heat and stir in the bloomed gelatin until fully dissolved.
Let the lemon mixture cool slightly, then fold in the heavy cream until smooth and creamy.
Pour the filling into the cooled crust and spread it evenly.
Refrigerate the pie for at least 4 hours or until fully set.
Once set, garnish with additional lemon zest or whipped cream if desired. Slice and serve chilled.
Nutrition Facts
Calories |
2129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.0 g | 228% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 987 mg | 329% | |
| Sodium | 82 mg | 4% | |
| Total Carbohydrate | 95.8 g | 35% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 68.1 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 413 mg | 32% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 86 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
