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Keto Magic Lemon Pie Recipe

Keto Magic Lemon Pie Recipe

Keto Magic Lemon Pie is a delightful low-carb dessert that combines the bright, tangy flavors of lemon with a creamy, smooth filling, all resting on a crisp almond flour crust. Perfect for those on the ketogenic diet, this dessert is free of refined sugars and high in healthy fats, making it a satisfying treat without compromising your keto goals. The almond flour crust adds a nutty, buttery base that complements the tartness of the lemon filling, creating a balanced and indulgent dessert that fits perfectly into a low-carb lifestyle. Whether you’re celebrating a special occasion or just in the mood for something sweet, this pie is sure to hit the spot.

The magic of this lemon pie lies in its combination of fresh lemon juice and zest, which infuses the filling with a bright citrus flavor, while the eggs and heavy cream give it a rich and velvety texture. What makes this recipe especially great for keto is the use of almond flour and erythritol instead of traditional flour and sugar, ensuring the pie remains low-carb while still delivering on taste. The result is a pie that feels indulgent but is guilt-free, with only 3 grams of net carbs per slice. You can enjoy it without worrying about throwing off your ketosis or your carb count for the day.

One of the best things about Keto Magic Lemon Pie is how simple it is to prepare. The almond flour crust comes together quickly with just a few ingredients like butter, almond flour, and a little sweetener, and after a quick bake, it forms a golden, crisp base for the filling. The lemon filling is equally easy to make — simply whisk together eggs, lemon juice, and cream, and bake until set. The pie does require some chilling time to allow the filling to firm up, but the wait is well worth it. The result is a pie that’s smooth, creamy, and refreshingly tart, with a perfect contrast of textures between the filling and the crust.

In addition to being a keto-friendly dessert, Keto Magic Lemon Pie is also versatile and can be customized to your preferences. You can add extra flavor to the crust by mixing in cinnamon or vanilla extract, or even add a few fresh berries on top for a pop of color and sweetness. If you prefer a dairy-free version, simply swap the heavy cream for coconut cream or use a plant-based milk. The lemon filling can also be adjusted to your taste, whether you prefer it more tart or sweeter by adjusting the amount of sweetener. This pie is not only a great choice for those on a keto diet, but it’s also perfect for anyone looking for a low-carb dessert that feels indulgent yet remains light and refreshing.

Keto Magic Lemon Pie Recipe

Keto Magic Lemon Pie is a delightful low-carb dessert that brings the bright, tangy flavors of lemon into a creamy filling, all sitting atop a buttery almond flour crust. This dessert is perfect for those on the ketogenic diet, as it’s low in carbs and sugar-free, yet rich in flavor. The combination of the zesty lemon filling and the crisp, nutty crust creates a satisfying treat that will surely curb any sweet cravings without kicking you out of ketosis. Whether you’re hosting a family gathering or simply treating yourself to something sweet, this pie is bound to be a hit.

Ingredients:

For the Almond Flour Crust:

  • 1 1/2 cups almond flour
  • Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
  • 1/4 cup unsweetened shredded coconut (optional, for added texture)
  • 1/4 cup melted butter
  • 2 tbsp erythritol or your preferred keto sweetener (granulated or powdered)
  • 1/2 tsp vanilla extract
  • Pinch of salt

For the Lemon Filling:

  • 1/2 cup fresh lemon juice (about 2-3 lemons)
  • 1 tbsp lemon zest (freshly grated)
  • 4 large eggs
  • 1/2 cup erythritol or your preferred keto sweetener (granulated or powdered)
  • 1/2 cup heavy cream
  • 1/4 cup unsweetened almond milk (or coconut milk for a dairy-free option)
  • 1/4 cup butter, melted
  • Pinch of salt

Instructions:

  1. Prepare the Crust:
    • Preheat your oven to 350°F (175°C). Grease a 9-inch pie pan with butter or cooking spray.
    • In a medium bowl, combine the almond flour, shredded coconut (if using), erythritol, and a pinch of salt. Stir to combine.
    • Add the melted butter and vanilla extract to the dry ingredients and mix until everything is well incorporated.
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    • Press the mixture evenly into the bottom and up the sides of the pie pan to form a crust.
    • Bake the crust for 10-12 minutes, or until golden brown. Remove from the oven and let it cool completely while you prepare the lemon filling.
  2. Make the Lemon Filling:
    • In a medium mixing bowl, whisk together the eggs, erythritol, lemon juice, lemon zest, and salt until smooth.
    • In a separate bowl, combine the heavy cream, almond milk, and melted butter. Slowly whisk the cream mixture into the egg mixture until fully combined.
    • Pour the lemon filling into the cooled almond flour crust.
    • Bake the pie at 350°F (175°C) for about 20-25 minutes, or until the filling is set but still slightly jiggly in the center.
    • Remove the pie from the oven and let it cool to room temperature. Then, refrigerate for at least 2 hours (preferably overnight) to allow the filling to firm up and set.
  3. Serve and Enjoy:
    • Once chilled, slice the pie and serve. If desired, top with a dollop of whipped cream or fresh berries for extra flair.

Nutrition (per serving, makes 8 slices):