Keto Recipes - Created Date : 11.10.2019

Sugar-Free Lemon Cream Pie {Keto, Low Carb, Gluten Free}

Sugar-Free Lemon Cream Pie {Keto, Low Carb, Gluten Free}

Sugar-Free Lemon Cream Pie {Keto, Low Carb, Gluten Free}

This Beautiful Keto Lemon Cream Pie is a low carb, gluten free and sugar-free sensation that even carb loving family and friends will enjoy!

Lemon Cream Pie

Lemon lovers will adore this scrumptious pie! With a fabulous, flaky crust that is also low carb and grain free, even if you’re not quite into lemon you might just find yourself needing to try a piece!

I’m a lemon lover all the way so I have a few recipes besides this one that might tickle your fancy to make. If you don’t want a large pie like this in the house perhaps my Lemon Mug Cake would be best as it’s just a single serving. If you’re into creamy custards try my Blueberry Lemon Custard Cake made in the Crock Pot, or my newest recipe without the need for a pie crust, Lemon Custard Pie! I’ve also got an easy creamy, lemon cheesecake mousse you might love!

If you’ve been following my blog for a while now, you know a little about my family. For those who are new around here, these are the facts:

I’ve been sugar-free for 15 years, gluten free and low carb for the last 6 and keto for the last 3.

Hubby was not sugar-free and low carb and we’ve been able to let our food differences not hinder our happy marriage of 22 years. In 2018 he finally went keto, hooray!

I grew up in an Italian household where carbs are the main source of a meal.

My dad is from Rome and a very old fashioned Italian who still asks me if I want a sugar filled dessert when I come over or bread. This is been ongoing for the last 12 years. I doubt he will ever stop asking, but he’s my dad so I just let it go.

My kids love everything I make, for the most part. They usually aren’t AS picky as the husband.

BUT when special occasions arise, like holidays where I am hosting at my house, this is where I get to work on helping my family see that food without gluten and sugar is just as incredible as traditional favorites!

Coconut Flour Pie Crust

Although my youngest son hates the taste of coconut flour, he can’t tell my keto pie crust has any in it! The gorgeous pie has been tested and approved by the picky youngest child who hates all things coconut, by the 72 year old Italian father who really loves carbs, by the picky teen who pretty much eats anything and everything these days, by the pickiest critic of all, my hubby and also a few other unsuspecting neighbors who had no idea it was sugar free and low carb! All with rave reviews!

As Easter is soon approaching this will be the star of the day in my kitchen.

Every Easter in fact I have tried a brand new recipe to share with my parents, brother, sister in law and of course my own kiddies and hubby. I think at this point everyone is getting used to my sneaky ways! It’s pretty much a tradition now that it’s been happening for so long. I think they secretly look forward to it, even if I can’t ever get them to convert to a no sugar way of life. ??

Making traditional recipes that typically contains a ton of sugar and having my sugar-free versions loved by family and friends, well that’s just a giant leap in the right direction don’t you think?

Sugar Free Lemon Cream Pie

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Place pie onto a baking sheet and cover around the crust with aluminum foil.

Bake until barely set, about 30-35 minutes. Center of pie will still jiggle slightly.

Cool pie completely before adding topping.

To make topping, place the water into a small saucepan and sprinkle over the gelatin.

Heat on low stirring constantly until gelatin is dissolved. Set aside.

Pour heavy cream into a stand mixer with vanilla stevia.

Whip until peaks form.

Slowly pour in the gelatin mixture.

Spread this over the cooled lemon pie.

Refrigerate 1 hour and up to a day, loosely covered.

Top with lemon zest if desired when serving.

Recipe Notes

Net Carbs: 4.8g

Brenda's Notes:

This recipe was first published in March 2016 and updated with video in March 2019.

Swerve sugar free sweetener is less sweet than most granulated sugar free sweeteners that's why I included lemon stevia as well in the recipes. If you are using something other than Swerve you can remove the lemon stevia.

If you don't have lemon stevia, you can make this with the vanilla stevia or clear stevia in the filling.

The gelatin in the whipped cream topping is needed so the whipped cream will be more stable if you are making this ahead and I wouldn't eliminate it.

I used my coconut flour crust and pre baked it. Then I covered the crust well with aluminum foil before baking the lemon filling in the pie. I have not tried the crust without baking it first.

I used about 6 lemons to get 3/4 cup juice. This is Tart! If you don't like it very tart reduce this amount to 1/2 cup.

I can’t figure out how to send a comment- so am replying! Made this for a dinner party last night- never said anything about non-sugar, Keto, etc.

Everyone loved it- delish! Thanks for the recipe.

I used granulated Swerve in the filling & made sure it was dissolved when mixed (used a bit less as I like it less sweet). I don’t like vanilla stevia so under a Teas of powdered stevia & a bit of real vanilla. Perfect! Crust delish. You might tell people to use Meyer lemons as they are smoother, not bitter! Thanks for all you do, Brenda!

Hmm, guess you could, haven’t tried it, not sure how the lemon filling would hold when removing it for a slice. Be sure to grease the bottom well. Rather than make it a pie, maybe try individually into ramekins and no need to remove, just enjoy with a spoon! Let me know if you try it!

I don’t like leaving negative comments. But I made this yesterday for Easter dinner, and it was awful. Everyone said it was bitter and did not taste “right”. Not sure where I went wrong. I have been sugar-free and low carb for many, many years. I usually forgo desserts. But, I thought I would surprise my family this year with a treat. Ugghh, had to throw the whole thing out. Wasted time and money??

Yes, I used your crust. That part was good. My daughter is a clinical dietician at a pediatric hospital, she specializes in the Ketogenic diet for children suffering brain seizures. So we are both hyper aware of carbs and sugar. She thought the crust was very good. I can’t figure out which part was bad, the filling or the topping. I used Sweet Leaf plain for the filling (I couldn’t find lemon flavored). I used Swerve Granular, since you didn’t specify to use the powdered. In the topping I used Sweet Drops Vanilla. I feel like perhaps the lemon juice to sweetner ratio in the filling didn’t work for us. I don’t know, but I am afraid to try this recipe again. If my family sees me making this again, they will probably decline to taste it this time, sigh!

I will make note that I did use the confectioner’s Swerve in the filling, not the granulated, not sure if that was the difference. But you mention it was bitter, not sour or too tart. If the lemon juice was too tart for you then reducing the amount I used to say 1/2 cup instead of 3/4 cup might be better for you. When someone mentions it’s bitter though, it usually does not have enough sweetener in it for your tastebuds and that could have been fixed by test tasting the filling prior to pouring it into the pie to bake. I gave this to two of my neighbors when testing it out who do not eat sugar free or low carb and they loved it and never mentioned any bitterness.Sorry you had a bad experience, but hope you will try again with my recipes. Stevia is difficult to work with. Everyone’s taste is different and the amount I used may just not have been sweet enough for you and that is probably why you mentioned it was bitter.

Thank you for the response Brenda. You are right, I should have taste tested as I went along. I know Stevia is tricky. Back in the day, I used to use Splenda. But of course, we all know that fake stuff is no bueno! I’m wondering if maybe my Sweet Drops were stale. Do they go bad, I have no idea. I don’t make that many treats these days. Thanks again, have a lovely day.

I find when I use stevia I need to add a small amount of honey. Helps with the bitterness. Of course it does add a few carbs back in. I recommend testing stevia to honey ratio in hot tea to see if it helps your taste before trying it in a pie.

Thanks for sharing Alice. Some people just don’t like stevia in the whipped cream. I don’t notice any aftertaste and don’t like using Swerve in whipped cream because for me, it seems grainy. Thanks for coming back to tell me your results.

I have been following your website for a little under a year now, and I constantly recommend it to friends and family. I’ve made a variety of recipes (cauliflower antipasto salad, cauliflower bacon cheeseburger casserole, etc.), and they’ve all been great. I made this lemon cream pie for Easter and it was delicious! It had a nice tart punch, and even non-low carbers enjoyed it. .

I was wondering if You have ever tried making meringue to top this with, and if it works good. That would also be low carb if you used swerve in place of sugar. (whipped egg whites with swerve, and vanilla extract.)

The filling recipe calls for Swerve but you don’t specify granulated or confectioners. In the comments, I read that you used confectioners. Is the recipe going to be changed to read confectioners or did you change it to granulated? Thanks so much!

This is the best lemon pie that I have ever eaten! I made it for my husband for Valentine’s Day and it was a big hit!!! Lemon pie is his favorite. The coconut flour crust is just awesome. My daughter loves key lime pie, so I am going to make her one using limes. I am so glad that I found your site, through Pinterest! I will be checking out your other recipes!

My husband made me this for Easter dinner, and it was very good. I am the only low-carber in my family, and the sugar-eaters tried it too and mostly liked it. For those blog readers who, like me, like to read all the comments to learn from others’ experiments and experiences, I offer the following: We thought the crust needed a flavor boost- a bit more sweetener and some lemon zest and vanilla perhaps. We didn’t pre-bake it, and I think it would have been better if we had. The edges still got too dark, and the crust above the filling line had a better texture–almost cookie-like. We cut back to 3/4 t liquid stevia (Now Better Stevia) along with 1/2 c granular Swerve in the filling, and it was quite tart, just about right for our family’s lemon lovers. The granular Swerve crystallized on top of the lemon filling overnight, but adding the whipped cream topping smoothed it back out. I only put 6 drops of liquid stevia in the cream, and it was sweet enough for us ( I think plain stevia tends to be stronger than the flavored ones.) We decided, however, that we would prefer the pie with less whipped cream – perhaps 1 cup, perhaps 3/4 cup. The lemon filling was definitely the star, quite similar to lemon curd in taste and texture, but with less stirring! I think next time we will try it in individual ramekins without crust or whipped cream, since I’m much more likely to make a 1-step dessert than a 3-step dessert for a non-holiday meal. We will definitely have this again. I especially like the use of the less expensive low-carb ingredients (liquid stevia, coconut flour, whole eggs), minimizing the more costly ones (Swerve, almond flour, egg yolks). Thank you, Brenda!

I used this recipe to make just the whipped topping for another cake and it came out really bitter for me, I used the vanilla sweet drops and unfortunately it didn’t come out right. Im actually comsidering in making another batch and adding powdered swerve to see how it comes out or maybe a few drops of Stevia glycerite .

If I substituted limes, would it make it a key lime. I’m not a great baker so I don’t know how to substitute. A lot of my family loves key lime pies or I thought maybe. Lemon looks delicious too though.

I made this in a cupcake pan with foil liners. I used 1/2 cup fresh lemon/lime juice. I also used a blend of erythritol and stevia, that I pulverized. I also added in some lemon zest. I opted for an almond flour/crushed pecan crust. I baked them about 25 min. They are to die for!

I’m experimenting with dessert recipes and tried this yesterday. It came out pretty good. I actually think I like the filling without the crust. ?? I used Swerve and I didn’t experience any bitterness. Thanks for the recipe!

I made this last night and loved it! My husband found it to be too tart, but he’s not a lemon person. I am and thought it was wonderful. My only change was Pyure instead of Swerve (and a lesser amount).

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Microwave cooking and nutrition

Are microwaves bad for your health? Almost every American house has a microwave. The convenience they offer is undeniable. However, despite the widespread use of microwave ovens and excellent safety recordings, some people suspect that cooking microwaved food makes it somewhat less healthy by removing foods from eating. Do you cook with microwave? Are microwave foods healthy?

How does microwave cooking work?

Understanding how microwave ovens work can help clarify the answers to these general questions. Microwave ovens cook food similar to radio waves but using shorter energy waves. These waves are highly selective, mainly affecting water and other electrically asymmetrical molecules - one end is positively charged and the other is negatively charged. Microwave ovens cause these molecules to vibrate and rapidly generate thermal (heat) energy.

Are microwaves safe to cook?

Some foods, when they are exposed to heat, from a microwave oven or a normal oven, are broken down. Vitamin C is perhaps the most clear example. However, since microwave cooking times are shorter, cooking with microwave does a better job of preserving vitamin C and other nutrients that are decomposed when heated.

When going to the vegetables, cooking in water takes some of the nutritional values ??because the nutrients flow into the cooking water. For example, boiled broccoli loses glycosinolate, a sulfur-containing compound that can give vegetables the ability to fight against cancer (and many find it distinctive and some find it disgusting). Steaming vegetables - even steaming microwave - is it better? In some ways, yes. For example, steamed broccoli holds more glucosinolate than boiled or fried broccoli.

Are microwaves bad for your health?

The method of cooking, which keeps the nutrients in the best way, is a method that quickly heats, warms food and uses as little liquid as possible. The microwave meets these criteria. Using the microwave with a small amount of water evaporates food from the inside out. It contains more vitamins and minerals than almost all other cooking methods and shows that microwave foods can be really healthy.

But let's not get lost in details. Vegetables are good for you in any way you prepare, and most of us don't eat enough. Is the microwave oven good or bad? Microwave is an engineering wonder, a miracle of convenience - and sometimes advantageous in feeding.

Learn more about safe microwave cooking. See. "Microwave food in plastic: Is it dangerous or not?"

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