This Keto Lemon Curd Pie is a tart, creamy and delicious low carb dessert that combines the zesty taste of lemons with silky keto-friendly curd. It’s also a crustless pie, so that makes it even easier to throw together! With a crust made out of almond flour and filling loaded with sugar-free lemon curd, this pie is sure to be the guiltless pleasure of anyone on keto or low carb diet. Each bite offers a sweet and tart taste, perfect for sharing at warm-weather get togethers or holiday parties.
Butter, eggs, lemon juice and keto sweetener work to create a silky curd that’s bursting with tangy vibrancy. Unsugar-coated though it may be, this keto version of a classic pie retains its luscious texture. Enjoy it for brunch, as a tea-time treat or round off your dinner with it — and no one will ever guess that the cake is keto friendly!
Keto Lemon Curd Pie Recipe
And now, let’s getting to the recipe and see everything you need for the luscious Keto Lemon Curd Pie. We’ll explore the ingredients, tools and simple steps you need to make this tart pie come to life. You’ll also learn to make a silky almond flour crust and whisk together the ideal lemon curd filling without whining. Plus I’ll offer simple tricks for making your pie glisten and answer frequently asked questions about swaps and storage. Let’s kick things off with this colourful and zesty keto diet.
Keto Lemon Curd Pie
Ingredients
Equipment
Method
- Prepare the crust: In a bowl, mix together almond flour and melted butter. When blended, it should combine like a crumbly dough you can press into the pie dish evenly. Bake at 350°F (175°C) for about 10 minutes until lightly golden.
- Make the lemon curd: In a pot, stir together eggs, lemon juice, zest, erythritol and butter over low heat. Stir constantly until mixture is thick enough to coat the back of a spoon.
- Assemble the pie: Pour the warm lemon curd into the baked crust and spread it out evenly with a spatula.
- Bake and chill: Bake in the oven for further 10‑15 minutes until they are just set. Remove and allow to cool completely. Cold From the fridge for 1 hour.
- Serve: Slice and top with whipped cream or lemon zest, if desired!
Notes
- Use fresh lemons for the best tasting zest.
- Whisk the curd constantly to avoid cooking the eggs.
- Chill the pie thoroughly to achieve neat slices.
- You can garnish with whipped cream or keto meringue for a little something extra.
Keto Lemon Curd Pie
| Nutrient | Per Serving (1 Slice) |
| Calories | 210 kcal |
| Fat | 18g |
| Protein | 6g |
| Total Carbs | 5g |
| Net Carbs | 3g |
| Fiber | 2g |
| Sugars | 1g |
Frequently Asked Questions
Ques: Can I make this pie dairy-free?
Ans: Yes, use coconut cream and vegan butter as substitutes.
Ques: Is this pie freezer-friendly?
Ans: Absolutely! Store slices in airtight containers for up to a month.
Ques: Can I use coconut flour instead of almond flour?
Ans: You can, but use ⅓ of the amount as coconut flour absorbs more moisture.
Ques: How long does it stay fresh?
Ans: It stays fresh for up to 3–4 days when refrigerated.
Ques: What’s the texture like?
Ans: It’s creamy, fudgy, and rich—just like the traditional Mississippi Mud Pie!
Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!
As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.