Recipe Card
Servings & Timing
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Prep Time: 15 minutes
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Cook Time: 15 minutes (for the crust)
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Chill Time: 2 hours
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Total Time: ~2 hours 30 minutes
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Yield: 8 slices
Dietary Badges:
✔ Keto-Friendly
✔ Low-Carb
✔ Gluten-Free
🛒 Ingredients
For the pecan crust (3 ingredients):
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Pecans (ground into meal)
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Butter (melted)
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Sweetener of choice (keto-friendly, like erythritol or monk fruit)
For the lemon filling:
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Fresh lemon juice
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Lemon zest
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Eggs
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Butter
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Keto-friendly sweetener
👩🍳 Instructions
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Make the crust: Grind pecans into fine crumbs. Mix with melted butter and sweetener. Press firmly into a pie pan. Bake at 350°F (175°C) for 12–15 minutes until lightly golden. Cool completely.
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Prepare the filling: In a saucepan, whisk eggs, sweetener, lemon juice, and zest. Cook over low heat, stirring constantly, until thickened. Remove from heat and stir in butter until smooth.
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Assemble: Pour lemon filling into cooled crust. Smooth the top.
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Chill: Refrigerate for at least 2 hours to set.
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Serve: Slice and enjoy chilled, optionally topped with sugar-free whipped cream.
Notes:
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Use freshly squeezed lemon juice for best flavor.
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Adjust sweetness depending on how tart you like your pie.
Introduction
This Keto Lemon Pie with Pecan Crust is fresh, tangy, and creamy—balanced perfectly by a nutty, buttery pecan crust. It’s the first recipe I created with a crust, and the combo of zesty lemon and rich pecan is absolutely irresistible. Best of all? It’s quick, simple, and beginner-friendly.
Step-by-Step Cooking Guide
Step 1 – Crust
Grind pecans into meal. Mix with butter and sweetener, then press firmly into a pie pan. Bake until golden. Tip: Press evenly across the bottom and up the sides for a sturdy crust.
Step 2 – Lemon filling
Whisk eggs, lemon juice, zest, and sweetener in a saucepan. Cook gently, stirring until thick like curd. Stir in butter until glossy.
Step 3 – Chill to set
Pour filling into the cooled crust. Refrigerate for at least 2 hours before slicing. The longer it chills, the firmer it gets.
Ingredient Details & Substitution Tips
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Pecans: Naturally low-carb and buttery. Swap with almonds or walnuts if preferred.
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Sweetener: Erythritol, monk fruit, or stevia blends all work. Avoid sugar to keep it keto.
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Butter: Adds richness to both crust and filling. Can sub with coconut oil in the crust for a dairy-free version.
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Lemon Juice: Freshly squeezed only—bottled lemon juice won’t give the same brightness.
Variations & Serving Suggestions
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Top It Off: Serve with sugar-free whipped cream or a sprinkle of extra lemon zest.
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Berry Twist: Add fresh raspberries or blueberries on top for a pop of color.
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Mini Pies: Make in muffin tins for portion-controlled treats.
Storage & Make-Ahead
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Refrigeration: Store covered in the fridge for up to 4 days.
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Freezing: Wrap slices individually and freeze for up to 1 month. Thaw overnight in the fridge before serving.
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Make-Ahead: Crust and filling can be prepared a day ahead separately—assemble and chill before serving.
FAQs
Q: Can I make this dairy-free?
A: Yes—swap butter for coconut oil in the crust and dairy-free butter substitute in the filling.
Q: Can I use bottled lemon juice?
A: Fresh is highly recommended for flavor, but bottled can work in a pinch.
Q: Will almond flour work for the crust?
A: Yes, though pecans give a richer flavor. Use the same ratio.
Personal Note
This pie is special to me because it was my very first crusted keto dessert. I wanted something simple yet indulgent, and pecans turned out to be the perfect match for tangy lemon. It’s quick, reliable, and a great “starter recipe” for beginners.
👉 If you enjoy this recipe, don’t forget to subscribe and share—it means a lot and helps me keep creating more keto-friendly treats!
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