For a tangy, tart treat, try this zesty Keto Lemon Curd Cake or Pie. The sour lemon taste is wonderfully balanced by the sweet curd filling and the buttery, crisp almond crust. This dish is suitable at any time of day or night. You don’t need to wait for a special occasion to make this keto lemon curd cake.
This recipe yields a two-layer eight-inch cake. Each serving has approximately 6 g of net carbs depending on how you slice it. This incredibly rich and satisfying low-carb dessert is a perfect way to end a meal.
Lemon curd is a citrusy spread with 1 ½ cups of almond flour, 1/8 teaspoon of salt, and 3 tablespoons of butter. It’s similar to non-keto lemon curd pie filling but only contains about 1 carb per serving. This easy lemon curd recipe has just five ingredients and takes about 45 minutes to prepare.
You can eat this zesty keto lemon curd cake or pie for breakfast, lunch, or dinner. It’s a great low-carb alternative to pound cake and the tangy sweet lemon curd filling adds a fruity boost to your meal. With this recipe, you can enjoy the best of both worlds—a buttery crust and flavorful lemon curd.
You can add in 1 ½ tablespoons of vanilla extract and one medium egg for a more mellow flavor. Or you can intensify the zing of the sweet lemon curd by adding 1/2 tablespoon cream of tartar and allulose, some lemon zest and lemon juice. Try garnishing your keto lemon curd with fresh mint, raspberries, or strawberry slices.
The crunchy almond crust adds texture to this easy keto curd dessert. The sweet lemon filling is slightly tart and very fragrant. This dessert can be prepared ahead of time and then heated up before serving to bring out its full flavors.
Yields 12 servings of Keto Lemon Curd Pie
The Preparation
Crust:
- 1 1/2 cup almond flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/3 cup stevia/erythritol blend
- 3 tablespoon butter
- 1 large egg
- 1 1/2 teaspoon vanilla extract
- 1 teaspoon butter, for greasing
Filling:
- 100 gram butter
- 1/2 cup allulose
- 1 medium lemon, zested
- 1/2 cup lemon juice
- 6 large egg yolk
Meringue:
- 1/2 teaspoon cream of tartar
- 1/2 cup allulose
- 5 large egg white
The Execution
1. Measure out and prepare all of the ingredients. Preheat oven to 375F and grease a pie dish with butter.
2. In a bowl, whisk together the almond flour, baking powder, salt and the stevia/erythritol blend.
3. Add butter to the bowl. Mix it together well with a fork to get it crumbly.
4. Add in the egg and vanilla extract.
5. Mix together until it becomes a ball.
6. Form the dough evenly into a greased pie dish. Poke a fork on the bottom of the crust.
7. Place the crust in the preheated oven for 11 minutes.
8. Remove the crust from the oven and place foil around the edges loosely. Place back in the oven for 5 to 8 minutes or until golden brown. Let cool completely before adding the filling in.
9. Make the lemon curd by melting the butter in a saucepan over medium heat. Add in allulose, lemon zest, and lemon juice. Stir constantly until the allulose dissolves completely. Whisk in the egg yolks. Stir all this together until the mixture starts to thicken up and is able to coat a wooden spoon. Remove from heat once thick and pour into the cooled crust. Put the pie in the refrigerator for at least 6 hours or overnight.
10. Turn the oven on to broil. In a bowl, beat the egg whites until stiff peaks form. Add in the allulose and cream of tartar. Beat the mixture until smooth.
11. Spoon the meringue mixture on top of the chilled pie. Place in the oven on broil for about 3 minutes to get the meringue golden brown.
12. Serve and enjoy! Store in the refrigerated.
This makes a total of 12 servings of Keto Lemon Curd Pie. Each serving comes out to be 225 calories, 19.7g fat, 2.9g net carbs, and 6.6g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1.50 cup almond flour | 973 | 84 | 37 | 21.8 | 15.1 | 35.3 |
| 0.50 teaspoon baking powder | 1 | 0 | 0.6 | 0 | 0.6 | 0 |
| 0.13 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 0.33 cup stevia/erythritol blend | 13 | 0 | 0 | 0 | 0 | 0 |
| 3.00 tablespoon butter | 305 | 34.5 | 0 | 0 | 0 | 0.4 |
| 1.00 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 1.50 teaspoon vanilla extract | 19 | 0 | 0.8 | 0 | 0.8 | 0 |
| 1.00 teaspoon butter | 34 | 3.8 | 0 | 0 | 0 | 0 |
| 100.00 gram butter | 717 | 81.1 | 0 | 0.0 | 0.1 | 0.9 |
| 0.50 cup allulose | 45 | 0 | 0 | 0 | 0 | 0 |
| 1.00 medium lemon | 24 | 0.3 | 7.8 | 2.4 | 5.5 | 0.9 |
| 0.50 cup lemon juice | 21 | 0.1 | 6.8 | 0.9 | 6 | 0.6 |
| 6.00 large egg yolk | 328 | 27.1 | 3.7 | 0 | 3.7 | 16.2 |
| 0.50 teaspoon cream of tartar | 4 | 0 | 0.9 | 0 | 0.9 | 0 |
| 0.50 cup allulose | 45 | 0 | 0 | 0.0 | 0.0 | 0.0 |
| 5.00 large egg white | 86 | 0.3 | 1.2 | 0 | 1.2 | 18 |
| Totals | 2694 | 236.4 | 59.4 | 25 | 34.3 | 79.1 |
| Per Serving (/12) | 225 | 19.7 | 5 | 2.1 | 2.9 | 6.6 |
Keto Lemon Curd Pie
Ingredients
Crust:
- 1 ½ cup almond flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ⅓ cup stevia/erythritol blend
- 3 tablespoon butter
- 1 large egg
- 1 ½ teaspoon vanilla extract
- 1 teaspoon butter for greasing
Filling:
- 100 gram butter
- ½ cup allulose
- 1 medium lemon zested
- ½ cup lemon juice
- 6 large egg yolk
Meringue:
- ½ teaspoon cream of tartar
- ½ cup allulose
- 5 large egg white
Instructions
- Measure out and prepare all of the ingredients. Preheat oven to 375F and grease a pie dish with butter.
- In a bowl, whisk together the almond flour, baking powder, salt and the stevia/erythritol blend.
- Add butter to the bowl. Mix it together well with a fork to get it crumbly.
- Add in the egg and vanilla extract.
- Mix together until it becomes a ball.
- Form the dough evenly into a greased pie dish. Poke a fork on the bottom of the crust.
- Place the crust in the preheated oven for 11 minutes.
- Remove the crust from the oven and place foil around the edges loosely. Place back in the oven for 5 to 8 minutes or until golden brown. Let cool completely before adding the filling in.
- Make the lemon curd by melting the butter in a saucepan over medium heat. Add in allulose, lemon zest, and lemon juice. Stir constantly until the allulose dissolves completely. Whisk in the egg yolks. Stir all this together until the mixture starts to thicken up and is able to coat a wooden spoon. Remove from heat once thick and pour into the cooled crust. Put the pie in the refrigerator for at least 6 hours or overnight.
- Turn the oven on to broil. In a bowl, beat the egg whites until stiff peaks form. Add in the allulose and cream of tartar. Beat the mixture until smooth.
- Spoon the meringue mixture on top of the chilled pie. Place in the oven on broil for about 3 minutes to get the meringue golden brown.
- Serve and enjoy! Store in the refrigerated.
