Print
A low carb lemon pie from Mellissa Sevigny of I Breathe Im Hungry

Lemon Cloud Pie – Low Carb and Gluten Free


  • Author: Mellissa Sevigny
  • Yield: 8 servings 1x

Description

Lemony and sweet, this refreshing low carb pie recipe is easy to make and perfect for any summer party! Keto, Atkins, Sugar Free, and Gluten Free!


Scale

Ingredients

For the Crust:

  • 6 Tbsp butter, softened
  • 3/4 cup erythritol (I used Swerve)
  • 3/4 cup dried shredded coconut (unsweetened)
  • 3/4 cup super fine almond flour
  • pinch of salt

For the Filling:

  • ½ cup butter
  • ½ cup erythritol sweetener (I used Swerve)
  • ½ cup fresh lemon juice
  • ¼ cup lemon zest
  • 6 egg yolks
  • 1 1/2 cups heavy whipping cream
  • 1/4 tsp xanthan gum
  • 1 Tbsp erythritol sweetener (I used Swerve)

Instructions

For the Crust:

  1. Combine the butter, erythritol, coconut, almond flour and salt in a medium bowl and mix until a dough forms.
  2. Press the dough into a pie plate, going all the way up the sides.
  3. Bake the crust at 350 degrees (F) for 15 minutes, or until golden brown.

Note: Your crust may slide down a bit during baking. Once you remove it from the oven it will remain soft for about 10 minutes before hardening. If it’s slid down, wait five minutes, press it back into the shape you want and let it cool and harden before filling.

For the Filling:

  1. Melt the butter in a small saucepan on low heat.
  2. Remove from heat and whisk in 1/2 cup sweetener, lemon juice, and lemon zest until dissolved. Whisk in the egg yolks and return to the stove over low heat.
  3. Whisk continually until the curd starts to thicken.
  4. Remove from the heat and strain into a small bowl. Chill.
  5. In a large bowl, whip the heavy whipping cream, xanthan gum, and 1 Tbsp sweetener together until stiff peaks form.
  6. Fold 1/3 of the whipped cream mixture into the chilled lemon curd until combined.
  7. Add the lightened lemon curd mixture to the remaining whipped cream and gently fold together until fully combined, but still fluffy.
  8. Spoon the filling into the cooled pie crust. Garnish with additional whipped cream and lemon zest if desired.
  9. Serve chilled – will keep up to a week in the refrigerator.

Notes

To see a list of my favorite low carb products and brands that I recommend for sweeteners, flours, etc. you can check out the IBIH Pantry Ingredients Page!

  • Category: Low Carb Dessert Recipe
  • Cuisine: American

Nutrition

  • Serving Size: 1/8th pie
  • Calories: 427
  • Fat: 46
  • Carbohydrates: 2.5g net
  • Protein: 4