This creamy delicious lemon pie is completely sugar free! No baking is required to make this sweet and tart pie that everyone loves!
Why we love this recipe-
There is no baking required- This sugar free lemon pie is perfect for hot summer months because you don’t have to heat up the kitchen with the oven! It is also great for holidays because it can be chilling in the fridge while your oven is freed up for baking other dishes!
The ingredients are easy to find- I’ve found a lot of low carb and sugar free dishes have ingredients that I can’t find in my local grocery store. So I love that the ingredients for this pie are easy to find! Swerve can be found at most larger grocery chains and big box stores, but smaller grocers may not carry it.
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FAQ-
Is this pie Keto Friendly?
Yes! This no bake pie is not only sugar free but it is a low carb lemon pie! Each slice has around 5 net carbs so it can easily fit into a keto or other low carb eating plan!
What whipped topping is best for this pie?
I like to use my homemade cream cheese whipped cream for this pie, I just swap out the powdered sugar for powdered Swerve for a sugar free version. But you can also make regular whipped cream sweetened with Swerve or use sugar free cool whip!
Can I use a store bought crust?
This delicious pie has a nut based “graham cracker” crust that is sugar free. Unfortunately I’ve yet to find a sugar free pre-made option. While there are a few companies making nut based crusts they are still sweetened with sugar. If you’re just looking to make a dessert with reduced sugar than you can fill a store bought pie shell with this filling, but for truly sugar free you’re going to want to make it yourself.
How to store this pie-
This pie needs to be refrigerated in an airtight container and is best eaten within 2-3 days of making it. You can also freeze this pie if you want to make it ahead of time just wrap it with plastic wrap to seal and freeze. When you’re ready to eat it take it out of the freezer and allow to sit at room temperature for about an hour before serving. You can also freeze individual slices if you want to be able to grab one piece at a time!
Ingredients for No-Bake Sugar Free Lemon Pie-
For the Crust-
2 Cups Almond Flour
½ Cup Pecans
1/3 Cup Powdered Swerve Sweetener
8 Tbsp Melted Butter
For the Filling
1 1/3 Cups Heavy Whipping Cream (cold)
8 oz. Cream Cheese (softened)
¾ Cup Powdered Swerve Sweetener
½ Cup Lemon Juice (fresh squeezed preferred)
Yellow food coloring (if desired)
Sugar free whipped topping (if desired)
Instructions for making this Sugar Free Lemon Pie
To make the pie crust-
First finely chop pecans, you can do this with a sharp knife or place them in a food processor until finely chopped.
Place the chopped pecans and almond flour in a large skillet. Heat over medium heat stirring frequently until golden brown. This takes about 10 minutes for the flour and nuts to be toasted and golden. This helps give the the pie crust a nice flavor.
Mix the toasted flour and nuts, powdered Swerve, and melted butter in a medium size bowl. Stir until evenly mixed.
Press the mixture into the bottom and up the sides of a pie pan. Place in the refrigerator while you make the filling.
To make the lemon pie filling-
Chill a large mixing bowl (or the bowl of a stand mixer) in the freezer for at least 20 minutes before preparing filling (this helps keep the mixture cool while you’re making it)
First whip the cream cheese with an electric mixer until smooth.
Next add in the powdered Swerve and continue to whip until smooth. Add in heavy cream and continue whipping on medium/high until light and fluffy and soft peaks form.
Add in lemon juice and continue to whip on medium until well incorporated. If a brighter yellow color is desired add a few drops of yellow gel food coloring.
Spread the filling mixture in your prepared crust.
Cover and refrigerate for at least 4 hours before serving.
Slice into 8 pieces and serve with a dollop of sugar free whipped topping if desired.
Keep any leftovers covered and refrigerated.
No Bake Sugar Free Lemon Pie
Ingredients
- For the Crust-
- 2 Cups Almond Flour
- ½ Cup Pecans
- 1/3 Cup Powdered Swerve Sweetener
- 8 Tbsp Melted Butter
- For the Filling
- 1 1/3 Cups Heavy Whipping Cream cold
- 8 oz. Cream Cheese softened
- ¾ Cup Powdered Swerve Sweetener
- ½ Cup Lemon Juice fresh squeezed preferred
- Yellow food coloring if desired
- Sugar free whipped topping if desired
Instructions
- To make the pie crust-
- First finely chop pecans, you can do this with a sharp knife or place them in a food processor until finely chopped.
- Place the chopped pecans and almond flour in a large skillet. Heat over medium heat stirring frequently until golden brown. This takes about 10 minutes for the flour and nuts to be toasted and golden. This helps give the the pie crust a nice flavor.
- Mix the toasted flour and nuts, powdered Swerve, and melted butter in a medium size bowl. Stir until evenly mixed.
- Press the mixture into the bottom and up the sides of a pie pan. Place in the refrigerator while you make the filling.
- To make the lemon pie filling-
- Chill a large mixing bowl (or the bowl of a stand mixer) in the freezer for at least 20 minutes before preparing filling (this helps keep the mixture cool while you’re making it)
- First whip the cream cheese with an electric mixer until smooth.
- Next add in the powdered Swerve and continue to whip until smooth. Add in heavy cream and continue whipping on medium/high until light and fluffy and soft peaks form.
- Add in lemon juice and continue to whip on medium until well incorporated. If a brighter yellow color is desired add a few drops of yellow gel food coloring.
- Spread the filling mixture in your prepared crust.
- Cover and refrigerate for at least 4 hours before serving.
- Slice into 8 pieces and serve with a dollop of sugar free whipped topping if desired.
- Keep any leftovers covered and refrigerated.
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