Keto Lemon Pie with a Buttery Pecan Crust.

Equipment Needed

1/2 cup fresh lemon juice (approx. 3–4 large lemons)
2 tbsp fresh lemon zest, finely grated
2/3 cup powdered Allulose or Erythritol (Allulose provides the smoothest texture)
3 large egg yolks + 2 large whole eggs
6 tbsp unsalted butter, cubed and softened at room temperature
1/2 cup heavy whipping cream
1/2 tsp xanthan gum (optional, for an extra-stable set)

Prep the oven: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish with a bit of melted butter or coconut oil.
Grind the nuts: Place the raw pecans into a food processor. Pulse until they resemble coarse crumbs, similar to the texture of traditional graham cracker crumbs. Be careful not to over-process, or you will end up with pecan butter.
Mix the crust: Transfer the pecan crumbs to a mixing bowl. Add the powdered sweetener, melted butter, sea salt, and vanilla extract. Stir well until the mixture is uniform and holds together when pressed between your fingers.
Press and mold: Transfer the mixture into your prepared pie dish. Using the bottom of a measuring cup or your fingers, press the mixture firmly and evenly into the bottom and up the sides of the dish.
Bake: Place the crust in the oven and bake for 10 to 12 minutes, or until it turns a deep golden brown and smells incredibly fragrant. Keep a close eye on it, as nuts can burn quickly. Remove from the oven and let it cool completely on a wire rack before filling.

Whisk the eggs and sweetener: In a medium saucepan (off the heat), vigorously whisk together the whole eggs, egg yolks, and powdered sweetener until the mixture becomes pale yellow and slightly thickened.
Add the citrus: Slowly pour in the fresh lemon juice and whisk in the lemon zest.
Cook over medium-low heat: Place the saucepan over medium-low heat. Cook the mixture, whisking constantly to prevent the eggs from scrambling. The intensity of the heat should be gentle—do not let it come to a rolling boil.
Thicken the curd: Continue whisking for about 6 to 8 minutes until the mixture thickens enough to coat the back of a spoon. If using xanthan gum for extra stability, lightly sprinkle it over the surface now and whisk vigorously to combine.
Emulsify the butter: Remove the saucepan from the heat. Add the cubed, softened butter one piece at a time, whisking continuously after each addition until completely melted and smooth. This step gives the lemon filling its signature silky, glossy finish.
Incorporate the cream: Pour in the heavy whipping cream and stir until completely combined.
Strain for perfection: For an ultra-smooth texture, pour the lemon mixture through a fine-mesh strainer directly into a clean bowl to catch any stray bits of cooked egg or oversized zest.

Pour: Pour the warm lemon filling smoothly into the cooled pecan crust. Use a spatula to smooth out the top surface.
Cool down: Let the pie sit at room temperature for about 30 minutes to cool slightly.
The deep chill: Cover the pie loosely with plastic wrap (ensuring it doesn’t touch the surface of the filling) and transfer it to the refrigerator. Chill for at least 4 hours, or ideally overnight, until the filling has completely set and is firm to the touch.

Whip the cream: Right before serving, place the heavy whipping cream, powdered sweetener, and vanilla extract into a chilled bowl. Beat with a hand mixer until stiff peaks form.
Garnish: Spread the whipped cream elegantly over the set lemon pie, or use a pastry bag to pipe decorative stars around the border. Garnish the center with fresh, thin lemon slices or a light dusting of leftover pecan crumbs.
Slice cleanly: Wipe your knife with a warm, damp cloth between each cut to ensure clean, beautiful slices.

Sweetener Choice Matters: Allulose is highly recommended for the lemon filling because it dissolves perfectly without recrystallizing when cooled. If you use Erythritol, you may notice a slight “cooling” sensation or minor grittiness once the pie is fully chilled.
Blind Baking the Crust: Ensure your crust is completely cool before adding the liquid filling. If the crust is still hot, it will absorb the moisture from the filling and lose its crisp, buttery texture.
Preventing Scrambled Eggs: If you notice small lumps forming while cooking the curd, your heat intensity is too high. Drop the heat immediately, lift the pan off the burner, and whisk furiously. Straining the mixture at the end is your ultimate insurance policy for a flawless texture.

Serving Size: 1 slice (Based on 8 equal slices per pie, including whipped cream topping)

Calories: 385 kcal
Total Fat: 38g
Saturated Fat: 15g
Net Carbohydrates: 3.5g
Total Carbohydrates: 7g (Note: Erythritol/Allulose carbs are subtracted to calculate net carbs as they do not impact blood sugar)
Dietary Fiber: 3.5g
Protein: 5g
Sodium: 115mg