Low Carb Lemon IceBox Pie

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You asked for more lemon

After posting my Lemon Cream Raspberry Popsicles and sharing my Iced Lemon Pound Cake there was a cry for MORE LEMON. My Lemon IceBox Pie has been a favorite of my children for decades.

Before I started a Keto Lifestyle, my original Lemon Icebox Pie is filled with so much sugar. Not anymore!! This delightful citrus dessert is best when Meyer lemons are in season, however you can use any lemons.

Keto Lemon Cream Raspberry Popsicles
Lemon Raspberry Cream Bars

I stripped the sugar from the original delicious and creamy dessert! I was able to maintain the tartness and the graham-like pie crust using some of my keto tricks…Lakanto Monkfruit sweetener, heavy cream and almond flour play big in this delightfully chilled lemony treat.

Low Carb Lemon IceBox Pie

Keto Pie Crust

I have many dessert recipes on my website. Most call for some type of crust or base. Whether its a bar, a crumble, a cheesecake or a pie the base for most of my Keto friendly desserts is relatively similar.

Almond flour, butter and a pinch of salt are the staples in each keto dessert base. Then I may add coconut flour or psyllium husk powder to the mix. Coconut flour or psyllium husk has a dry texture and give your crust more of a flaky pie crust texture, while also adding fiber.

Then I need to decide if my recipe is sweet or savory. For a desserts I’ll add a keto friendly sweetener like Lakanto Monkfruit Sweetener Classic. The keto friendly sweeteners that are granular tend to re-crystalize once they cool. However, for a crust it’s ok to have a little crunch.

For a savory crust, for instance in a quiche, I will use garlic and/or onion powder and some herbs to add a slight flavor to my recipe.

Replacing the canned sweet milk

Remember those cans of sweetened condensed milk that live in the back of your pantry for years? Well, it’s sweet and thick and creamy. The ingredients in canned sweetened condensed milk are items I can’t even read. I had to figure out how to replace that creamy sweet milk.

My Keto Lemon IceBox Pie is made without sugar. I actually like a more tart version of this dessert. And…I used sour cream instead of the canned milk to get the creaminess.

Using a POWDERED low carb sweetener (like Lakanto Monkfruit Sweetener) to give this treat just the right amount of sweetness.

A very quick dessert, and worth it!

Keto Lemon IceBox Pie is whipped together very quickly. However, you do need to chill the pie for several hours. And…..this is worth the time. AND it keeps in the freezer for up to two weeks.

Low Carb Lemon IceBox Pie

Meyer Lemons vs. Regular Lemons

Feel free to use any lemons in this Keto Lemon Icebox Pie. However, Meyer lemons are in abundance when they are in season. I literally come home to bags of meyer lemons at my front door.

Also, Meyer lemons are thin skinned and extra juicy. They have a slightly sweeter flavor and are just delightful. My favorite food blog wrote a great article of the difference between regular lemons and this meyer variety.

FAVORITE LEMON RECIPES

Keto Lemon Icebox Pie

Low Carb Lemon IceBox Pie

Keto Lemon IceBox Pie

My Keto Lemon IceBox Pie is tart and sweet. With a delightful low carb pie crust that tastes like a graham cracker crust without the carbs. Serve this pie right out of the freezer or fridge with a dollop of whipped cream for a delightful citrusy dessert. The Lemon IceBox Pie is meant to be served cold.
Prep Time: 30 minutes
Cook Time: 15 minutes
chill time: 1 hour
Total Time: 1 hour 45 minutes
Course: Dessert
Cuisine: American
Keyword: keto dessert, lemon dessert, lemon pie
Servings: 10 slices
Calories: 321kcal
Author: The Kellie Kitchen

Ingredients

Crust

Filling

Instructions

  • Preheat oven to 350*. for the crust met the butter in a microwave safe bowl. Then add almond flour, psyllium husk, salt and powdered Lakanto Monkfruit Sweetener. Using a fork, mix all the crust ingredients together. Mixture should be slightly crumbly.
  • Press pie mixture into a regular 9” pie tin up the sides and evenly across the bottom. Place in 350* oven for 8 minutes. Remove from oven and set aside to cool.
  • In a large sauce pan whisk together egg yolks and heavy cream over medium heat. Add in lemon juice and sweetener. Continue to whisk over heat until mixture starts to thicken and coat the back of the spoon.
  • Turn heat to low an add in the butter. Stir until fully melted and combined. Remove pan from heat and whisk in xanthan gum and lemon extract. Lastly, add stir in the cup of sour cream to fully combine your lemon filling. You can add in the lemon zest at this point, but this step is optional and not included in the carb count.
  • Pour lemon filling into cooled baked pie crust and place in fridge for at least 4 hours or over night. I like to freeze my pie for a few hours and then serve straight from the freezer.
  • This Lemon IceBox Pie is meant to be served cold. When ready to serve simply slice and enjoy. Pie slices into eight pieces, but you could do even smaller slices to lessen the carb count.

Notes

This pie can be covered and stored in the freezer for up to 2 weeks, but then you must thaw in the fridge before serving.

Nutrition

Calories: 321kcal | Carbohydrates: 7g | Protein: 5g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 147mg | Sodium: 172mg | Potassium: 71mg | Fiber: 3g | Sugar: 2g | Vitamin A: 881IU | Vitamin C: 6mg | Calcium: 88mg | Iron: 1mg
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Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.

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