Introduction:

Craving a refreshing, tangy dessert but following a low-carb or keto lifestyle? Look no further! The Keto No-Bake Lemon Pudding Pie is the perfect dessert that combines the creamy richness of a traditional pudding pie with a zesty, citrusy punch—all while keeping the carbs low and the flavors bright. Whether you’re looking for a cooling treat to enjoy after a summer meal, a low-carb option for family gatherings, or just a way to satisfy your sweet tooth without compromising your diet, this pie is sure to become a favorite.

This recipe is not only simple to prepare but also packed with healthy fats, making it the perfect keto-friendly indulgence. The combination of tangy lemon, a rich, creamy filling, and a crisp almond flour crust will leave you wanting more. Plus, it’s a no-bake recipe, meaning you can whip it up in minutes, allowing you to focus on enjoying your meal instead of spending time in the kitchen.

In this detailed recipe, we will guide you step-by-step through making this irresistible Keto No-Bake Lemon Pudding Pie. From ingredient measurements to detailed instructions, we’ve got you covered. We’ll also provide nutritional information and SmartPoints for those following the Weight Watchers (WW) program. So, let’s get started!

Ingredients:

This Keto No-Bake Lemon Pudding Pie combines a few simple ingredients that come together beautifully to create a low-carb dessert. The pie has three main components: the almond flour crust, the lemon pudding filling, and the topping (optional, but adds that perfect finishing touch!).

For the Almond Flour Crust:

  • 1 1/2 cups almond flour (this serves as the base for a crunchy, low-carb crust)
  • 1/4 cup melted butter (provides richness and helps the crust hold together)
  • 2 tablespoons powdered erythritol (or any low-carb sweetener of your choice)
  • 1 teaspoon vanilla extract (adds a sweet, aromatic flavor to the crust)
  • 1/4 teaspoon salt (helps to balance the sweetness of the crust)

For the Lemon Pudding Filling:

  • 1 cup heavy cream (provides a rich, creamy base for the filling)
  • 1/2 cup full-fat coconut milk (adds a tropical, smooth richness and keeps it dairy-free if needed)
  • 1/4 cup powdered erythritol (a low-carb sweetener to achieve the desired level of sweetness)
  • 1/4 cup fresh lemon juice (for that tangy, refreshing lemon flavor)
  • 1 tablespoon lemon zest (adds extra citrusy punch and intensifies the flavor)
  • 3 large egg yolks (helps to thicken the pudding and create a creamy texture)
  • 1 teaspoon vanilla extract (balances the tartness of the lemon and adds flavor depth)
  • 1 tablespoon gelatin (helps the filling set and gives it that pudding-like texture)

For the Topping (Optional but Highly Recommended):

  • 1/2 cup heavy whipping cream (for whipping into a fluffy topping)
  • 1 tablespoon powdered erythritol (to sweeten the whipped cream)
  • 1 teaspoon vanilla extract (for extra flavor)
  • Lemon zest or thin lemon slices (for garnish and a pop of color)

Instructions:

Step 1: Prepare the Almond Flour Crust

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the 1 1/2 cups almond flour, 2 tablespoons powdered erythritol, and 1/4 teaspoon salt. Stir until the ingredients are well incorporated.
  3. Add the 1/4 cup melted butter and 1 teaspoon vanilla extract to the almond flour mixture. Stir again until everything is evenly mixed and a dough-like texture forms.
  4. Press the almond flour mixture into the bottom of a 9-inch pie dish (or an equivalent tart pan). Use the back of a spoon or your fingers to press it down firmly and evenly, ensuring that it covers the entire base and slightly up the sides.
  5. Bake the crust for about 10-12 minutes or until it is golden brown and firm. Keep an eye on it to make sure it doesn’t burn, as almond flour can brown quickly.
  6. Once baked, remove the crust from the oven and allow it to cool completely while you prepare the filling.

Step 2: Make the Lemon Pudding Filling

  1. In a medium saucepan, combine the 1 cup heavy cream and 1/2 cup full-fat coconut milk. Heat over medium-low heat, stirring occasionally, until the mixture is warm but not boiling.
  2. In a separate bowl, whisk the 3 egg yolks until they become light and creamy. Add the 1/4 cup powdered erythritol, 1/4 cup fresh lemon juice, and 1 tablespoon lemon zest to the egg yolks, whisking again until smooth and well-combined.
  3. Slowly add a small amount of the warm cream mixture to the egg yolk mixture, whisking constantly to temper the eggs (this prevents the eggs from curdling).
  4. Gradually add the rest of the warm cream mixture to the egg yolks, whisking continuously. Once fully combined, return the mixture to the saucepan.
  5. Cook the mixture over medium-low heat, stirring constantly, until it thickens to a pudding-like consistency. This should take about 4-5 minutes. Be patient and keep stirring to prevent the pudding from sticking to the pan or forming lumps.
  6. Once the filling has thickened, remove it from the heat and stir in the 1 tablespoon gelatin until fully dissolved.
  7. Allow the pudding filling to cool for a few minutes before pouring it into the cooled almond flour crust. Spread it out evenly with a spatula.

Step 3: Chill the Pie

  1. Refrigerate the pie for at least 4 hours, or until the filling has fully set. If you’re in a hurry, you can freeze it for about 1-2 hours to speed up the setting process.
  2. While the pie is chilling, prepare the whipped topping.

Step 4: Make the Whipped Cream Topping (Optional)

  1. In a chilled mixing bowl, beat the 1/2 cup heavy whipping cream, 1 tablespoon powdered erythritol, and 1 teaspoon vanilla extract together using an electric mixer. Start on low speed and gradually increase to high.
  2. Whip until stiff peaks form, being careful not to over-whip the cream.
  3. Once the pie has set, spread or pipe the whipped cream topping over the surface of the pie.
  4. Garnish with extra lemon zest or thin lemon slices for a beautiful and refreshing touch.

Step 5: Serve and Enjoy!

  1. Slice the pie into 8-10 servings (depending on your desired portion size).
  2. Serve immediately, or store in the refrigerator for up to 3 days. This pie is perfect for making ahead of time and serving later.

Nutritional Information (Per Serving):

This Keto No-Bake Lemon Pudding Pie is a low-carb, keto-friendly dessert that is perfect for anyone looking to maintain a healthy lifestyle without sacrificing flavor. Here’s the approximate nutritional breakdown per serving:

  • Calories: 245 kcal
  • Total Fat: 23g
  • Saturated Fat: 14g
  • Cholesterol: 105mg
  • Sodium: 65mg
  • Total Carbohydrates: 6g
  • Dietary Fiber: 2g
  • Net Carbs: 4g
  • Protein: 3g

Topping (Optional):

  • Calories: 36 kcal per serving
  • Total Fat: 3g
  • Saturated Fat: 2g
  • Cholesterol: 10mg
  • Sodium: 5mg
  • Total Carbohydrates: 1g
  • Dietary Fiber: 0g
  • Net Carbs: 1g
  • Protein: 1g

Weight Watchers SmartPoints (Per Serving):

This recipe is low in SmartPoints, making it a great option for those following the Weight Watchers program.

  • SmartPoints (Green, Blue, Purple): 5 SmartPoints per serving (without topping)
  • SmartPoints (Green, Blue, Purple): 6 SmartPoints per serving (with topping)

These points may vary depending on the sweeteners or other substitutions you make.

Tips and Variations:

  1. Make It Dairy-Free: If you prefer a completely dairy-free version, simply substitute the heavy cream with coconut cream and use dairy-free butter for the crust.
  2. Gelatin Alternative: If you’re not a fan of gelatin or prefer a plant-based thickener, you can try using agar-agar powder, though the texture may vary slightly.
  3. Crust Variations: For an even lower-carb option, try using coconut flour instead of almond flour for the crust. Just be aware that coconut flour absorbs more moisture, so you may need to adjust the amount of butter.
  4. Sugar-Free Lemon Pudding: If you want to boost the flavor without adding extra carbs, you can use sugar-free lemon jello in place of some of the fresh lemon juice and zest. This will give your pie a more intense lemon flavor and set faster.
  5. Make It Sweeter: If you like your desserts sweeter, feel free to increase the amount of erythritol or sweetener in both the crust and filling. Just remember that some sweeteners are sweeter than others, so taste and adjust accordingly.

Why You’ll Love This Keto No-Bake Lemon Pudding Pie:

  1. Refreshing and Light: The tangy lemon flavor pairs perfectly with the creamy filling, making this pie a refreshing option for a light dessert.
  2. Keto and Low-Carb Friendly: At just 4g net carbs per serving, this pie fits perfectly into any low-carb, keto, or sugar-free lifestyle.
  3. No-Bake: This recipe eliminates the need for any baking, making it easy to prepare and ideal for hot summer months when you don’t want to turn on the oven.
  4. Customizable: You can adjust the sweetness, swap ingredients, or even add toppings to make this