Easy Low Carb Keto Lemon Cottage Cheese Cream Pie

This content originally appeared on Sugar-Free Mom. Republished with permission.

This easy keto lemon pie recipe is a creamy lemon dessert that needs just 6 simple ingredients for the creamy filling! If you’re a lemon lover on a keto diet or low carb diet, looking for the best low-carb dessert, you will not be disappointed when you make this lemon cream pie!

LOW CARB LEMON CREAM PIE

The best part about this easy recipe for lemon cream pie is that it’s a no bake tangy lemon filling bursting with bright flavor and optional fresh blueberries within the lemony whipped cottage cheese creamy filling.

You could make this without a keto crust but I really think it’s best to include a pie shell for this easy lemon cream pie recipe.

Make this for company or a special holiday like Mother’s day, Easter dinner or anytime in the summer when you want a delicious treat!

Feel free to skip the crust and serve in individual serving glasses or one large bowl as a dip, instead of a large pie.

Use my keto sugar free vanilla wafers to dip or you could purchase some keto cookies on Amazon like from the brand HighKey which makes a variety of flavors.

KETO PIE CRUST OPTIONS

Though pie crust does give you some added carbs, I think they are worth it in this sugar free lemon pie. It makes this kind of dessert feel luscious and satisfying. It’s a much lighter keto dessert than a traditional lemon meringue pie and a lot less work as well since you won’t need to make the meringue topping.

Coconut Flour Pie Crust– I pre-baked and cooled my easy keto coconut flour crust as this one in my opinion is the best for this lemon cream pie recipe.

Almond Flour Crust- Use this almond flour low carb crust recipe in this pecan pie recipe if you prefer almond flour over coconut or just don’t want to bake the crust.

No bake Keto Pie Crusts- You can use any of these other recipes that have no bake crust ingredients; Key Lime Pie Bars, Strawberry Cream Pie and Blueberry Cream Pie Bars. 

LOW CARB SWEETENER OPTIONS

I only use natural sweeteners in my recipes which are Allulose, Stevia, Monk Fruit and erythritol.

You always have the option to change out to any other sweetener you prefer and in this easy no bake recipe, you can taste as you make it before you set it in the fridge.

Always start with a small amount as you can always increase sweetener to suit your tastebuds.

Sugar Alcohols that contain artificial ingredients can wreak havoc on your digestive system and most people will have loose stools from them as well.

The ones I avoid are Maltitol, and Sorbitol and brand names like Aspartame, Splenda, Sweet-n-Low, Equal, Saccharine, Dextrose, Sucralose, etc contain carbs even if they say they are calorie free.

They cause your blood sugar to spike and raise your insulin. Steer clear and don’t be fooled by these misleading sweeteners.

I know many of you are against using erythritol so feel free to swap it in my recipes with this newer sweetener I’ve been using lately, Monk Fruit & Allulose blend. It’s not as sweet as using some other sweeteners that’s why I combine low carb sweeteners in most of my recipes.

Using additional lemon stevia really enhances the lemon pie filling but you can skip it or use vanilla stevia or clear stevia or clear liquid Monk Fruit as well.

Use my Natural Sweetener Guide and Conversion chart to replace sweeteners used in recipes.

CAN I SWAP THE COTTAGE CHEESE?

Yes if you want to swap out the cottage cheese you can replace it with cream cheese but please not you will be adding fat and carbs and reducing protein intake in my nutritional information in the recipe card below.

If you swap the cottage cheese with sour cream you would still need the gelatin as well as it’s not thick like cream cheese to keep the pie formed.

DO I NEED THE GELATIN?

If you use cottage cheese in this lemon cream pie recipe, yes, you will need to use a little gelatin to keep it formed and not loose.

If you use cream cheese instead of cottage cheese you won’t need to use gelatin as it’s thick enough to keep the cream stable in the pie.

DO I NEED FRESH LEMONS?

No you can use bottled lemon juice if you prefer but fresh lemons and fresh lemon zest is best in my opinion.

I’m not opposed to using lemon extract in some no bake recipes but for this lemon cream pie I think there’s enough lemon flavor and just the right amount of sweetness using the lemon stevia, lemon juice and zest.

MORE DESSERT RECIPES FOR KETO PIES

Frozen Strawberry Cheesecake Pie

Blueberry Cream Pie

Strawberry Mousse Pie

Peanut Butter Mousse Pie

Keto Lemon Curd Pie

Mini Lemon Keto Meringue Pies

Print

Easy Low Carb Keto Lemon Cottage Cheese Cream Pie

Prep Time 20 minutes minutes
Servings 12 servings
Calories 238kcal

Ingredients

1 Easy Keto Pie Crust baked and cooled

Lemon Cottage Cheese Cream Filling

16 ounces cottage cheese½ cup Monk fruit & Allulose blend½ cup lemon juice2 teaspoon gelatin powder1 cup heavy cream1 teaspoon lemon liquid stevia1 teaspoon lemon zest1 cup blueberries optional

Instructions

Lemon Cottage Cheese Cream Filling

In a food processor, combine cottage cheese with Monk fruit & Allulose. Process until smooth and creamy. Set aside.
Place the lemon juice in a small sauce pan over medium heat until simmering. Sprinkle in the gelatin powder and whisk until completely dissolved. Set aside to cool.
In a large mixing bowl combine the heavy whipping cream with lemon stevia. Beat with an electric mixer or stand mixer until stiff peaks form. Set aside.
Fold the cottage cheese mixture into the whipped cream and stir together until combined. With the stand mixer on low, drizzle in the cooled lemon juice gelatin mixture. Stir in 1 cup blueberries and lemon zest if using.
Spread mixture into a cooled pie crust. Sprinkle blueberries and lemon zest on top of the pie. Cover and refrigerate for 2-3 hours or for best results overnight.
Optional topping for decoration; I like to add more whipped cream around the edges of the pie using my whipped cream canister to decorate with the star tip.
Storage: Cover with plastic wrap or place leftover pieces in an airtight container and refrigerate for up 5 days.

Notes

4 g Net Carbs per slice
12 servings

Nutrition

Sodium: 121mg | Calcium: 32mg | Vitamin C: 4mg | Vitamin A: 54IU | Sugar: 1g | Fiber: 3g | Potassium: 50mg | Cholesterol: 6mg | Calories: 238kcal | Monounsaturated Fat: 0.3g | Polyunsaturated Fat: 0.05g | Saturated Fat: 1g | Fat: 18g | Protein: 7g | Carbohydrates: 7g | Iron: 0.04mg


Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.

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