Keto Lemon Mousse Pie

Servings: 8
Prep Time: 15 min
Chill Time: 2–3 hours
Total Time: ~3 hours 15 min

Ingredients

For the crust:

• 1 1/2 cups almond flour

• 1/4 cup coconut flour

• 1/3 cup melted butter

• 2–3 tbsp erythritol or monk fruit sweetener (adjust to taste)

• 1/2 tsp vanilla extract

• Pinch of salt

For the lemon mousse filling:

• 1 cup heavy whipping cream

• 1/2 cup cream cheese, softened

• 1/3 cup powdered erythritol or preferred low-carb sweetener

• 1/4 cup fresh lemon juice (about 2 lemons)

• 1 tsp lemon zest

• 1 tsp vanilla extract

Optional garnish:

• Lemon slices or zest

• Whipped cream

• Fresh berries (low-carb, like raspberries or blueberries)

Instructions

Step 1: Make the crust

1. Preheat oven to 350°F (175°C).

2. In a mixing bowl, combine almond flour, coconut flour, sweetener, and salt.

3. Stir in melted butter and vanilla extract until the mixture is crumbly but holds together when pressed.

4. Press the mixture evenly into a 9-inch pie pan to form the crust.

5. Bake for 10–12 minutes until lightly golden. Remove and let cool completely.

Step 2: Make the lemon mousse filling

1. In a medium bowl, beat the cream cheese until smooth and creamy.

2. Add powdered sweetener, lemon juice, lemon zest, and vanilla extract. Mix until smooth.

3. In a separate bowl, whip the heavy cream until stiff peaks form.

4. Gently fold the whipped cream into the lemon mixture until fully combined and fluffy.

Step 3: Assemble the pie

1. Spoon the lemon mousse into the cooled crust.

2. Smooth the top with a spatula.

3. Refrigerate for at least 2–3 hours (or overnight) to set.

Step 4: Serve

1. Optional: Top with extra whipped cream, lemon zest, or a few fresh berries.

2. Slice and enjoy this creamy, tangy keto dessert!

Macros (per slice, 8 slices total, approximate):

• Calories: 280–320

• Protein: 4–5 g

• Net Carbs: 4–5 g

• Fat: 28 g

Tips for perfect mousse pie:

• Use full-fat cream cheese and heavy cream for the creamiest texture.

• Make sure the crust is completely cooled before adding the mousse, or it can get soggy.

• For extra tang, add a teaspoon of lemon extract.

• Can freeze for up to 1 month; thaw in fridge overnight before serving.