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No-Bake Sugar-Free Lemon Pie with Coconut Cream

This no-bake lemon pie combines a crisp almond flour crust with a creamy, tangy filling of cream cheese and thick coconut cream, perfect for a bright, low-effort dessert that's sugar-free.
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Prep Time 20 minutes
Total Time 5 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 120 g almond flour
  • 60 g melted butter
  • 2 tbsp powdered erythritol
  • 1 pinch salt
For the filling
  • 200 ml full-fat coconut cream (chilled, thick part only)
  • 200 g cream cheese, softened
  • 90 ml fresh lemon juice
  • 1 whole lemon zest
  • 70 g powdered erythritol
  • 1/2 tsp vanilla extract

Method
 

Prepare the crust
  1. In a medium bowl, mix 120 g almond flour, 60 g melted butter, 2 tbsp powdered erythritol, and a pinch of salt until evenly moistened and the texture holds together when pressed.
  2. Press the mixture firmly into the bottom and up the sides of a pie dish (use the bottom of a measuring cup for an even surface). Chill the crust in the refrigerator for 20 minutes.
Prepare the filling
  1. Beat 200 g softened cream cheese with an electric mixer on medium speed until smooth and free of lumps — about 1–2 minutes.
  2. Add the thick 200 ml coconut cream, 70 g powdered erythritol, 90 ml fresh lemon juice, zest of 1 lemon, and 1/2 tsp vanilla extract to the cream cheese. Beat until creamy and glossy.
Assemble and chill the pie
  1. Pour the filling into the chilled crust and smooth the top with a spatula.
  2. Refrigerate the pie for 4 to 6 hours, or until fully set.
Serve
  1. Slice with a sharp, warmed knife for cleaner edges and serve directly from the fridge.

Notes

Use only the thick part of chilled full-fat coconut cream for a stable filling. Chill the crust before filling to prevent sogginess. For clean slices, warm and dry the knife between cuts.