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Easy Low-Carb No-Bake Lemon Pudding Pie

ByHannah Peterson

Easy Low-Carb No-Bake Lemon Pudding Pie

A cool, creamy lemon dessert with almost no carbs — and absolutely no baking required!

This pie has a smooth, silky lemon filling made with sugar-free pudding, a buttery low-carb crust, and a cloud of whipped topping. It’s the PERFECT quick dessert for spring, summer, or anytime you want a sweet treat without raising blood sugar.

🛒 Ingredients

Low-Carb Pie Crust

  • 1 ½ cups almond flour
  • 3 tbsp melted butter
  • 2 tbsp granular sweetener (erythritol, allulose, or monk fruit)

Lemon Filling

  • 1 box (3.4 oz) sugar-free lemon pudding mix
  • 1 ¾ cups heavy cream OR 1 ½ cups unsweetened almond milk (for lighter option)
  • 2 tbsp lemon juice (fresh)
  • 1 tsp lemon zest (optional but amazing!)

Topping

  • Sugar-free whipped cream

🍋 Instructions

1️⃣ Make the Crust

  1. Mix almond flour, melted butter, and sweetener.
  2. Press firmly into a pie dish.
  3. Freeze for 10–15 minutes to set.

(No baking needed!)

2️⃣ Make the Lemon Filling

  1. In a bowl, whisk together:
    • Sugar-free lemon pudding mix
    • Heavy cream OR almond milk
    • Lemon juice & zest
  2. Whisk until smooth and thick.
  3. Pour into chilled crust and spread evenly.
  4. Refrigerate 2–3 hours or until fully set.

3️⃣ Add Topping

Right before serving, add a generous swirl or dollop of sugar-free whipped cream — just like in the picture!

🔢 Nutrition (per slice, 8 slices)

Approximate values when using almond-flour crust & heavy cream:

  • Calories: 240
  • Fat: 21g
  • Protein: 4g
  • Carbs: 6g
  • Fiber: 2g
  • Net Carbs: ~4g

(Using almond milk reduces calories and fat even more.)

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