33+ Irresistible Early Spring Pie Recipes to Celebrate the Season

As the weather begins to warm up and the days grow longer, early spring is the perfect time to celebrate the season’s bounty with a delicious homemade pie.

The crisp air and vibrant colors of spring inspire new flavors, from fresh fruits to vibrant herbs.

Whether you’re hosting a springtime gathering or just craving a sweet treat, early spring pies offer a delightful way to embrace the changing season.

In this article, we’ll explore ten irresistible early spring pie recipes that will brighten your table and tantalize your taste buds. Get ready to welcome the season with delicious, light, and fruity pies!

33+ Irresistible Early Spring Pie Recipes to Celebrate the Season

With these 10 early spring pie recipes, you’re sure to find the perfect dessert to welcome the season of renewal.

From tangy lemon and rhubarb pies to light berry creations, these recipes capture the essence of spring in every bite.

Whether you’re a seasoned baker or just starting to experiment in the kitchen, these pies are simple to make and packed with flavor.

So, dust off your pie dish, gather your favorite spring ingredients, and enjoy a slice of sunshine this season.

Lemon Almond Cream Pie

This light, refreshing pie is perfect for early spring with its zesty lemon flavor and creamy almond base. It’s a great choice for a keto lunch, offering a refreshing burst of citrus while being low in carbs. Almond flour provides the perfect crust, while the creamy filling satisfies without loading you up with sugar or carbs.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• 2 tbsp unsweetened shredded coconut
• ¼ cup butter, melted
• 1 tbsp erythritol (or preferred sweetener)
• 1 tsp vanilla extract

For the filling:

• 1 ½ cups heavy cream
• ½ cup almond milk
• 3 large egg yolks
• ¼ cup lemon juice (freshly squeezed)
• Zest of 1 lemon
• 3 tbsp erythritol
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. Preheat your oven to 350°F (175°C). In a bowl, combine almond flour, coconut, melted butter, sweetener, and vanilla. Press the mixture into the bottom of a pie pan to form a crust. Bake for 10-12 minutes or until golden. Set aside to cool.
2. For the filling, whisk egg yolks, erythritol, and lemon juice in a saucepan over medium heat until the mixture thickens.
3. Slowly add the almond milk and continue whisking. Let it simmer for another 3-4 minutes.
4. Remove from heat and stir in the heavy cream, vanilla, lemon zest, and a pinch of salt.
5. Pour the filling into the cooled crust and refrigerate for at least 4 hours or until set.

This lemon almond cream pie is a perfect spring dessert or light lunch option. The tangy lemon cuts through the richness of the almond cream, providing a satisfying but not heavy dish. It’s a refreshing and guilt-free treat for anyone on a keto diet. The almond flour crust ensures the pie stays low-carb while still offering a satisfying texture.

Spinach and Ricotta Savory Pie

A savory, keto-friendly option that combines the richness of ricotta cheese and the freshness of spinach, all encased in a low-carb almond flour crust. This pie is perfect for an early spring lunch, offering a nutrient-packed, satisfying meal without any of the carbs you’d typically find in traditional pies.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• 1 egg
• 3 tbsp melted butter
• 1 tsp garlic powder
• Salt and pepper to taste

For the filling:

• 4 cups fresh spinach
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 2 large eggs
• ¼ cup heavy cream
• 1 tsp nutmeg
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C). In a bowl, mix almond flour, egg, melted butter, garlic powder, salt, and pepper. Press the mixture into the bottom of a pie pan to form a crust. Bake for 10 minutes until golden and set aside.
2. In a skillet, heat olive oil and sauté spinach until wilted. Remove from heat and let cool.
3. In a separate bowl, combine ricotta, mozzarella, eggs, heavy cream, nutmeg, salt, and pepper. Mix until smooth.
4. Add the sautéed spinach to the ricotta mixture and stir until well combined.
5. Pour the filling into the pre-baked crust and bake for 30-35 minutes, or until the center is firm and slightly golden on top.

This spinach and ricotta savory pie is a savory delight, combining fresh spinach with creamy ricotta in a keto-friendly crust. It’s an excellent choice for a healthy lunch, packed with vitamins and healthy fats. The nutmeg gives it a touch of warmth, while the richness of the cheeses makes it a satisfying meal without being heavy. It’s perfect for an early spring lunch, especially when paired with a crisp green salad.

Strawberry Rhubarb Keto Pie

This classic springtime pie gets a low-carb makeover, perfect for those on a keto diet. The tartness of rhubarb and the sweetness of strawberries come together beautifully in this delicious dessert pie. The almond flour crust provides a perfect base for the fruit filling while keeping carbs at bay, making it a great lunch option for those looking for something sweet yet still low in carbs.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• 2 tbsp butter, softened
• 1 egg
• 1 tsp vanilla extract
• 2 tbsp erythritol (or preferred sweetener)

For the filling:

• 2 cups fresh strawberries, sliced
• 2 cups rhubarb, chopped
• ¼ cup erythritol
• 1 tbsp lemon juice
• 2 tbsp xanthan gum or low-carb thickener
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). In a bowl, mix almond flour, butter, egg, vanilla extract, and sweetener to form the crust dough. Press into a pie dish and bake for 10-12 minutes until golden. Let it cool.
2. In a saucepan, combine strawberries, rhubarb, erythritol, lemon juice, and vanilla extract. Cook over medium heat for 8-10 minutes until the fruit releases its juices and begins to soften.
3. Stir in the xanthan gum and cook for an additional 2-3 minutes until the filling thickens.
4. Pour the fruit filling into the cooled pie crust and bake for 20-25 minutes, until the filling is bubbly and slightly golden on top.

This strawberry rhubarb keto pie is a wonderful blend of tart and sweet, offering the perfect dessert for a low-carb lunch. It celebrates the flavors of early spring with fresh, vibrant ingredients while keeping it keto-friendly. The almond flour crust and the thickened berry filling make this pie a satisfying treat without compromising your carb goals. The hint of vanilla and lemon elevates the flavor, making each bite a refreshing experience.

Avocado Key Lime Pie

This creamy and tangy pie is a great twist on the classic key lime pie, using ripe avocados to provide a rich, smooth filling while keeping the recipe keto-friendly. The lime flavor is vibrant and refreshing, making it a perfect choice for early spring. It’s an excellent way to enjoy a dessert that’s both satisfying and low-carb.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• ¼ cup unsweetened shredded coconut
• 3 tbsp butter, melted
• 1 tbsp erythritol (or preferred sweetener)

½ tsp lime zest

For the filling:

• 2 ripe avocados
• ¼ cup lime juice
• 2 tbsp lime zest
• ½ cup coconut cream
• 3 tbsp erythritol
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C). Combine almond flour, shredded coconut, melted butter, sweetener, and lime zest to form the crust. Press into a pie pan and bake for 10-12 minutes until golden. Let it cool.
2. For the filling, blend together avocados, lime juice, lime zest, coconut cream, erythritol, vanilla extract, and salt until smooth.
3. The avocado key lime pie offers the perfect balance of creamy and tangy, making it a wonderful spring treat. The creamy texture from the avocados and the zesty lime make for a refreshing combination, while the almond flour crust keeps it low-carb. This pie is both indulgent and healthy, offering a satisfying dessert without the guilt.

Roasted Tomato and Goat Cheese Savory Pie

This savory pie combines the flavors of roasted tomatoes and tangy goat cheese in a keto-friendly almond flour crust. It’s perfect for an early spring lunch as it highlights fresh, seasonal tomatoes while providing a deliciously rich and filling pie that fits within your low-carb lifestyle.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• 2 tbsp melted butter
• 1 egg
• 1 tbsp olive oil
• Salt and pepper to taste

For the filling:

• 2 cups cherry tomatoes, halved
• 4 oz goat cheese, crumbled
• ¼ cup heavy cream
• 2 large eggs
• 1 tbsp fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C). Combine almond flour, melted butter, egg, olive oil, salt, and pepper to form the crust. Press into a pie dish and bake for 10-12 minutes until golden.
2. Roast the halved cherry tomatoes in the oven with a little olive oil, salt, and pepper for about 15 minutes or until they soften and begin to caramelize.
3. Whisk together the heavy cream, eggs, goat cheese, basil, salt, and pepper. Stir in the roasted tomatoes.
4. Pour the mixture into the pre-baked crust and bake for 25-30 minutes, until set and golden on top.

This roasted tomato and goat cheese savory pie is a perfect way to enjoy fresh tomatoes in a low-carb, keto-friendly format. The richness of the goat cheese complements the sweetness of the roasted tomatoes, while the almond flour crust provides a satisfying, crunchy base. It’s a wonderful spring lunch option that’s packed with flavor and nutrients.

Chocolate Peanut Butter Pie

A classic flavor combination, this chocolate peanut butter pie is a low-carb delight, perfect for those who crave something sweet yet indulgent. The creamy peanut butter filling and rich chocolate topping make for a decadent dessert that won’t derail your keto goals.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• 3 tbsp cocoa powder
• 3 tbsp butter, melted
• 2 tbsp erythritol
• 1 tsp vanilla extract

For the filling:

• 1 cup natural peanut butter (no added sugar)
• ¾ cup heavy cream
• 2 tbsp erythritol
• 1 tsp vanilla extract

For the chocolate topping:

• 4 oz unsweetened chocolate
• 2 tbsp butter
• 2 tbsp erythritol

Instructions:

1. Preheat the oven to 350°F (175°C). Combine almond flour, cocoa powder, melted butter, erythritol, and vanilla extract to make the crust. Press into a pie dish and bake for 10-12 minutes until set. Let it cool.
2. For the filling, whisk together peanut butter, heavy cream, erythritol, and vanilla extract until smooth.
3. Pour the peanut butter mixture into the cooled crust and smooth the top.
4. For the topping, melt the unsweetened chocolate with butter and erythritol, then pour over the peanut butter filling.
5. This chocolate peanut butter pie is a perfect dessert or lunch treat for anyone on a keto diet. It offers a rich, creamy filling with a decadent chocolate topping that satisfies your sweet tooth without the carbs. The almond flour crust adds a nutty crunch, making it an irresistible option for early spring.

Creamy Mushroom and Swiss Cheese Pie

This savory pie is filled with a creamy mushroom mixture, topped with Swiss cheese, and baked to perfection in a low-carb crust. Perfect for a keto lunch, it’s packed with earthy mushrooms, savory cheese, and a rich, creamy texture, making it a perfect option for early spring meals.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• ¼ cup Parmesan cheese, grated
• 2 tbsp butter, melted
• 1 egg
• Salt and pepper to taste

For the filling:

• 2 cups mushrooms, sliced
• 1 tbsp olive oil
• 1 cup heavy cream
• 1 large egg
• 1 cup shredded Swiss cheese
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C). Combine almond flour, Parmesan, melted butter, egg, salt, and pepper to form the crust. Press into a pie dish and bake for 10-12 minutes until golden. Set aside.
2. In a skillet, sauté the mushrooms in olive oil until soft and browned.
3. Whisk together heavy cream, egg, Swiss cheese, salt, and pepper.
4. Combine the sautéed mushrooms with the egg and cheese mixture, then pour into the pre-baked crust.
5. Bake for 25-30 minutes until set and golden on top.

The creamy mushroom and Swiss cheese pie is a hearty, low-carb lunch that’s perfect for the cooler spring days. The mushrooms provide an earthy base, while the Swiss cheese adds a rich, tangy flavor. The almond flour crust is light and crunchy, providing the ideal balance to this savory dish.

Zucchini and Feta Savory Pie

This savory pie combines the freshness of zucchini with the saltiness of feta cheese, all wrapped up in a low-carb, keto-friendly crust. It’s a great option for a light and healthy lunch, celebrating the flavors of spring with minimal carbs.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• 2 tbsp coconut flour
• 3 tbsp butter, melted
• 1 egg
• Salt and pepper to taste

For the filling:

• 2 medium zucchinis, grated
• ½ cup crumbled feta cheese
• 1 tbsp olive oil
• 3 large eggs
• ¼ cup heavy cream
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C). Mix almond flour, coconut flour, melted butter, egg, salt, and pepper to form the crust. Press into a pie dish and bake for 10-12 minutes. Set aside.
2. Sauté the grated zucchini in olive oil until softened and most of the moisture has evaporated.
3. In a bowl, whisk together the eggs, heavy cream, feta, salt, and pepper.
4. Combine the sautéed zucchini with the egg mixture and pour into the crust.
5. Bake for 25-30 minutes until the pie is set and golden on top.

This zucchini and feta savory pie is light and flavorful, with a great balance of fresh vegetables and creamy cheese. The almond flour crust keeps it keto-friendly, while the feta adds a tangy flavor that pairs beautifully with the soft zucchini. It’s an excellent choice for a healthy and satisfying lunch on a spring day.

Coconut Custard Pie

This coconut custard pie is a rich, creamy dessert that’s perfect for a low-carb, keto-friendly lunch or treat. The natural sweetness of coconut and the silky custard filling make it a delightful dessert to enjoy with minimal carbs.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• ¼ cup shredded coconut
• 2 tbsp butter, melted
• 1 tbsp erythritol (or preferred sweetener)
• 1 tsp vanilla extract

For the filling:

• 1 ½ cups coconut milk
• 3 large eggs
• 1 tsp vanilla extract
• 3 tbsp erythritol
• ½ cup unsweetened shredded coconut

Instructions:

1. Preheat the oven to 350°F (175°C). Combine almond flour, shredded coconut, butter, sweetener, and vanilla to form the crust. Press into a pie pan and bake for 10-12 minutes until golden. Let it cool.
2. In a bowl, whisk together coconut milk, eggs, vanilla, erythritol, and shredded coconut.
3. Pour the custard mixture into the cooled crust and bake for 30-35 minutes until the custard is set and golden on top.

The coconut custard pie is a rich, indulgent treat that offers a creamy filling with a hint of tropical flavor. The almond flour crust and shredded coconut ensure that it remains low-carb while providing a satisfying texture. It’s a perfect keto dessert for those

Cauliflower and Cheddar Cheese Savory Pie

This cauliflower and cheddar cheese savory pie is a deliciously creamy and cheesy dish that’s perfect for a light spring lunch. The cauliflower provides a mild, comforting flavor while the sharp cheddar cheese adds a rich depth to the filling. The almond flour crust keeps it low-carb and satisfying.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• 2 tbsp melted butter
• 1 egg
• 1 tsp garlic powder
• Salt and pepper to taste

For the filling:

• 2 cups cauliflower florets, steamed and mashed
• 1 cup shredded cheddar cheese
• ½ cup heavy cream
• 2 large eggs
• ¼ tsp ground mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C). Combine almond flour, melted butter, egg, garlic powder, salt, and pepper to form the crust. Press into a pie pan and bake for 10-12 minutes until golden. Set aside to cool.
2. Steam the cauliflower florets until tender, then mash them.
3. In a bowl, whisk together eggs, heavy cream, cheddar cheese, mustard, salt, and pepper.
4. Mix the mashed cauliflower into the egg and cheese mixture, then pour into the pre-baked crust.
5. Bake for 25-30 minutes until the pie is set and golden on top.

auliflower and cheddar cheese savory pie is a comforting and cheesy dish, perfect for a keto lunch. The cauliflower provides a creamy base while the cheddar gives the pie a savory, rich flavor. The almond flour crust ensures the pie stays low-carb while providing a crispy texture.

Strawberry Coconut Cream Pie

This strawberry coconut cream pie is a light, refreshing, and sweet dessert that combines the richness of coconut with the vibrant flavor of fresh strawberries. The low-carb almond flour crust makes it keto-friendly while keeping it satisfying and delicious for springtime.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• ¼ cup shredded unsweetened coconut
• 2 tbsp butter, melted
• 1 tbsp erythritol (or preferred sweetener)

For the filling:

• 1 cup heavy cream
• 1 cup coconut cream
• 3 tbsp erythritol
• 1 tsp vanilla extract
• ½ cup strawberries, finely chopped
• ¼ cup shredded coconut, toasted (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Combine almond flour, shredded coconut, melted butter, and sweetener to make the crust. Press into a pie dish and bake for 10-12 minutes until golden. Set aside to cool.
2. In a bowl, whip heavy cream, coconut cream, erythritol, and vanilla extract until soft peaks form.
3. Gently fold in the chopped strawberries, then pour the mixture into the cooled crust.
4. Refrigerate the pie for at least 3 hours or until set. Optionally, top with toasted shredded coconut before serving.

This strawberry coconut cream pie is a delightful keto dessert, perfect for early spring. The combination of creamy coconut and sweet strawberries is refreshing and satisfying. With a crunchy almond flour crust and a rich, velvety filling, this pie is a guilt-free indulgence.

Chicken Alfredo Pie

A savory pie filled with a creamy chicken Alfredo sauce, this keto-friendly dish makes for a rich and satisfying lunch. The almond flour crust holds the creamy filling of tender chicken, cheese, and a savory Alfredo sauce, all wrapped up in a low-carb pie.

Ingredients:

• For the crust:
• 1 ½ cups almond flour
• 3 tbsp butter, melted
• 1 egg
• Salt and pepper to taste

For the filling:

• 2 cups cooked chicken, shredded
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 tbsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C). Combine almond flour, melted butter, egg, salt, and pepper to form the crust. Press into a pie dish and bake for 10-12 minutes until golden. Set aside to cool.
2. In a skillet, heat heavy cream, garlic powder, salt, and pepper until warmed. Stir in Parmesan and mozzarella cheeses until melted.
3. Add the shredded chicken to the creamy sauce and stir to combine.
4. Pour the filling into the pre-baked crust and bake for 25-30 minutes, or until the top is golden and the filling is bubbling.

The chicken Alfredo pie is a rich and savory option, ideal for a keto lunch. The creamy Alfredo sauce complements the tender chicken, while the almond flour crust keeps it low-carb and satisfying. It’s a comforting dish that combines the indulgence of Alfredo with the convenience of a pie.

Eggplant Parmesan Pie

A low-carb take on the classic eggplant Parmesan, this savory pie is filled with layers of tender eggplant, rich marinara sauce, and melty mozzarella cheese, all encased in a keto-friendly crust. It’s the perfect dish for a flavorful and satisfying spring lunch.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• 2 tbsp olive oil
• 1 egg
• Salt and pepper to taste

For the filling:

• 2 medium eggplants, sliced into rounds
• 2 cups marinara sauce (low-carb)
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Fresh basil leaves, chopped (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Combine almond flour, olive oil, egg, salt, and pepper to form the crust. Press into a pie dish and bake for 10-12 minutes. Set aside.
2. Slice the eggplant into rounds and roast in the oven for 10-12 minutes until softened.
3. Layer the eggplant rounds in the crust, then top with marinara sauce, mozzarella, and Parmesan cheeses.
4. Bake for 25-30 minutes until the cheese is melted and bubbly, then top with fresh basil before serving.

This eggplant Parmesan pie is a deliciously savory and satisfying keto-friendly lunch option. The eggplant provides a mild and tender base, while the marinara sauce and cheeses bring rich, comforting flavors. It’s a perfect low-carb version of a classic Italian dish, perfect for a springtime meal.

Bacon and Spinach Quiche

This bacon and spinach quiche is a savory and hearty pie filled with smoky bacon, fresh spinach, and a creamy egg mixture. The almond flour crust keeps it low-carb while providing a satisfying meal, perfect for a keto lunch.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• 3 tbsp butter, melted
• 1 egg
• Salt and pepper to taste

For the filling:

• 6 slices bacon, cooked and crumbled
• 2 cups fresh spinach, sautéed
• 6 large eggs
• ½ cup heavy cream
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C). Combine almond flour, melted butter, egg, salt, and pepper to form the crust. Press into a pie dish and bake for 10-12 minutes. Set aside to cool.
2. Sauté the spinach until wilted, then set aside to cool.
3. Whisk together eggs, heavy cream, shredded cheddar, salt, and pepper in a bowl.
4. Layer the crumbled bacon and sautéed spinach into the pre-baked crust, then pour the egg mixture over the top.
5. Bake for 25-30 minutes, or until the quiche is set and golden on top.

This bacon and spinach quiche is a hearty, satisfying keto-friendly lunch option. The bacon adds a smoky richness, while the spinach provides a fresh contrast. The almond flour crust keeps it low-carb while ensuring a perfect texture, making this quiche a great option for any meal.

Raspberry Lemon Cheesecake Pie

This raspberry lemon cheesecake pie is a refreshing and tangy keto dessert that combines the sweetness of raspberries with the creamy richness of cheesecake. The almond flour crust and fresh berries make it an ideal springtime treat that is both low-carb and satisfying.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 3 tbsp butter, melted
• 1 tbsp erythritol
• 1 tsp vanilla extract

For the filling:

• 2 cups cream cheese, softened
• ½ cup sour cream
• 3 tbsp erythritol
• 1 tsp vanilla extract
• ¼ cup lemon juice
• 1 tsp lemon zest
• ½ cup raspberries, fresh or frozen

Instructions:

1. Preheat the oven to 350°F (175°C). Combine almond flour, coconut flour, melted butter, erythritol, and vanilla extract to make the crust. Press into a pie dish and bake for 10-12 minutes. Set aside to cool.
2. In a bowl, mix cream cheese, sour cream, erythritol, vanilla extract, lemon juice, and lemon zest until smooth.
3. Fold in the raspberries and pour the mixture into the cooled crust.
4. Bake for 20-25 minutes until the filling is set but slightly jiggly. Refrigerate for at least 3 hours before serving.

raspberry lemon cheesecake pie is the perfect combination of tangy and sweet, with a refreshing burst of flavor from the lemon and raspberries. The almond flour crust ensures it stays low-carb, while the creamy filling offers indulgence without the guilt. It’s a perfect spring dessert or light lunch option.

Creamy Lemon Ricotta Pie

This creamy lemon ricotta pie combines the tanginess of lemon with the richness of ricotta cheese, making it a perfect low-carb dessert for spring. The almond flour crust provides a crispy, satisfying base while keeping the pie keto-friendly.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• 2 tbsp melted butter
• 1 tbsp erythritol (or preferred sweetener)
• 1 tsp vanilla extract

For the filling:

• 2 cups ricotta cheese
• ½ cup heavy cream
• 3 large eggs
• ¼ cup lemon juice
• 1 tbsp lemon zest
• 2 tbsp erythritol
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Combine almond flour, melted butter, erythritol, and vanilla extract to form the crust. Press into a pie dish and bake for 10-12 minutes until golden. Set aside to cool.
2. In a bowl, mix ricotta cheese, heavy cream, eggs, lemon juice, lemon zest, erythritol, and vanilla extract until smooth.
3. Pour the filling into the cooled crust and bake for 25-30 minutes until set and slightly golden on top.
4. Let the pie cool before refrigerating for at least 2 hours before serving.

This creamy lemon ricotta pie is a perfect combination of tangy lemon and creamy ricotta, offering a light yet satisfying dessert. The almond flour crust adds a nutty crunch while keeping the pie keto-friendly. It’s the ideal spring treat, refreshing and indulgent with minimal carbs.

Spinach and Feta Quiche

spinach and feta quiche is a savory, low-carb pie, perfect for breakfast or lunch. Packed with fresh spinach, tangy feta, and a rich egg custard, this pie is both comforting and healthy, thanks to its keto-friendly crust and nutrient-packed filling.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• 3 tbsp melted butter
• 1 egg
• 1 tsp garlic powder
• Salt and pepper to taste

For the filling:

• 2 cups fresh spinach, sautéed
• 1 cup crumbled feta cheese
• 6 large eggs
• ½ cup heavy cream
• ½ cup shredded mozzarella cheese
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C). Mix almond flour, melted butter, egg, garlic powder, salt, and pepper to form the crust. Press into a pie dish and bake for 10-12 minutes until golden. Set aside.
2. Sauté spinach until wilted and set aside to cool.
3. In a bowl, whisk together eggs, heavy cream, mozzarella, feta, salt, and pepper.
4. Stir in the sautéed spinach, then pour the mixture into the pre-baked crust.
5. Bake for 25-30 minutes, or until set and golden on top.

This spinach and feta quiche is a delightful keto-friendly dish that’s both light and satisfying. The tangy feta and fresh spinach combine perfectly with the creamy custard, while the almond flour crust keeps it low-carb and hearty. It’s the perfect springtime quiche for any meal of the day.

Chocolate Raspberry Tart

This chocolate raspberry tart is a keto-friendly dessert that combines rich chocolate with fresh raspberries for a decadent, yet low-carb treat. The almond flour crust provides a nutty, crunchy base, while the creamy chocolate filling is both indulgent and satisfying.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• 2 tbsp cocoa powder
• 2 tbsp butter, melted
• 1 tbsp erythritol
• ½ tsp vanilla extract

For the filling:

• 1 cup heavy cream
• 4 oz unsweetened chocolate, chopped
• 2 tbsp erythritol
• 1 tsp vanilla extract

For the topping:

• ½ cup fresh raspberries
• 2 tbsp whipped cream (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Combine almond flour, cocoa powder, melted butter, erythritol, and vanilla extract to form the crust. Press into a tart pan and bake for 10-12 minutes until golden. Set aside to cool.
2. In a saucepan, heat the heavy cream over medium heat until hot but not boiling. Add the chopped chocolate and stir until melted.
3. Stir in erythritol and vanilla extract, then pour the chocolate filling into the cooled crust.
4. Refrigerate the tart for at least 3 hours to set.
5. Top with fresh raspberries and a dollop of whipped cream before serving.

The chocolate raspberry tart is a perfect low-carb dessert that balances the richness of chocolate with the tartness of fresh raspberries. The almond flour crust adds a satisfying crunch, making this a great choice for a spring treat. It’s indulgent yet keto-friendly, a perfect way to enjoy chocolate without the carbs.

Cucumber and Cream Cheese Savory Pie

refreshing cucumber and cream cheese savory pie is light and perfect for spring. With fresh cucumber, a creamy cream cheese filling, and a low-carb almond flour crust, this pie offers a cool and satisfying lunch or appetizer for those following a keto lifestyle.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• 3 tbsp butter, melted
• 1 egg
• ½ tsp salt

For the filling:

• 1 cucumber, thinly sliced
• 8 oz cream cheese, softened
• ½ cup sour cream
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C). Mix almond flour, melted butter, egg, and salt to form the crust. Press into a pie dish and bake for 10-12 minutes until golden. Let it cool.
2. In a bowl, mix cream cheese, sour cream, dill, lemon juice, salt, and pepper until smooth.
3. Spread the cream cheese mixture over the cooled crust and top with thin cucumber slices.
4. Refrigerate for at least 2 hours before serving.

This cucumber and cream cheese savory pie is a light and refreshing keto-friendly dish, perfect for warm spring days. The creamy filling pairs beautifully with the crisp cucumber, and the almond flour crust provides a satisfying base. It’s an excellent low-carb option for a springtime meal or appetizer.

Coconut Almond Cream Pie

This coconut almond cream pie combines the sweetness of coconut and the nutty flavor of almonds in a rich, creamy filling. The low-carb almond flour crust makes this pie keto-friendly while ensuring it’s indulgent and satisfying.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• ¼ cup shredded unsweetened coconut
• 3 tbsp butter, melted

1 tbsp erythritol

For the filling:

• 1 cup heavy cream
• 1 cup coconut cream
• 2 tbsp erythritol
• 1 tsp vanilla extract
• ½ cup sliced almonds, toasted

Instructions:

1. Preheat the oven to 350°F (175°C). Combine almond flour, shredded coconut, melted butter, and erythritol to form the crust. Press into a pie dish and bake for 10-12 minutes until golden. Let it cool.
2. In a saucepan, heat heavy cream and coconut cream over medium heat until hot. Stir in erythritol and vanilla extract.
3. Pour the cream mixture into the cooled crust and refrigerate for at least 3 hours to set.
4. Top with toasted sliced almonds before serving.

This coconut almond cream pie is a rich and indulgent dessert that’s perfect for those following a keto diet. The creamy coconut filling and almond flour crust provide a satisfying texture, while the toasted almonds add a crunchy finish. It’s the ideal low-carb dessert for anyone who loves coconut and almonds.

Baked Lemon Meringue Pie

his keto-friendly lemon meringue pie features a tangy lemon filling with a fluffy meringue topping, all nestled in a low-carb almond flour crust. It’s a delightful springtime dessert that brings the tartness of lemon together with the sweetness of meringue, making it a refreshing and satisfying treat.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 3 tbsp butter, melted
• 1 tbsp erythritol

For the filling:

• 3 large eggs, separated
• ¼ cup erythritol
• ½ cup lemon juice
• 1 tbsp lemon zest
• 1 tbsp coconut flour
• ½ cup butter, melted

For the meringue:

• 3 egg whites
• ¼ cup erythritol

Instructions:

1. Preheat the oven to 350°F (175°C). Mix almond flour, coconut flour, melted butter, and erythritol to form the crust. Press into a pie dish and bake for 10-12 minutes. Set aside to cool.
2. Whisk together egg yolks, erythritol, lemon juice, lemon zest, and coconut flour. Cook the mixture over low heat until thickened, then remove from heat and stir in melted butter.
3. In a separate bowl, beat egg whites until stiff peaks form, then add erythritol to make the meringue.
4. Pour the lemon filling into the cooled crust, top with the meringue, and bake for 10-12 minutes until golden brown.

keto-friendly baked lemon meringue pie is a delicious springtime treat. The tangy lemon filling contrasts beautifully with the fluffy meringue topping, while the almond flour crust keeps it low-carb. It’s a light and refreshing dessert, perfect for enjoying with family and friends during the warmer months.

Note: More recipes are coming soon