Low-FODMAP Lemon Pots de Crème Recipe with low-FODMAP Coconut Crumble Topping; Gluten-free, Dairy-free

This is an amazing, simple and versatile recipe for low-FODMAP Lemon Pots de Crème.

Can you tell I’m a huge fan of anything lemon?

These Pots De Crème are a gourmet treat that can be prepped in 15 minutes and taste as good as lemon pie…with much less fuss!

You can also substitute all lime juices or try a 2:1 lemon/lime combination (tastes like key lime) to make these low-FODMAP Pots De Crème.

Any of the ways, this low-FODMAP dessert is creamy and indulgent.  Adding the low-FODMAP Crumbilicious topping gives it a crunchy and sweet texture reminiscent of a delicious low-FODMAP Upside Down Pie.

I bet you can’t wait to whip up these low-FODMAP Lemon Pot De Crèmes.

You may also love my:

Or check out over 300 more low-FODMAP recipes on the blog!  IBS-friendly

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Lemon Pots de Crème Recipe with low-FODMAP Coconut Crumble Topping; Gluten-free, Dairy-free 

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 4

Prep time: 15 min

Bake time: 60-70 min

Chill time: 6 hours or overnight

Total time: 85 min plus overnight

Bake 325 F

Equipment: 4 ramekins, medium saucepan and medium mixing bowl, baking pan to sit ramekins in water bath


  • 6 large egg yolks, room temperature
  • 2 lemons, zested
  • ¼ cup plus 2 tbsp freshly squeezed lemon juice
  • ½ cup sugar; divided into 1/4 and 1/4
  • 1 cup low-FODMAP milk (such as lactose free or almond milk for dairy-free)
  • ¾ cup canned coconut cream (creamy layer at top of canned coconut milk)
  • A pinch of salt
  • 1 cup Low-FODMAP Crumbilicious Topping
  • 6 tablespoons toasted sweetened coconut
    • Note: if you are toasting this yourself, it toasts faster than unsweetened coconut.  May only take 5 minutes or less in the oven at 350 F
  • Low-FODMAP Vanilla Bean Coconut whipped cream or regular whipped cream (for non-dairy free) and fresh low-FODMAP berries for garnish (such as blueberries or raspberries)


  • Place four (4 oz.) ramekins in a large baking pan
  • Heat oven to 325°F
  • Place the egg yolks in a bowl and whisk well. Add 1/4 cup sugar and whisk again.
  • Very slowly add lemon zest, and lemon juice whisking constantly to temper eggs
  • Combine the low-FODMAP milk, coconut cream, salt, and remaining sugar in a small saucepan and bring to a simmer
  • Slowly and gradually whisk the warm coconut cream mixture into the egg yolk mixture, about 1/4 cup at a time to temper eggs
  • Once completely combined, divide among the ramekins
  • Set the baking pan on oven rack with the ramekins inside
  • Pour boiling water into the baking pan until it reaches halfway up the sides of the ramekins and cover the pan with foil (covering the ramekins as well)
  • Bake the low-FODMAP pots de crème until they are set around the edges but still jiggle a bit in the center, about 60 to 70 minutes
    • I found my baking time to be much longer than a standard recipe that utilizes cream or sweetened condensed milk.  This was also something I found when I created my low-FODMAP Key Lime Pie.  I don’t know the chemistry behind the reason, but it does take a lot longer for this combination of dairy-free ingredients to set up 🙂
  • Remove the pan from the oven and let cool to room temperature, then transfer the ramekins to the fridge to chill for at least 6 hours, and preferably overnight
  • In a mixing bowl, combine the low-FODMAP Crumbilicious topping and the toasted sweetened coconut
  • To serve, plate with 1/4 of low-FODMAP crumbilicious/coconut topping on the side for spooning, and garnish with low-FODMAP vanilla bean coconut whipped cream, or regular whipped cream and berries 🙂

So creamy and tastes just like the inside of a low-FODMAP lemon pie!

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