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    Home » Pies & Tarts » Keto Lemon Sour Cream Pie

    Published: May 14, 2016 · Modified: Apr 24, 2022 by Carolyn

    Keto Lemon Sour Cream Pie

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    85.6K shares
    Jump to Recipe Print Recipe

    Creamy, tangy, and delicious, this keto lemon pie will have your tastebuds singing. With a simple low carb press in pie crust and a rich sour cream filling, it’s sugar-free pie happiness.

    A slice of keto lemon pie on a white plate with a slice of lemon top. The remaining pie is in the background.

    This keto lemon sour cream pie is one of those desserts you dream about. It features a creamy sugar-free lemon filling in an easy keto pie crust. It really doesn’t get any better than this.

    There are some desserts that just stick with you. And I don’t mean this in a bad way, as in making you too full or uncomfortable, or sticking to your hips or thighs or love handles. I mean it in the sense that it was so delicious, you can’t stop thinking about it.

    You carry it around on your brain rather than your body, wishing you still had some and wondering when you can get around to making it again.

    For me, that’s usually a rich chocolate dessert of some sort, but this time that honour goes to lemon. Specifically this keto lemon sour cream pie. So so good. Did I say it was good? I mean it was so SO good!

    I have a lot of great keto pie recipes. Like my Keto Pecan Pie and my Strawberry Cream Pie. But this lemon pie recipe definitely ranks up there near the top. And since it’s such a fan favorite, I decided it needed a new instructional video too!

    Top down image of Keto Lemon Sour Cream Pie.

    Keto Lemon Pie Inspiration

    Being such a dessert fanatic, I am always on the lookout for recipes that I think will convert well to a healthier version. I spied this pie from Ashlee Marie quite some time ago and saved it in my Pinterest folder for makeover recipes. It looked creamy and refreshing and perfect for a spring dessert.

    Plus I have a bit of a thing for sour cream in sweet recipes these days, including my Keto Chocolate Chip Muffins. It gives baked goods such tenderness, and that slight tanginess complements fruit desserts perfectly.

    Top down image of easy keto pie crust.

    How to make keto lemon sour cream pie

    For the crust, I used my easy almond flour pie crust. It’s a delightfully simple press-in crust that takes only a few moments to make.

    However, the filling was a little trickier to figure out. In conventional pie recipes, sugar helps to thicken and set the filling, and it goes without saying that I am not about to use sugar.

    For this keto pie recipe, I used an extra egg yolk and some xanthan gum, as well as replacing the milk with heavy cream.

    As with any custard-like filling, you need to watch it carefully. Don’t walk away while it’s cooking. Just hang out there right by your stove, whisking and watching. It will take less than 10 minutes.

    A slice of lemon sour cream pie on a white plate with a strawberry.

    Let it set properly!

    This is where you need a little patience. While it can be tempting to dig in early, a custard based pie like lemon sour cream pie needs time to set properly. At least 4 hours, if not more. So be forewarned. If you are planning on making this for an event, make it at least a day ahead!

    The end result? Oh friends, if you like creamy lemon desserts, you are going to go nuts for this keto lemon pie. It was so smooth, so tangy, so lemony and delicious. It’s one that will stick with you. But being a low carb recipe, at least it won’t stick to your hips!

    Close up shot of a slice of keto lemon sour cream pie on a white plate with a strawberry.

    Frequently Asked Questions

    I don’t enjoy Swerve, can I use a different sweetener?

    I simply can’t guarantee the results with any other sweetener. I have found that Allulose and BochaSweet make custards so soft that they take longer to set properly (up to 24 hours!).

    You could try other erythritol based sweeteners but Swerve also contains pre-biotic fibers, which help fillings like this.

    My filling didn’t set! What did I do wrong?

    It’s hard to pinpoint what went wrong, but it’s possible that you didn’t cook the filling sufficiently. Egg yolks need heat to help set custards like this. Also, if you used a different sweetener, that may be the problem.

    A quick rescue for custards that don’t set? Stick them in the freezer and serve them frozen! It’s a deliciously creamy frozen dessert.

    How can I make this keto lemon pie nut-free?

    Try using sunflower seed flour for the crust. It is a 1:1 ratio with almond flour, but do know that your crust will be more grey in appearance.

    Can I make this pie in advance?

    I don’t recommend making custard-based desserts more than a day or two in advance of when you plan to serve it.

    How do you store keto lemon cream pie?

    Store the pie in the fridge, tightly wrapped, at all times. It will last for up to 4 days.

    You can also freeze this pie for up to a month. Wrap it up tightly to avoid freezer burn and only add the whipped cream when ready to serve.

    Top down image of a slice of keto lemon pie, partially eaten.

    Want more Keto Lemon Desserts?

    • Lemon Poppyseed Cake
    • Keto Lemon Curd
    • Lemon Blueberry Layer Cake
    • Low Carb Lemon Meringue Pie
    • Keto Lemon Bars
    • Keto Lemon Cupcakes
    Top down image of Keto Lemon Sour Cream Pie.

    Keto Lemon Sour Cream Pie

    Creamy, tangy, and delicious, this keto lemon pie will have your tastebuds singing. With a simple low carb press in pie crust and a rich sour cream filling, it's sugar-free pie happiness.
    4.88 from 58 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Keyword: keto lemon pie
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Chill Time: 4 hours
    Total Time: 4 hours 30 minutes
    Servings: 10 servings
    Calories: 330kcal

    Ingredients

    • 1 recipe press-in pie crust full baked
    • 1 cup heavy cream
    • 4 large egg yolks
    • ⅓ cup freshly squeezed lemon juice
    • 1 tablespoon lemon zest
    • ¼ cup butter chilled and cut into pieces
    • 1 teaspoon lemon extract
    • ¼ teaspoon xanthan gum or glucomannan
    • ½ to ¾ cup powdered Swerve Sweetener
    • 1 cup full fat sour cream
    US Customary – Metric

    Instructions

    • In a large saucepan over medium heat, combine the cream, egg yolks, lemon juice, and lemon zest. Cook, whisking frequently, until the mixture thickens, about 5 to 8 minutes (but watch carefully, you do not want it to curdle).
    • Remove from heat and add the butter and lemon extract. Sprinkle with xanthan gum and whisk quickly to combine. Stir in the sweetener to taste (I like mine rather tart).
    • Whisk in the sour cream until no lumps remain. Pour into pie shell and refrigerate for at least 4 hours to set – the longer, the better, so overnight is best if you can wait that long. (It's also awesome if you pop it in the freezer for an hour after being refrigerated).
    • Top with lightly sweetened whipped cream.

    Video

    Nutrition Facts
    Keto Lemon Sour Cream Pie
    Amount Per Serving (1 serving = 1/10th of pie)
    Calories 330 Calories from Fat 280
    % Daily Value*
    Fat 31.1g48%
    Carbohydrates 5.7g2%
    Fiber 1.8g7%
    Protein 5.8g12%
    * Percent Daily Values are based on a 2000 calorie diet.
    85.6K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Judy James says

      November 17, 2022 at 2:53 pm

      5 stars
      This is my hubby’s favorite. I have learned that if I whisk the xanthan together with the sweetener, I never have to worry about lumps.

      The only downside to this recipe is that it usually takes us a few days to finish it, and the Swerve re-crystallization gets really bad by the end of it. I’m making it for Thanksgiving, and I’m going to try allulose to see if it will maintain its texture. (Sorry, Carolyn, I know you’re a Swerve gal, but…)

      Reply
      • Carolyn says

        November 18, 2022 at 12:22 pm

        Okay Judy, piece of advice… do HALF Swerve and half allulose. If you do it with all allulose, it will never set! Also, do it at least a day in advance and freeze it to help set the filling.

        Reply
        • Judith James says

          November 27, 2022 at 2:25 pm

          5 stars
          Thanks, Carolyn – sorry I didn’t see your reply in time. I did use all allulose, but I had taken your earlier comments to heart, so I doubled the xanthan to help with the setup, and cooked the egg/cream mixture a little longer than usual. It’s rare that I would try to tweak one of your recipes, but I had to try to eliminate the grittiness. So far, so good, no re-crystallization at all.

          Reply
          • Carolyn says

            November 27, 2022 at 6:52 pm

            Excellent!

            Reply
    2. Chris says

      November 16, 2022 at 1:17 pm

      5 stars
      I made this last night and it turned out almost perfect. It tastes delicious but I do have a couple questions. My filling has a slight graininess to it. Is that the alternative sweetener or did I do something, possibly over cook? Also it’s set but fairly soft. Is that the way it’s suppose to be. Thanks for a Great recipe

      Reply
      • Carolyn says

        November 16, 2022 at 6:32 pm

        yes, that’s the way it’s supposed to be.

        Reply
    3. carol walter says

      November 13, 2022 at 4:38 pm

      I have a pint of soured heavy whippi88ng cream.

      can I add a tsp of soda to one cup of the soured cream to make it work like regular sweet whipping cream. In non Keto recipes I have done tis often with good result.

      Also Can I use the soured cream as the sour cream or do I need the thicker cultured sour cream that we buy in a bowl? Thaks a bunch.

      Reply
    4. Kimberley says

      July 22, 2022 at 10:44 pm

      Made this today and first time I was disappointed. My crust was beautiful but my filling was runny

      Reply
      • Carolyn says

        July 23, 2022 at 2:19 pm

        Sounds like you didn’t cook it quite long enough. Sorry to hear it!

        Reply
      • Elaine says

        November 15, 2022 at 5:15 am

        that’s exactly what happened to mine. I thought it was the allulose I used as sweetener. the recipe says cook the custard until thick – mine was nice and thick, then I took it off.

        Reply
        • Carolyn says

          November 15, 2022 at 2:17 pm

          So… if you subbed allulose, then that’s the problem right there. It simply doesn’t set very quickly and keeps things much gooier. Please read this: https://alldayidreamaboutfood.com/best-keto-sweeteners/

          Reply
    5. Jamie says

      July 06, 2022 at 12:06 pm

      Could I substitute whole mild strained greek yogurt for sour cream?

      Reply
      • Carolyn says

        July 06, 2022 at 12:22 pm

        Probably… I haven’t tried. As long as it’s REALLY thick! 🙂

        Reply
    6. Lar says

      July 01, 2022 at 2:04 pm

      Does the powdered Swerve stay smooth and will it not crystalize in this recipe? I’m learning, but i made a lemon curd last year and once cooled it became gravel. Is Swerve best to cook with lemon?

      Reply
      • Carolyn says

        July 03, 2022 at 7:21 am

        It should be fine.

        Reply
    7. MjeanF says

      June 27, 2022 at 9:56 am

      5 stars
      Made this yesterday for the first time. It was truly delicious! served ot to my non-keto friends and family and they all love it. Carolyn, you are a keto baking genius!! Thank you for working out this recipe and for sharing this and all your other great recipes.

      Reply
    8. Elizabeth Wesley says

      June 18, 2022 at 1:53 pm

      5 stars
      Finally a Keto dessert that is honestly delicious and one anyone can enjoy. This makes me want to try more from this site bc the descriptive adjectives of food could be accurate!! Thank you!

      Reply
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