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.
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!
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.
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.
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!
Frequently Asked Questions
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.
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.
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.
I don’t recommend making custard-based desserts more than a day or two in advance of when you plan to serve it.
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.
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
Keto Lemon Sour Cream Pie
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
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.
Linda says
I made this pie yesterday and everyone enjoyed it. I think this is my favorite lo carb dessert and since it can be done ahead of time, it is perfect for company.
Linda says
I made this pie yesterday and everyone loved it. It’s the best lo carb dessert I have made. Thanks for the recipe.
Marlaena says
Ok…I am lazy and want to avoid as many carbs as possible so I made puddings. It is in the frig now but it was delicious warm. Thanks for a keeper recipe.
Carolyn says
It would be lovely as pudding too!
Stephanie Deal says
Oh my goodness — this is the perfect pie (and crust)!! I made this for a party as the low- carb offering for myself and my hubby and everyone LOVED it. :). The crust was perfect and the lemon sour cream filling was sweet & tart and I only used 1/2 cup of swerve. OH and the pie pieces came out perfectly – the crust didn’t stick nor fall apart!! Oh my word — this pie is heavenly. Thanks!!!
Carolyn says
That makes me so happy to hear!
Cindy says
I made this yesterday and we all had a slice last night for dessert. THIS IS A WINNER! The sweet/tart was perfect. Son and hubby (who both live for carbs) also gave it 2 thumbs up.
I had never cooked a custard from scratch before and I had a little problem determining at what point it had thickened enough. I was pretty sure that by the time the 8 minutes cooking time were up and I had added the sweetener, and xanthan gum (but not the sour cream), that it wasn’t thickened enough so I turn the burner on and heated it more, watching and whisking. I was glad I did because I would have ruined a beautiful pie shell because the custard never would have set. But it all turned out perfectly and next time, I’ll know what I’m looking for as far as the thickness of the custard.
The only problem was getting the slices out of the pie plate, because it stuck so the presentation was not pretty.
Thanks for a great lemon pie recipe.
Deborah says
Made this last night and just ate a slice. This pie is lemon perfection! Thank you so much for this recipe!
Debra Beard says
This is definitely our new favorite!
Sooo good!
Thx Carolyn!
Carolyn says
So glad you liked it!
Kapu says
We are in lemon heaven. My all carb husband loved it. He had seconds. I left a pic of it on your FB page. We used essential lemon oil in place of the extract. Yum!
Carolyn says
So glad everyone liked it!
Amanda says
How much essential oil did you use?
Denise S. says
This filling is so good! I just made it as a custard and skipped the crust. I’m glad I only added 1/4 cup of swerve, this was sweet enough for me. It’s very tart but tastes perfect. Thank you for the recipe. A bite of this here and there will help curb my sweet cravings this week.
Carolyn says
I think you did what I would do with it too! I love pie and I love my almond flour crust, but that filling…
Ashlee says
So glad you were inspired! Looks like creamy perfection!!!!
Carolyn says
🙂 Thanks for it!
Tracy says
Just saw Bob’s super fine almond flour at local store yesterday. This recipe looks delish. I too thank you for the work you put into these recipes.
Deborah says
Oooh… this looks like one I’m going to love, I love lemon… I was just thinking that you haven’t done a lemon tart… this is close! I’ve been using your crust from your lemon meringue pie recipe in all kinds of recipes (I just omit the sweetener when I want to make a quiche). What would you say are the differences between that pie crust and this one? Particular reasons to use one over the other? Also very excited to find out Bob’s Red Mill is making a superfine almond flour! I have to ship my stuff via vitacost or iherb, and they don’t ship Honeyville, so I can only get that when I have a family member visiting America… but they ship Bob’s Red Mill!
PDX Girl says
Why don’t you have a show on the Food Network? Every show on that channel makes food that is not good for anyone, way to high in calories, and carbs, even that Giada makes everything way to sweet. And she claims California healthy.
Carolyn says
Thanks! <3
linda says
Food Network desperately needs a Low Carb cooking show. Your recipes are wonderful and have added much eating pleasure and success to my low carb life. Would you be open to doing a show and if so, how do we get the Food Network provide a show for us who live low carb?
Carolyn says
Of course I would do a show…but your second question is the kicker! 😉
pdxgirl says
I think we are going to have to find a way to get you on tv.
Cindy says
George Stella had a low carb cooking program on the Food Network but from what I remember of it, there weren’t a lot of episodes dedicated to low carb dessert baking from scratch. Carolyn’s expertise would contribute enormously.
Betsy Stokes says
You should start with a YouTube channel! Like Hannah Hart.
Darlene says
So true!
nii says
Is there a way to go by without using extract? How much more juice/zest would I have to add?
Carolyn says
I’d add another tbsp zest at least and maybe a few more tbsp juice.
Karen says
I used 1 tsp zest instead of the extract. It was good but not nearly tart enough for me so I think 1 Tbs would work great.
Nicola says
I use so many of your recipes!!! I love them!!! I noticed Swerve occasionally gives me a funny taste in the back of my throat so I only use it in some recipes. Could I use truvia in this recipe? I would use 12-18 packets.
Oh, on another note!!! I USD to use Bobs Red Mill Almond flour but finally ordered Honeyville super fine. Wow!!!! Enormous difference. So fluffy and delicious!!!
Carolyn says
Well, guess what? Bob’s is coming out with a superfine almond flour and I had a chance to try it. Works beautifully and less expensive than honeyville! And yes, you could use Truvia here. Not sure how many packets.
Unter der Laterne says
Wonderful news, w need a break Almonds were in abundance in 2015(California) and yet the prices of Almonds and related products did not go down ! So I am look forward to
Bob’s new almond flour.
Thank you Caroline.
Kelly says
Could you use gelatin in place of xanthan gum?
Carolyn says
Yes, but you’re in for a much different consistency for the filling.
Lani says
Carolyn, this reminds me of a Key Lime Pie recipe I have been wanting to try that uses sour cream. I have egg yolks I need to use and want to try this today! I like to make my pies in sheet form so they can be cut into smaller servings. Do you think if I double the crust and keep the filling the same, that would work in a 9×13 pan? Thanks!
Carolyn says
I think so, although you will have less filling to crust, obviously.
Lani says
Carolyn, I made your pie in a 9×9 pan with a removable bottom after seeing how much volume I was dealing with. It turned out great and was received well by all! Perfect on a warm summer day. 🙂 Thanks for posting!!
Carolyn says
So glad you liked it!
Edith says
How many lemons would the recipe need? Thanks! HUG!
Carolyn says
3 to 4, depending on how juicy they are.
Tim says
I got by with 1.5
Cindy says
Ohhhhh man, I cannot wait to try this one. I love lemon and your press-in pie crust recipe looks incredible too.
Vicki L says
Love your recipes. Planning to make this one for my family. Thank you for all your research and work.
Carolyn says
Thanks, I love doing it so it’s a win-win!
Lauri Watts says
This recipe was amazing I was so surprised had how good the crust was, I think I will either eliminate the extract or cut it in half, it was a little over powering, but definitely a winning recipe, the whole family ate it up and there are only a few of us doing keto!
Erica says
This is the best keto dessert I have ever had! Very easy to make too. Thank you so much for sharing.
Cheri says
This LOOKS ????????♥️Thank You For Sharing!!! WONDERFUL!And I LOVE the hints everyone gave. Can’t Wait to Try Try It! Lemon IS my Husbands FAVORITE! G-d♥️Bless ????