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.
Betsy Monroe says
She did not exaggerate. This is fabulous! Added more Powdered swerve sugar 1 cup+ and extra 1/8 tsp xanthum gum bc wasn’t thick enough on stove. No lemon extract needed. Crust is great but looked a bit dry so added 1/8 Cup more butter and cooked a bit longer and perfect. Used Monkfruit granular for crust. Used 1 cup whipped cream for top w 1/4 c Powdered swerve. Family died for this!!! Huge repeat!
Kathy says
I’m thinking it would work with key lime juice too. Have you ever tried it?
Carolyn says
I haven’t but it would be delicious!
Martha Summerford says
I haven’t tried this lemon pie recipe yet but I am anxious to. I was wondering if lite sour cream would work. I don’t have any full fat on hand. Thanks
Carolyn says
No, it won’t set properly. You need full fat sour cream.
Courtney says
This was amazing! Thank you so much. What are other uses for the pie crust (besides pie) Could you make cookies?
Carolyn says
No, but I do have plenty of other cookie recipes.
Robin Skidmore says
I was looking for a good use for the eight egg yolks I’m left with when I make my coconut flour tortilla shells, and this is such a winner! I don’t bother with the pie crust and just eat it like a pudding. I also have tried it with lime, and I use vanilla extract instead of lemon and it’s delicious. Lastly, I’ve poured these into Popsicle forms, and even my kids love them. Thanks for the fantastic dessert!!
Carolyn says
So great to hear!
M Wilson says
Omg I just made this for a Mother’s day treat. Between the 3 of us ladies we could’ve easily eaten the whole pie in one sitting. Delissimo!!! Thanks so much for sharing this beauty.
Carolyn says
So glad you liked it!
J Lee says
This pie never thickened
Carolyn says
Sorry to hear it but if it never thickened at all, then you did something wrong. Did you use a different sweetener, by chance?
Kathy-Jo says
Mine didn’t set either. Did I not cook it long enough? What is it supposed to look like? In any case, it tasted amazing! I will definitely try again!
Carolyn says
Then yes, you probably didn’t cook it long enough. What sweetener did you use?
April Wagner says
Help! I think I didn’t cook the filling as long as needed and it didn’t set properly even after being in the fridge overnight. It has thickened tonsome extent though but still wobbles a bit when I give it a shake. How can I remedy it at this stage? Will it help to refrigerate it for longer or perhaps freeze it for an hour or 2…? I have to bring it to my aunt’s for a dinner party tomorrow:(
Carolyn says
Freezer is your best bet. I am sorry it didn’t set but you definitely do need to wait for it to thicken. However, as a frozen pie it will be delicious too.
Redsnapperuk says
Making this right now – the pie crust is out of the oven and looks amazing!! So can’t wait to have this tonight!!
Aarielle says
This was absolutely delicious! I kept mine on the tart side and added blueberries on top. I’m on Keto and this was a great dessert!
Carolyn says
So happy to hear it!
Marybeth N says
This Lemon Sour Cream pie is the best ever… I am totally into the creaminess and how it melts in my mouth. Took it to work and everyone loved it. The crust is also unbelievable. So close to the typical Graham cracker crust… you are amazing! Thank you…
Terri says
I am making this as part of a meal for someone with cancer who is requesting Keto foods. Can I sub cornstarch for the xanthan? I really don’t want to have to buy a whole bag and then likely not use it again.
Carolyn says
Yes but I am not sure how you should add it in. Starch should always be whisked with room temperature water first…
Tabitha says
I’m assuming the bottled lemon juice & fresh lemon juice are entirely two different things? I used the bottled and it’s too lemony. I will try again cause I think I’d love it. Do U think there’s a big difference?
Carolyn says
Huge difference. Bottled lemon juice is “from concentrate”…much stronger flavor and it doesn’t taste like real lemons, in my opinion.
Karen says
So if I make the filling only, no crust the total carbs per serving would be 2.14? I just want the filling!
Elaine says
I’ve lost count of the number of times I’ve made this. Sometimes with lemon and lemon zest, other times with lime and lime zest. It never disappoints and even non-keto folks love it! Now, I’m going to put it in individual half pint mason jars and sprinkle it with the crumbs of a leftover pumpkin pecan waffle I have frozen.
Sheila A Keller says
I decided on my way to the DMV this morning that you are an Angel! I made this pie on Saturday for Easter Sunday dessert and it was AMAZING!!! I’m fairly new to keto and have had a couple of baking things not turn out very good so I was a little nervous. I cooked the egg mixture for 8 minutes and used the 1/2 cup of swerve. It set-up perfectly overnight! If I did not tell you that this was a keto dessert I swear you would have had NO IDEA!!! This is the 2nd recipe of yours that I have tried and have had stellar results with. You will definitely be my go-to resource for desserts!!! Thank you for all of your hard work!
Carolyn says
So glad it worked out!
Carleen Stephenson says
Oh my!! I made this but with a little tweak for my health needs and it was amazing. EVERYONE luved it! Thank you for the great recipes.
Rebecca says
I literally made this a day and a half ago, and its already gone! The crust was perfect, but my pie didn’t set well. I’m making another one tonight but I’ll let it cook a tad longer to thicken. Regardless, we would have used a straw if necessary to eat it! It was literally the best dessert I’ve made ever!
Carolyn says
You can always freeze it for a “frozen lemonade pie”
Jennifer says
Thank you for this recipe! I was really needing a low carb dessert that was not a “fat bomb” texture. I had to eliminate the pie crust and xanthum (because I didn’t have) and I halved the rest of ingredients to make a lemon pudding. It made 2 servings and I chilled in fridge. It was so very good. Thanks, again.
Teresa says
Made this lemon sour cream pie last week. WOW! All I can say is this pie is decadent & rich and reminds me of a dessert I would get in a Southern Tea Room. I love tart lemon desserts and this is my first sour cream pie to make. I added raspberry puree on top, the flavors compliment each other. You would never know this pie is low carb and sugar free. It is absolutely delicious and will be making it again. THANK YOU for the recipe and all your hard work with your blog, cookbook & many other yummy low carb recipes.
Teresa
sue says
I did a trial run of the filling only. I probably did not get it thick enough. It did not firm enough as to slice. I put it in the freezer. We ate it as you would ice cream……….wonderful! Do you have any thoughts how to do this with strawberries? Maybe just puree and a little extract? The texture is unbelievable. Thank you
Carolyn says
Search strawberry lemonade on my blog, I have a good filling recipe.
Karen says
Made this pie today and WOW! Outstanding. I will definitely be making this regularly. I only had one problem and saw someone else had the same issue. I couldn’t get it out of the pie plate. It was very very stuck to the glass pie plate. Any ideas or suggestion as to why or to how to keep this from happening?
Carolyn says
That never happens to me with that pie crust but next time, try greasing your pie plate first. I don’t have to and maybe it’s’ my pie plate (although it’s just a regular glass one!).
Karen says
Today it came out just fine. Maybe it just needed to be refrigerated longer. You’re right – so good the longer it sits!!
Oh, One other thing I remembered that I forgot to do when I was making my piecrust was to poke it with a fork all over. I wonder if that made a difference too. Thank you for your response. Love your recipes!