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.
Robin Harris says
I have made several of your recipes and there’s not a one that wasn’t great!
The Lemon Cheesecake Bars have been a staple lately. I told my husband I could make the Kentucky Butter Cake to change it up. He said, “you won’t hurt my feelings if you make this again”. One a week for quite some time now. I am going to slip this in on him as a surprise.
Thank you so much for all your hard work!
Robin Harris
Carolyn says
Thanks!
Sara says
This recipe is amazing, and so fresh. Also this is the best crust we have tried .
Thank you for this delicious pie, the whole family can love!
Maureen Gauci says
Hi! Love your recipes. Do you think I could sub Greek yogurt for the sour cream for increased protein?
Thanks,
Maureen
Carolyn says
I honestly can’t say without trying it myself!
Alana says
definitely one of the best keto desserts I’ve ever made! after rave reviews last week, I decided to make 3 more batches and make in take out foil containers so i could deliver half-sized pies to friends on March 14th for π Day! (march is 3rd month, so 14th day = 3.14) no one believed it was healthy cuz it tasted too good!! thank you sooooo much for sharing this dreamy recipe!
Lois E Weyler says
What size pie pan is the recipe for?
Carolyn says
Standard pie pan, which is always 9 inches.
Min says
This is one of the best desserts I’ve made! I’ve made it 3 times in the past 2 weeks! My non keto friends just devoured it and said it was the best key lime pie they have had. This past weekend I added lime juice and zest and key lime extract for when my friends came over, it was absolutely amazing!! I’m making it again tomorrow for my daughter’s birthday, just made the crust and will make the filling tomorrow! Made your gruyere cheese and caramelized onion quiche yesterday too and we had it with Savoy cabbage and Heinz baked beans (it’s a British thing) it was a big hit, the best quiche by far! Thank you so much for your delicious recipes, my family and are so happy!
Chrissy says
So good! I make this one over and over!
Denise Freitas says
Made this yesterday, without the crust and divided into small cups. Love lemon and had extra egg yolks. My question…. What macro calculator do you use? When I put it in Carbmanager,, the macros were over 13 per container.
Carolyn says
Carb Manager is the worst! It doesn’t take into account that erythritol carbs shouldn’t be counted. People freak out all the time about this. They really need to get with the program.
I use a software program I had to pay for called MacGourmet, and it pulls directly from the USDA database. Please refer to the nutritional disclaimer at the end of every post.
Denise Freitas says
Thank you Carolyn. More and more I’ve become dissatisfied with CarbManager. I figured that out after a bit of research. I appreciate all your hard work to provide delicious recipes that are healthy and share-worrjy. We enjoy many of them, daily.
BSTSMom says
Can this recipe be individually frozen? Do you recommend for or against?
Carolyn says
No idea, but creamy fillings often change consistency in the freezer.
Carol says
Can you use this recipe for key lime also???
Carolyn says
Sure.
paige says
Can you add some gelatin to make it set?
Carolyn says
You could… but it already sets so you don’t need to.
Amy says
Made this today for a small group dinner (topped with whipped cream and blueberries) and it blew their minds. “This is sugar free?? I can’t BELIEVE it.” You know the drill. Perfect balance of sweet tart. I’m glad there are two pieces leftover for me to eat at teatime tomorrow in my jammies. Holla!
Melonie says
Love this! Thank you for sharing, I enjoy so many of your recipes!
Coralee Peters says
Excited to try this tonight! Made it for our anniversary…our fir dinner and then come home for this lemony dessert!
Jane Ashley says
Run as fast as you can to make this delicious pie! Made it for my Mom on Mother’s Day and she couldn’t believe NO SUGAR lol outstanding flavor and such a creamy texture. Thank you for all of your wonderful recipes. You are making my Keto diet soooooooo easy!!!
Carolyn says
So happy to hear it!
Caroline says
I ended up with too much filling for my crust. Can you freeze the filling in some small ramikins?
Carolyn says
Sure!
Ann says
Just cooked the pie. I followed directions exactly. The contents of the saucepan ended up coating the back of the spoon. Pie tasted fantastic. But after being in the refrigerator overnight, it still does not set very firm which is a shame. I loved it but husband would have liked it more firmer. Any hints to make it more firm or is that it?
Carolyn says
Did you happen to use a different sweetener for the filling?
Tara says
Mine worked great but the 2nd time I made it I used the US measurements based on volume and mine didn’t set well. I then switched back to metric and weighed all the ingredients. First time I also mixed my sweeteners and did half lakanto and half swerve so that could have contributed (I thought swerve would make it cooling in the mouthfeel but it didnt do this in this recipe – likely because it’s Cold and lemony). I’ve made this dozens of times now and every once in awhile it doesn’t set as well but a few other things I find help-
1) make sure the crust is completely cooled prior to pouring the filling in. I know the filling is warm but I think because the crust is keto and therefore doesn’t set until cool, it possibly affects the filling because of the butter leaking from the crust into the custard. Idk if this is correct lol but it definitely makes a difference for me
2) I’ve added tiny amounts of Guar gum, gelatin, tapioca starch and Arrowroot starch and all were successful in achieving a firmer texture with a good chew. The guar gum should be added at same time as xanathan and half a teaspoon to 1 teaspoon is sufficient. It also helps it be nice and smooth. Xanathan gum also adds moisture to dishes while guar actually dries it out a bit. Too much xanathan could have opposite effect of goal in things like puddings and custard etc.
I added my gelatin to the cold mix prior to heating it. It worked well but not sure if this is correct.
Also, the Arrowroot and tapioca I wasnt super familiar with but I had success adding a teaspoon to the stovetop and heating. I also tried by making a slurry at the end and whisking it in with the sweetene.r not sure if those 2 starches are even keto though tbh!
Oh yeah and also glucomannan works great! No more than 1/4 tsp then
Mike says
This is my 2nd recipe of yours I’m attempting. Your recipes come out so delicious and professional tasting!
Carolyn says
Thanks!
Ida says
Whipped Cream recipe link? Thank you Carolyn~
Lisa says
I Love everything lemon. This is amazing!