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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.

    83.8K 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.
    4.87 from 45 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.
    83.8K 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. Robin Harris says

      June 07, 2022 at 6:53 pm

      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

      Reply
      • Carolyn says

        June 07, 2022 at 8:22 pm

        Thanks!

        Reply
    2. Sara says

      May 04, 2022 at 6:26 pm

      5 stars
      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!

      Reply
    3. Maureen Gauci says

      April 24, 2022 at 7:26 am

      Hi! Love your recipes. Do you think I could sub Greek yogurt for the sour cream for increased protein?
      Thanks,
      Maureen

      Reply
      • Carolyn says

        April 24, 2022 at 8:32 am

        I honestly can’t say without trying it myself!

        Reply
    4. Alana says

      March 15, 2022 at 1:51 am

      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!

      Reply
    5. Lois E Weyler says

      February 19, 2022 at 7:14 pm

      What size pie pan is the recipe for?

      Reply
      • Carolyn says

        February 20, 2022 at 10:31 am

        Standard pie pan, which is always 9 inches.

        Reply
    6. Min says

      February 19, 2022 at 1:29 am

      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!

      Reply
    7. Chrissy says

      September 11, 2021 at 12:34 pm

      5 stars
      So good! I make this one over and over!

      Reply
    8. Denise Freitas says

      August 31, 2021 at 6:40 pm

      5 stars
      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.

      Reply
      • Carolyn says

        August 31, 2021 at 6:53 pm

        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.

        Reply
        • Denise Freitas says

          September 02, 2021 at 6:15 am

          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.

          Reply
    9. BSTSMom says

      August 28, 2021 at 12:59 pm

      Can this recipe be individually frozen? Do you recommend for or against?

      Reply
      • Carolyn says

        August 28, 2021 at 1:12 pm

        No idea, but creamy fillings often change consistency in the freezer.

        Reply
    10. Carol says

      August 08, 2021 at 2:42 pm

      Can you use this recipe for key lime also???

      Reply
      • Carolyn says

        August 08, 2021 at 3:01 pm

        Sure.

        Reply
    11. paige says

      August 08, 2021 at 10:42 am

      Can you add some gelatin to make it set?

      Reply
      • Carolyn says

        August 08, 2021 at 11:23 am

        You could… but it already sets so you don’t need to.

        Reply
    12. Amy says

      August 07, 2021 at 11:27 pm

      5 stars
      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!

      Reply
    13. Melonie says

      July 19, 2021 at 8:34 pm

      5 stars
      Love this! Thank you for sharing, I enjoy so many of your recipes!

      Reply
    14. Coralee Peters says

      July 18, 2021 at 3:15 pm

      Excited to try this tonight! Made it for our anniversary…our fir dinner and then come home for this lemony dessert!

      Reply
    15. Jane Ashley says

      May 10, 2021 at 9:25 am

      5 stars
      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!!!

      Reply
      • Carolyn says

        May 10, 2021 at 3:11 pm

        So happy to hear it!

        Reply
    16. Caroline says

      March 16, 2021 at 4:44 pm

      I ended up with too much filling for my crust. Can you freeze the filling in some small ramikins?

      Reply
      • Carolyn says

        March 16, 2021 at 6:04 pm

        Sure!

        Reply
    17. Ann says

      March 15, 2021 at 9:38 pm

      5 stars
      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?

      Reply
      • Carolyn says

        March 15, 2021 at 10:13 pm

        Did you happen to use a different sweetener for the filling?

        Reply
      • Tara says

        June 12, 2022 at 5:53 pm

        5 stars
        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

        Reply
    18. Mike says

      March 05, 2021 at 11:18 pm

      5 stars
      This is my 2nd recipe of yours I’m attempting. Your recipes come out so delicious and professional tasting!

      Reply
      • Carolyn says

        March 06, 2021 at 5:01 pm

        Thanks!

        Reply
    19. Ida says

      February 06, 2021 at 7:39 am

      Whipped Cream recipe link? Thank you Carolyn~

      Reply
    20. Lisa says

      February 04, 2021 at 9:43 am

      5 stars
      I Love everything lemon. This is amazing!

      Reply
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