Keto Lemon Sour Cream Pie

Name: Keto Lemon Sour Cream Pie
Prep time: 20 min
Cook time: 10 min
Total time: 270 min
Ingredients: 1 recipe press-in pie crust (full baked); 1 cup heavy cream; 4 large egg yolks; 1/3 cup freshly squeezed lemon juice; 1 tbsp lemon zest; 1/4 cup butter (chilled and cut into pieces); 1 tsp lemon extract; 1/4 tsp xanthan gum (or glucomannan); 1/2 to 3/4 cup powdered Swerve Sweetener; 1 cup full fat sour cream

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.

Recipe Print

Top down image of 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.

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!

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.

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.

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