Keto Lemon Pie Recipe

Keto Lemon Pie in a a white pie plate on a white wooden table.

This Keto Lemon Pie has a tangy sour cream filling and an easy press-in crust. It's low carb, sugar-free, and utterly craveable.

Course Dessert

Cuisine Dessert

Keyword keto lemon pie

Prep Time 20

Cook Time 10

Chill Time 4

Total Time 4 30

Servings servings

Calories 301kcal

Ingredients

6 tbsp powdered sweetener
2 to 4 tbsp allulose or xylitol
1/2 tsp glucomannan (can sub xanthan gum, see notes)
3/4 cup heavy cream
1 tbsp lemon zest
1/2 cup freshly squeezed lemon juice
4 large egg yolks
3 tbsp butter chilled and cut into pieces
3/4 tsp lemon extract
1 cup full fat sour cream
1 keto pie crust fully baked

US Customary - Metric

Instructions

In a large, heavy-duty saucepan, whisk together the sweeteners and glucomannan.
Add the cream, egg yolks, lemon zest, and lemon juice and whisk to combined. Set over medium heat, whisking frequently, until the mixture begins to thicken. This takes 7 to 10 minutes. Keep a close eye on it, you do not want it to curdle.
Remove the pan from the heat and whisk in the butter and lemon extract. Let cool to room temperature.
Whisk in the sour cream until no lumps remain. Pour the mixture 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.
Top with lightly sweetened whipped cream.

Video

Notes

Storage Information: Store the pie in the fridge 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.

Xanthan gum: You can use xanthan gum instead of glucomannan, but you will want to whisk it into the filling after you take it off heat and before you whisk in the butter and lemon extract in Step 3. Sprinkle it lightly over top of the custard and whisk vigorously as you do so, so that it doesn't clump up.

Nutrition