This keto sour cream lemon pie is a lemon lover’s dream. The tangy flavor of lemon is balanced beautifully with the addition of sour cream.
The pie starts with a buttery, shortbread-like almond flour crust that is then topped with the low-carb sour cream lemon pie filling and then topped with fresh whipped cream for good measure.
It’s almost a no-bake keto lemon pie since the “graham” like crust is baked but the filling isn’t.
This makes this keto-friendly sour cream lemon pie the perfect summer keto dessert. It’s one you’ll want to impress your family and friends with. Yup, it’s a crowd-pleaser, you will be proud to share.
The best part, it has the right amount of sweetness!
If you’re a fan of lemon-based recipes, be sure to check out our entire collection of keto lemon recipes.
And if pies are your thing, check out our keto pies for more of the same.
Keto Sour Cream Lemon Pie
If you’ve never had a sour cream lemon pie you are in for a real treat. It’s one of the old fashion recipes that never goes out of style.
Creamy, zesty, fresh, tangy, the perfect summer holiday or anytime recipe.
I use freshly squeezed lemons for simple sugar-free lemon curd and then fold in some full-fat sour cream that makes it a winning keto sugar-free lemon pie recipe.
I have a keto lemon curd pie that has a similar flavor profile but the addition of sour cream makes it well, extra creamy.
The combination of lemon and sour cream is simply delicious. It’s not too tart, and perfectly sweetened.
If you’ve never had a keto sour cream dessert recipe, this is the one to try!
Ingredients Needed For Keto Lemon Sour Cream Pie
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The following are the ingredients needed for the keto lemon sour cream pie. Note that the full printable recipe card is at the bottom of the page.
Keto Sour Cream Lemon Pie
- Granulated sugar substitute
- Fresh lemon juice
- Unsalted butter
- Egg yolks
- Lemon Extract
- Lemon zest
- Sea salt
- Full-fat sour cream
Whipped Cream Topping
- Cream cheese, softened
- Heavy cream
- Granulated sugar substitute
- Sea salt
Almond Flour Crust (Low Carb Almond Crust)
- Finely milled almond flour
- Granulated sugar substitute
- Melted butter, unsalted
- Sea salt
How To Make A Keto Sour Cream Lemon Pie
Although this pie requires a little more time and effort, it is totally worth planning for, since it’s a great option for a lemon lover doing keto craving a sour cream lemon pie recipe.
Don’t be intimidated by the sound of making a homemade keto sour cream lemon pie, I am here to walk you through the steps to ensure you have the same great results!
You’ll start by making a simple lemon curd over a double boiler by melting the butter and whisking in the sugar substitute, lemon juice, and lemon zest over medium heat. It’s important to keep mixing until it’s well combined.
Next, you’ll proceed to whisk in the egg yolks one at a time and cook on low heat until the curd starts to thicken.
Then remove the lemon mixture off the stove and strain it into a small bowl. To the strained lemon mixture stir in the sour cream.
Allow to cool at room temperature and then store in the refrigerator while you make and bake the almond flour crust.
Once the pie crust is fully cooked and cooled add lemon sour cream filling to the prepared crust. Then it goes into the refrigerator for a minimum of an hour fully to set.
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After the pie has spent some time chilling a quick cream topping is prepared and added to the top of the pie. All you’ll do is beat the heavy cream until stiff peaks form.
Something you’ll note is that I like adding a little cream cheese to my whipped cream so that it holds its peak. It’s a little trick I learned years ago that adds lots of stability to homemade whipped topping.
Finally, the pie is garnished with lemon slices and lemon zest before serving.
Best Sugar Substitutes For Keto Sour Cream Lemon Pie
When it comes to choosing which sugar substitute to use for this sugar-free sour cream lemon pie, I have several for you to choose from.
My go-to choice is Lakanto Monk Fruit because the texture is spot-on since there is barely any aftertaste. It is a monk fruit and erythritol blend.
Lakanto Monk Fruit gets its sweetness from antioxidants called mogrosides, instead of fructose or sucrose. It’s why it’s a great all-natural sugar substitute and has zero calories and zero glycemic index.
I’m also partial to Swerve an erythritol blend. Unlike other natural sweeteners like stevia, it has no bitter aftertaste and measures just like sugar.
Swerve is the name brand of Erythritol it’s unlike other sugar alcohols that have a 0 % impact on blood sugar.
You could also use the stevia and erythritol-based brand Pyure for this recipe. However, if you decide to use Pyure, you will want to use half the amount called for in this recipe since it’s a much sweeter option.
Lastly, if you can easily find a more natural sugar substitute, you can also use Splenda with great success.
More Delicious Keto Classic Pie Recipes
- Keto Peanut Butter Chocolate Pie
- Keto Coconut Cream Pie
- Keto Pumpkin Pie
- Keto Apple Pie
- Keto Blueberry Pie
- Keto Strawberry Rhubarb Pie
Tag Us
I sure hope you will give this keto-friendly lemon sour cream pie a try since it’s a perfect low-carb sour cream dessert for when the weather warms up.
Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books!
In case you don’t know, we have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years.
I pray these keto cookbooks will help make keto a delicious breeze for you.
Be sure to request our FREE Jesus and Keto E-Book (First 7 Days) We hope it blesses you.
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The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!
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Keto Sour Cream Lemon Pie
This keto sour cream lemon pie is lemon lovers' dream. The tangy flavor of lemon is balanced beautifully with the addition of sour cream. It's a classic recipe that get's a makeover since it's low in carbs and keto-friendly.
Ingredients
Keto Sour Cream Lemon Pie
- ¾ cup of granulated sugar substitute
- ¾ cup of fresh lemon juice about 3 large lemons
- 1/4 cup of unsalted butter
- 7 egg yolks, room temperature
- 1/2 teaspoon of lemon extract
- 2 tablespoons of fresh lemon zest
- ¼ teaspoon of sea salt
- 1 cup of full fat sour cream
Whipped Cream Topping
- 1 ounce of cream cheese, softened
- 1 cup of heavy cream, cold
- 1/4 cup of granulated sugar substitute
- 1/8 of teaspoon of sea salt
Almond Flour Crust
- 1 1/2 cups of finely milled almond flour
- 2 tablespoons of granulated sugar substitute
- 1/4 cup of melted unsalted butter
- 1/4 teaspoon of sea salt
Instructions
Almond Flour Crust
- Preheat oven to 350 degrees.
- In a small bowl combine the almond flour, sweetener, salt.
- To the dry ingredients add the melted butter.
- Press the almond crust into a 9-inch pie dish. Using the bottom of a metal measuring cup works well in getting an even crust. Just press down on the cup to press the almond crust into the pie plate.
- Bake the crust for 15 minutes or until lightly golden brown. Set the crust aside to cool and proceed to make the filling.
Keto Lemon Sour Cream Pie
- Fill the bottom pot of your double boiler with 1-2 inches of water. Or make your own double boiler by placing a smaller pot or heatproof bowl over a saucepan of simmering water. Make sure the water is not touching the bottom of the bowl so that it does not scorch the filling.
- Melt the butter in the double boiler. over medium heat.
- Once the butter is melted, whisk in the sugar substitute, lemon juice, lemon extract, and lemon zest. Keep mixing until well combined.
- Next, whisk in the egg yolks slowly one at a time, and cook over medium-low heat until the lemon curd cooks and the mixture becomes thick for about 10 minutes. If the curd isn't thickening it's a sign that the heat needs to increase slightly. Keep stirring the curd constantly during the cooking process.
- Remove the lemon mixture off the stove and strain it into a small bowl using a fine mesh colander.
- Allow the curd to cool on the kitchen counter for about 15 minutes and then fold the sour cream into the lemon curd mixture.
- Using a spatula spread the filling over the cooled almond flour crust.
- Place in the refrigerator for 1 hour or overnight before adding the whipped topping and garnishing the lemon pie with additional lemon slices.
Whipped Cream Topping
- In a medium-sized bowl using an electric mixer combine the softened cream cheese, sweetener, heavy cream, and salt.
- Beat the mixture until medium peaks form.
Pie Assembly Instructions
- Once the pie crust is fully cooked and cooled add lemon sour cream filling to the prepared crust.
- Allow for the pie to be fully set in the refrigerator for at least 1 hour or overnight before adding the whipped cream topping.
- Store the pie in the refrigerator for up to 5 days.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 375Total Fat: 37.9gSaturated Fat: 24.7gCholesterol: 270mgSodium: 217mgCarbohydrates: 4.1gNet Carbohydrates: 3.1gFiber: 1gSugar: 0.9gProtein: 5.2g
Nancy
Wednesday 24th of August 2022
check your TIME at the start... you say chill an hour but in directions you say AT LEAST 3 hours or overnight!!! This is not something i can whip up after work and serve for dessert.
Hilda Solares
Sunday 28th of August 2022
Hi Nancy, I updated it to reflect one hour.