Description
This Keto Lemon Sour Cream Pie is a deliciously creamy, tangy dessert made with a smooth lemon filling and a buttery, low-carb crust. With the perfect balance of sweetness and tartness, this sugar-free treat is the ideal choice for anyone following a keto lifestyle. The rich sour cream filling and fresh lemon zest make this pie refreshing, indulgent, and completely guilt-free.
Ingredients
For the filling:
6 tbsp (91 g) powdered sweetener
2 to 4 tbsp allulose or xylitol (adjust to sweetness preference)
1/2 tsp (0.25 tsp) glucomannan (or xanthan gum)
3/4 cup (177.44 ml) heavy cream
1 tbsp lemon zest
1/2 cup (118.29 ml) freshly squeezed lemon juice
4 large egg yolks
3 tbsp (42.61 g) butter, chilled and cut into pieces
3/4 tsp (1 tsp) lemon extract
1 cup (230 g) full-fat sour cream
For the crust:
1 press-in pie crust, fully baked (can be made with almond flour or coconut flour for a keto-friendly option)
Instructions
For the filling:
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In a medium saucepan, combine the powdered sweetener, allulose (or xylitol), and glucomannan (or xanthan gum). Whisk to combine.
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Pour in the heavy cream, lemon zest, and lemon juice. Stir the mixture over medium heat and bring to a gentle simmer. Keep stirring to ensure it doesn’t scorch.
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In a separate bowl, whisk together the egg yolks. Slowly pour a small amount of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
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Gradually pour the egg mixture back into the saucepan with the cream mixture, stirring constantly.
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Continue to cook the mixture over medium heat, whisking constantly, until it thickens and coats the back of a spoon (about 5-7 minutes).
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Once thickened, remove from heat and stir in the chilled butter, one piece at a time, until smooth and glossy. Stir in the lemon extract.
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Let the filling cool slightly before adding the sour cream. Stir in the sour cream until fully combined and smooth.
To assemble:
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Once the filling is fully prepared, pour it into the baked pie crust.
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Smooth the top with a spatula and refrigerate for at least 2-3 hours, or until fully set and chilled.
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Garnish the pie with additional lemon zest or a few thin lemon slices if desired before serving.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4-5 days. This pie is best served chilled.
Freezing: Freeze the pie for up to 2 months (wrap tightly in plastic wrap or foil before freezing). Thaw in the fridge overnight before serving.
Dairy-Free Option: Substitute with coconut cream or almond milk for the heavy cream, and use dairy-free sour cream alternatives.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Keto, Low-Carb, Dessert
- Method: Baked, Chilled
- Cuisine: Keto, American
