Keto Lemon Sour Cream Pie
{Low Carb, Ketogenic, THM:S, Sugar Free, Grain Free}
The best tasting Keto Lemon Sour Cream Pie! The perfect texture, stabilized whipped cream, and just a hint of sweetness makes for a crowd pleasing pie.
Keto Lemon Sour Cream Pie
When the weather turns hot, we LOVE a good lemony dessert – and so do our friends!
There's just something about the refreshing tartness of a lemon dessert that satisfies my desire for something sweet, but doesn't leave me wanting more.
If you're a lemon lover like I am, also be sure to check out this Lemon Poke Cake, Lemon Curd, and Keto Lemon Bars!
How to Make Keto Lemon Sour Cream Pie
Don't be intimidated by the idea of making a custard-y lemon pie – I promise it a mix, dump, and bake recipe!
Pie, especially custard based pies used to intimidate me so much, but as I've worked on refining some of my baking techniques and learning the science behind baking, I've simplified my process and ingredients to make things simpler for both you and me!
First, you'll beat your eggs, sweetener, sour cream, and salt.
Once combined, add in the lemon juice, then pour into prepared pie crust.
Bake at 50 for 30-40 minutes, until the top is cracked. The pie won't be completely set, but if it's cracked go ahead and take it out to cool.
While the pie cools, make the stabilized whipped cream:
Sprinkle the gelatin over water in a small sauce pan and heat over low heat until dissolved. Set aside to cool.
Whip the heavy cream with the sweetener. While the beaters are running, slowly pour in the cooled gelatin mixture and whip until stiff peaks form.
Spread over the cooled lemon pie, cover and refrigerate for at least 1 hour before serving.
Ingredients for Keto Lemon Sour Cream Pie
1 pre-baked Keto Pecan Crust (or crust of your choice)
For the Pie:
Eggs
Sour Cream
Sweetener (Lakanto Baking Sweetener or Allulose preferred)
Pinch of Salt
Lemon Juice
Whipped Cream Topping:
Heavy Cream
Water
Gelatin
Sweetener
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DID YOU MAKE THIS RECIPE?
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How To Make Keto Sour Cream Pie
Check out these other recipes you might like:
Keto Pumpkin Cookies with Maple Cream Cheese Frosting
Keto Tater Tot Casserole
Keto Gumbo
Slow Cooker Crack Chicken
Keto White Chicken Enchiladas
Keto Cream Cheese Pancakes
Keto 7-Layer Bars
Chocolate Chip Peanut Butter Cookie Dough Fat Bombs
Keto Coffee At Starbucks {What To Order}
Keto Bagel Dogs
Copycat Starbucks Bacon Gruyere Sous Vide Egg Bites
Keto Cinnamon Roll in a Mug
Fluffy Keto Sugar Cookies
Keto Samoa Bars
Fathead Ketogenic Bagels
Keto Crockpot Ribs
Keto Lemon Bars
Keto Lemon Sour Cream Pie (Low Carb, Ketogenic, THM:S, Sugar Free, Grain Free}
The best tasting Keto Lemon Sour Cream Pie! The perfect texture, stabilized whipped cream, and just a hint of sweetness makes for a crowd pleasing pie.
Ingredients
- 1 pre-baked Keto Pecan Crust
- For the Pie:
- 5 Eggs
- 1/2 cup Sour Cream
- 1/2 cup Sweetener (Lakanto Baking Sweetener or Allulose preferred)
- Pinch of Salt
- 3/4 cup Lemon Juice
- Whipped Cream:
- 1 cup Heavy Cream
- 2 Tbsp. Water
- 1 tsp. Gelatin
- 1/4 cup Sweetener
Instructions
- First, you'll beat your eggs, sweetener, sour cream, and salt.
- Once combined, add in the lemon juice, then pour into prepared pie crust.
- Bake at 50 for 30-40 minutes, until the top is cracked. The pie won't be completely set, but if it's cracked go ahead and take it out to cool.
- While the pie cools, make the stabilized whipped cream:
- Sprinkle the gelatin over water in a small sauce pan and heat over low heat until dissolved. Set aside to cool.
- Whip the heavy cream with the sweetener. While the beaters are running, slowly pour in the cooled gelatin mixture and whip until stiff peaks form.
- Spread over the cooled lemon pie, cover and refrigerate for at least 1 hour before serving.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 188Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 158mgSodium: 80mgCarbohydrates: 5gNet Carbohydrates: 5gFiber: 0gSugar: 4gProtein: 5g
xoxo,
Gretchen
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