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If you’re a fan of tangy lemon desserts but want to keep things keto-friendly, this Keto Lemon Sour Cream Pie is the perfect treat! It has a velvety, rich texture with the perfect balance of tart and sweet, all nestled in a buttery low-carb crust. This pie is great for anyone following a keto diet or just looking for a delicious sugar-free dessert. With simple ingredients and easy preparation, it’s an excellent choice for holidays, gatherings, or just when you’re craving something refreshing yet indulgent.
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Why You’ll Love This Recipe
- Keto-friendly – Made with low-carb ingredients while still being creamy and delicious.
- Perfect balance of flavors – The tart lemon pairs beautifully with the smooth sour cream.
- Easy to make – Simple steps with no complicated techniques.
- Sugar-free and low-carb – A guilt-free dessert that satisfies sweet cravings.
My Personal Experience
The first time I made this, I wasn’t sure how the combination of lemon and sour cream would turn out. But after the first bite, I was hooked! The filling is ultra-creamy, and the slight tang from the sour cream makes it different from a typical lemon pie. Now, it’s my go-to keto dessert when I need something light yet satisfying.
Required Equipment
Mixing Bowls
You’ll need a few mixing bowls to combine the crust and filling ingredients. I prefer using glass bowls so I can see the texture better.
Whisk
A sturdy whisk is essential for blending the eggs, sour cream, and lemon mixture until smooth.
Pie Dish
A standard 9-inch pie dish works best for this recipe. If you have a ceramic one, it helps distribute heat evenly.
Oven & Stovetop
You’ll bake the crust and cook the filling on the stovetop, so make sure you have both available.
Ingredients & Substitutions
For the Crust:
- 1 ½ cups almond flour (or coconut flour for a nut-free version, but adjust the amount)
- ¼ cup melted butter (or coconut oil for a dairy-free option)
- 2 tbsp powdered erythritol (or monk fruit sweetener)
- ½ tsp vanilla extract
For the Filling:
- 1 cup sour cream (can substitute with Greek yogurt for a slightly different texture)
- ½ cup lemon juice (freshly squeezed for the best flavor)
- 3 egg yolks
- ½ cup powdered keto sweetener
- 1 tbsp lemon zest
- ½ tsp vanilla extract
How to Make Keto Lemon Sour Cream Pie
- Preheat oven to 350°F (175°C).
- Prepare the crust: In a bowl, mix almond flour, melted butter, sweetener, and vanilla. Press into a greased pie dish.
- Bake the crust: Place in the oven for about 10 minutes or until lightly golden. Let cool.
- Prepare the filling: In a saucepan over medium heat, whisk egg yolks, lemon juice, sweetener, and zest. Stir until thickened.
- Add sour cream: Remove from heat and stir in sour cream and vanilla until smooth.
- Assemble: Pour the filling into the cooled crust and smooth the top.
- Chill: Refrigerate for at least 3 hours or until set.
Tips for This Recipe
- Use fresh lemon juice for the best flavor—bottled juice won’t give the same zing.
- Chill overnight for the best texture and flavor.
- Use a powdered keto sweetener to prevent graininess in the filling.
Optional Additions
- Whipped Cream: Add a sugar-free whipped topping for extra indulgence.
- Coconut Flakes: Sprinkle unsweetened coconut flakes for a tropical twist.
- Berries: Garnish with fresh raspberries or blueberries.
Serving Ideas
- Serve with a side of keto vanilla ice cream.
- Pair with a warm cup of keto-friendly tea or coffee.
- Enjoy as a refreshing dessert after a savory keto meal.
Storage Recommendations
- Store in the fridge, covered, for up to 5 days.
- For longer storage, freeze slices in an airtight container for up to 3 months.
- To serve from frozen, let thaw in the fridge overnight.
Frequently Asked Questions
Can I use a different sweetener?
Yes, monk fruit or allulose work great as alternatives.
How do I make it dairy-free?
Swap sour cream for full-fat coconut yogurt and butter for coconut oil.
Can I make this ahead of time?
Absolutely! It’s actually better when made a day in advance.
Nutritional Breakdown (Per Serving)
- Calories: 220
- Total Carbs: 6g
- Net Carbs: 4g
- Fat: 20g
- Protein: 5g
Keto Lemon Sour Cream Pie Recipe
Ingredients
For the Crust:
- 1 ½ cups almond flour
- ¼ cup melted butter
- 2 tbsp powdered erythritol
- ½ tsp vanilla extract
For the Filling:
- 1 cup sour cream
- ½ cup lemon juice freshly squeezed
- 3 egg yolks
- ½ cup powdered keto sweetener
- 1 tbsp lemon zest
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix almond flour, melted butter, sweetener, and vanilla. Press into a greased 9-inch pie dish.
- Bake for 10 minutes until lightly golden. Let cool.
- In a saucepan, whisk egg yolks, lemon juice, sweetener, and zest over medium heat until thickened.
- Remove from heat and stir in sour cream and vanilla until smooth.
- Pour filling into the cooled crust and smooth the top.
- Refrigerate for at least 3 hours until fully set.
- Slice and enjoy!
I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀
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