Keto Lemon Sour Cream Pie Recipe
This Keto Lemon Sour Cream Pie is creamy, tangy, and perfectly keto-friendly. With a buttery almond flour crust and a refreshing lemon filling, it’s an easy yet elegant dessert that satisfies your sweet tooth while keeping carbs low.
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!