Description
A delicious Keto Lemon Pie with a tangy sour cream filling and an easy press-in crust, perfect for satisfying your cravings while keeping it low carb and sugar-free.
Ingredients
Scale
- 6 tbsp (91 g) powdered sweetener
- 2 to 4 tbsp allulose or xylitol
- 1/2 tsp (0.25 tsp) glucomannan (can sub 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
- 1 keto pie crust, fully baked
Instructions
- In a large, heavy-duty saucepan, whisk together the sweeteners and glucomannan.
- Add the cream, egg yolks, lemon zest, and lemon juice and whisk to combine. Set over medium heat, whisking frequently, until the mixture begins to thicken, about 7 to 10 minutes.
- Remove the pan from the heat and whisk in the butter and lemon extract. Let cool to room temperature.
- Whisk in the sour cream until no lumps remain. Pour the mixture into the pie shell and refrigerate for at least 4 hours to set.
- Top with lightly sweetened whipped cream before serving.
Notes
- Store the pie in the fridge at all times. It will last for up to 4 days.
- You can freeze this pie for up to a month. Wrap it tightly to avoid freezer burn and only add the whipped cream when ready to serve.
- You can use xanthan gum instead of glucomannan, whisking it into the filling after removing from heat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving = 1/10th of pie
- Calories: 301 kcal
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 27.9 g
- Saturated Fat: 13.1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 5.9 g
- Fiber: 1.8 g
- Protein: 5.8 g
- Cholesterol: 0 mg