Description
Keto Lemon Sour Cream Pie is a creamy, tangy, low-carb dessert featuring a smooth lemon custard mixed with sour cream, all set in an almond-flour crust for a refreshing, guilt-free treat.
Ingredients
-
- Crust:
- 1 1/2 cups almond flour
- 3 tbsp melted butter
- 2 tbsp powdered erythritol
- 1/2 tsp vanilla extract
- Pinch of salt
- Lemon Filling:
- 1 cup sour cream
- 1/2 cup powdered erythritol
- 3 large eggs
- 1/2 cup lemon juice (fresh)
- 2 tbsp lemon zest
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch pie dish.
- For the crust: mix almond flour, melted butter, erythritol, salt, and vanilla until crumbly. Press into the dish and bake for 10 minutes. Cool slightly.
- For the filling: whisk sour cream, erythritol, eggs, lemon juice, lemon zest, and vanilla until smooth.
- Pour filling into the pre-baked crust.
- Bake for 25–30 minutes, or until the edges are set and the center jiggles slightly.
- Cool completely, then refrigerate for at least 3 hours before serving.
Notes
- Top with sugar-free whipped cream for extra creaminess.
- For stronger lemon flavor, increase zest by 1 tablespoon.
- Store in the refrigerator for up to 5 days.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baked
- Cuisine: American