Keto Lemon Sour Cream Pie: A Creamy Low-Carb Delight

Have you ever craved a dessert that walks the perfect line between tangy brightness and rich, velvety comfort? For those of us on a low-carb journey, finding a fruit pie that delivers on texture without the sugar crash can feel like searching for a needle in a haystack. Many keto lemon desserts end up too icy or lacking that luscious mouthfeel we remember from traditional baking. Enter the Keto Lemon Sour Cream Pie.

This recipe changes the game entirely. By combining fresh citrus with full-fat sour cream and egg yolks, we create a custard that is silky, dense, and incredibly satisfying. It challenges the belief that you need cornstarch and sugar to make a stable lemon curd. Whether you are hosting a summer gathering or just need a zesty treat to brighten up a winter evening, this pie is your answer. In this post, I will guide you through making the ultimate Keto Lemon Sour Cream Pie, ensuring every slice is firm, flavorful, and perfectly sweet.

Ingredients

To achieve that smooth, custard-like consistency, precision with your low-carb thickeners and fats is key. Here is what you will need:

this now & bake later ❤️

Timing

This is a refrigerator pie, meaning the oven work is minimal (just for the crust), but patience is required for the setting process.

• Prep Time: 15 minutes
• Cook Time: 10 minutes (stovetop)
• Chilling Time: 4 hours (minimum)
• Total Time: 4 hours 25 minutes (Active time is less than 30 minutes!)

Note: While the total time looks long, this is a perfect “make-ahead” dessert. Prepare it in the morning or the night before, and it will be ready to serve with zero stress.

Step-by-Step Instructions

Step 1: Whisk the Dry Thickeners

In a large, heavy-duty saucepan (off the heat), whisk together the powdered sweetener, allulose, and glucomannan.

• Why this matters: Mixing the glucomannan with the sweetener first disperses the thickening agent. If you throw glucomannan directly into hot liquid, it will clump instantly, ruining the texture of your Keto Lemon Sour Cream Pie.

Step 2: Create the Custard Base

Add the heavy cream, egg yolks, lemon zest, and fresh lemon juice to the saucepan. Whisk vigorously until everything is combined and smooth. Set the pan over medium heat.

• The Critical Moment: Whisk frequently and don’t walk away! Cook until the mixture begins to thicken, which takes about 7 to 10 minutes.
• Warning: Keep a close eye on it. You want it thick enough to coat the back of a spoon, but do not let it boil aggressively or the eggs will curdle.

Step 3: Gloss and Flavor

Remove the pan from the heat immediately once thickened. Whisk in the chilled butter pieces and the lemon extract. Continue whisking until the butter is completely melted and emulsified.

• Cooling: Let the mixture sit and cool to room temperature. This prevents the sour cream from breaking when added in the next step.

Step 4: Fold and Chill

Once the lemon base is cool, whisk in the full-fat sour cream until no lumps remain and the mixture is uniform and pale yellow. Pour the luscious filling into your fully baked keto pie crust.

• The Wait: Place the pie in the refrigerator for at least 4 hours to set. Overnight is even better, as it allows the flavors to meld and the slice to hold its shape perfectly. Top with lightly sweetened whipped cream before serving.

Nutritional Information

This pie is a keto powerhouse, high in healthy fats and low in carbs. Here is the estimated breakdown per slice (assuming 8 slices per pie):

• Calories: ~280 kcal
• Fat: 26 g (Saturated: 14 g)
• Protein: 4 g
• Total Carbs: 5 g
• Fiber: 1 g
• Net Carbs: 4 g

Note: The use of lemon juice provides a natural source of Vitamin C, while the high fat content ensures satiety.

Healthier Alternatives

While this recipe is already keto-friendly, you might have other dietary needs. Here are a few swaps:

• Dairy-Free Option: Swap the heavy cream for full-fat canned coconut milk (cream only) and use a high-quality dairy-free sour cream alternative or coconut yogurt. Replace the butter with cocoa butter or coconut oil.
• Lower Calorie: To reduce the calorie density, you can use a lighter sour cream, though this may affect the firmness of the set.
• Crustless Version: Skip the almond flour crust entirely and serve this as “Lemon Sour Cream Pudding” in ramekins. This saves roughly 100 calories and 2g net carbs per serving.

Serving Suggestions

Presentation turns a homemade treat into a bakery-style experience.

• The Classic Garnish: Top the pie with a generous mound of keto-friendly whipped cream (sweetened with stevia) and sprinkle with extra fresh lemon zest.
• Berry Burst: Serve each slice with a few fresh raspberries or blueberries. The sweetness of the berries cuts through the tartness of the lemon.
• Minty Fresh: A sprig of fresh mint adds a pop of color and a refreshing aroma that pairs beautifully with citrus.
• Texture: If you miss the crunch, sprinkle some toasted sliced almonds on top just before serving.

Common Mistakes to Avoid

Lemon desserts can be finicky. Avoid these pitfalls to ensure success:

• Curdling the Eggs: This happens if the heat is too high. Solution: Cook low and slow, and whisk constantly. If you see lumps, strain the mixture through a fine-mesh sieve immediately.
• Using Bottled Lemon Juice: Bottled juice often has preservatives that alter the flavor. Solution: Always use fresh lemons for that vibrant, authentic zest.
• Slicing Too Soon: If the pie hasn’t set for the full 4 hours, it will puddle on the plate. Solution: Patience! Test the jiggle of the pie before slicing.
• Adding Sour Cream to Hot Curd: This can cause the sour cream to separate and look oily. Solution: Ensure the lemon base is at room temperature before combining.

Storing Tips

This pie stores beautifully, making it a great option for meal prep or leftovers.

• Refrigerator: Store the pie loosely covered with plastic wrap or in a pie keeper in the fridge for up to 5 days. The texture may actually improve after the first day.
• Freezing: I generally do not recommend freezing this pie. The sour cream and custard structure can become grainy or watery upon thawing.
• Crust Sogginess: If you anticipate storing it for several days, brushing the baked crust with a thin layer of egg white or melted chocolate before adding the filling can help keep it crisp.

Conclusion

This Keto Lemon Sour Cream Pie is proof that living a low-carb lifestyle doesn’t mean sacrificing the desserts you love. It possesses that magical combination of tart, sweet, and creamy that defines a great lemon pie. The addition of glucomannan and sour cream creates a texture that rivals any sugar-filled bakery item.

We hope you enjoy making (and eating) this zesty delight. Try it out and let us know in the comments how it compared to traditional lemon pies! Did you use a pecan crust or an almond one? We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe to our blog for more delicious, data-driven keto recipes delivered straight to your inbox.

FAQs

Q1. Can I substitute Xanthan Gum for Glucomannan?

Yes, you can. Glucomannan is a fiber from the konjac root that thickens smoothly. However, if you only have Xanthan Gum, use about 3/4 tsp as a substitute. Be careful to whisk it into the sweetener thoroughly to avoid slimy clumps.

Q2. My filling isn’t thickening on the stove. What’s wrong?

Glucomannan thickens as it heats, but it also thickens as it cools. If you have cooked it for 10 minutes and it coats the back of a spoon (nappe consistency), it is ready. It will not look like a solid jelly in the pan; the firming happens during the 4-hour chill time in the fridge.

Q3. Can I use a different sweetener?

Absolutely. The recipe calls for a mix of powdered sweetener and allulose for the best texture. If you only have granular erythritol, pulse it in a blender to powder it first, otherwise, your custard might have a gritty texture. Liquid stevia can be used to adjust sweetness to taste but won’t provide the same bulk.

Q4. Do I have to pre-bake the crust?

Yes! Because this is a no-bake filling (meaning the filling doesn’t bake in the crust), your keto pie crust must be fully baked and cooled before you pour in the lemon mixture. If you use a raw crust, it will remain raw and soggy.

Keto Lemon Sour Cream Pie: A Creamy Low-Carb Delight

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• Author: Evelyn Marcella Rivera
• Total Time: 4 hours 25 minutes
• Yield: 8 Slices 1x
• Diet: Gluten Free

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Description

For those on a low-carb journey, finding a fruit pie that delivers on texture without the sugar crash can be a challenge. This Keto Lemon Sour Cream Pie changes the game. By combining fresh citrus with full-fat sour cream and egg yolks, we create a custard that is silky, dense, and incredibly satisfying. It challenges the belief that you need cornstarch and sugar to make a stable lemon curd. Whether you are hosting a summer gathering or just need a zesty treat, this pie ensures every slice is firm, flavorful, and perfectly sweet.

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Ingredients

Units USM Scale 1x2x3x

• 6 tbsp (91 g) Powdered Sweetener (Erythritol or monk fruit blend)
• 2 to 4 tbsp Allulose (or Xylitol)
• 1/2 tsp Glucomannan (Thickener)
• 3/4 cup Heavy Cream
• 1 tbsp Lemon Zest
• 1/2 cup Fresh Lemon Juice
• 4 Large Egg Yolks
• 3 tbsp Butter, chilled and cut into pieces
• 3/4 tsp Lemon Extract
• 1 cup Full-Fat Sour Cream
• 1 Keto Pie Crust, fully baked and cooled

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Instructions

• 1. Whisk Dry Thickeners: In a large, heavy-duty saucepan (off the heat), whisk together the powdered sweetener, allulose, and glucomannan. This disperses the thickener to prevent clumping.
  2. Create Custard Base: Add the heavy cream, egg yolks, lemon zest, and fresh lemon juice to the saucepan. Whisk vigorously until smooth.
  3. Cook: Set the pan over medium heat. Whisk frequently and cook until the mixture begins to thicken (approx. 7 to 10 minutes). It should coat the back of a spoon. Do not let it boil aggressively.
  4. Gloss and Flavor: Remove from heat immediately. Whisk in the chilled butter pieces and lemon extract until melted and emulsified.
  5. Cool: Let the mixture sit and cool to room temperature.
  6. Fold and Chill: Once the lemon base is cool, whisk in the sour cream until uniform and pale yellow. Pour the filling into your fully baked keto pie crust. Refrigerate for at least 4 hours (preferably overnight) to set.

Notes

• • Glucomannan Tip: Mixing the glucomannan with the dry sweetener first is critical. If you throw it directly into hot liquid, it will clump instantly and ruin the texture.
  • Temperature Matters: Ensure the lemon custard base has cooled to room temperature before adding the sour cream, otherwise, the sour cream may break or separate.
  • Crust: This recipe requires a pre-baked crust (almond or coconut flour base work best). Ensure the crust is fully cooled before adding the filling.
  • Make Ahead: This is the perfect make-ahead dessert. Making it the night before allows the flavors to meld and the slice to hold its shape perfectly.

• Prep Time: 15 minutes
• Chilling Time: 4 hours
• Cook Time: 10 minutes
• Category: Dessert, Pie
• Method: Stovetop, Chilling
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 280 kcal
• Sugar: 1 g
• Sodium: 50 mg
• Fat: 26 g
• Saturated Fat: 14 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 5 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 140 mg