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.
Ingredients
Units
Scale
- 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
Instructions
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- 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.
- Create Custard Base: Add the heavy cream, egg yolks, lemon zest, and fresh lemon juice to the saucepan. Whisk vigorously until smooth.
- 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.
- Gloss and Flavor: Remove from heat immediately. Whisk in the chilled butter pieces and lemon extract until melted and emulsified.
- Cool: Let the mixture sit and cool to room temperature.
- 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
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- 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
