Keto Lemon Sour Cream Pie

Keto Lemon Sour Cream Pie is a zesty and creamy dessert that brings all the tangy goodness of a classic lemon pie while keeping the carb count low to fit your ketogenic diet. This pie is rich, satisfying, and wonderfully refreshing, making it a perfect treat for those who love citrusy flavors and are looking to enjoy a keto-friendly dessert. With its smooth lemony filling and almond flour crust, it’s a delightful indulgence without the guilt. Let’s dive into the recipe for Keto Lemon Sour Cream Pie.

Recipe: Keto Lemon Sour Cream Pie

Ingredients:

For the Almond Flour Pie Crust:

1 1/2 cups almond flour
1/4 cup granulated erythritol or your preferred keto-friendly sweetener
1/4 cup unsalted butter, melted
A pinch of salt

For the Lemon Filling:

4 large eggs
1 cup granulated erythritol or your preferred keto-friendly sweetener
1 cup full-fat sour cream
1/2 cup fresh lemon juice (about 4-5 lemons)
Zest of 2 lemons
1 teaspoon vanilla extract
1/4 teaspoon salt

Instructions:

Preparing the Almond Flour Pie Crust:

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the almond flour, granulated erythritol (or your chosen keto-friendly sweetener), melted unsalted butter, and a pinch of salt. Mix until the ingredients come together to form a dough.
Press the dough evenly into the bottom of a 9-inch pie dish to create the crust.
Bake the crust in the preheated oven for 10-12 minutes, or until it’s golden brown. Remove it from the oven and let it cool while you prepare the filling.

Making the Lemon Filling:

In a mixing bowl, whisk together the eggs and granulated erythritol (or your chosen keto-friendly sweetener) until well combined.
Add the full-fat sour cream, fresh lemon juice, lemon zest, vanilla extract, and salt to the egg mixture. Whisk until the filling is smooth and well incorporated.

Assembling and Baking:

Pour the lemon filling into the pre-baked almond flour pie crust.
Bake the pie in the preheated oven for 30-35 minutes or until the filling is set and has a slight jiggle in the center.
Remove the pie from the oven and let it cool to room temperature. Then, refrigerate it for at least 2 hours to allow it to fully set.