OMG-worthy Keto Lemon Cream Pie
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 1x
Scale
Ingredients
For the crust:
- 1 egg
- ¼ cup granulated Stevia or other low carb granulated sweetener
- ¼ cup butter
- 1 2/3 cup almond flour
- pinch of salt
For the lemon filling:
- 4 eggs
- ½ cup granulated Stevia or other low carb granulated sweetener
- ½ cup sour cream
- ½ cup lemon juice
- zest of one lemon plus extra for decoration
For the whipped cream layer:
- 1 tsp granulated gelatin
- 2 tbsp water
- 1 cup heavy cream
- 2 tbsp granulated Stevia or other low carb granulated sweetener
Instructions
- Lightly grease a 9-inch pie dish and set aside.
- To make the crust, in a bowl beat egg and sweetener.
- Add the butter, salt and almond flour and mix until soft dough forms.
- Press the mixture into the bottom and up the sides of the pie dish.
- Prick the bottom of the crust all over with a fork.
- Refrigerate for minimum one hour.
- Preheat oven to 350°F.
- Bake in preheated oven for 10 minutes.
- To make the filling, in a large bowl add the eggs and sweetener and beat until well combined.
- Add the sour cream and lemon zest and beat to combine.
- Slowly pour in the lemon juice and mix to combine.
- Remove the crust form the oven.
- Pour the filling into the crust.
- Return the pie dish to the oven and bake for 30-35 minutes or until only slightly jiggly in the center.
- Remove from the oven and allow to cool completely.
- To make the whipped cream layer, add the water and gelatin to a small saucepan and mix to combine.
- Heat it over low heat until the gelatin is dissolved.
- Set aside and allow to cool slightly.
- Add the heavy cream and sweetener to a bowl and whip until soft peaks form.
- Add the gelatin mixture and whip to combine.
- Spread the mixture over the lemon pie.
- Sprinkle with extra lemon zest.
- Refrigerate until ready to serve.
Nutrition
Find it online: https://ketopots.com/keto-lemon-cream-pie