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Keto Lemon Cream Pie

OMG-worthy Keto Lemon Cream Pie

5 from 1 reviews

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For the crust: 


For the lemon filling: 


For the whipped cream layer: 


  1. Lightly grease a 9-inch pie dish and set aside. 
  2. To make the crust, in a bowl beat egg and sweetener. 
  3. Add the butter, salt and almond flour and mix until soft dough forms. 
  4. Press the mixture into the bottom and up the sides of the pie dish.
  5. Prick the bottom of the crust all over with a fork. 
  6. Refrigerate for minimum one hour. 
  7. Preheat oven to 350°F.
  8. Bake in preheated oven for 10 minutes. 
  9. To make the filling, in a large bowl add the eggs and sweetener and beat until well combined.
  10. Add the sour cream and lemon zest and beat to combine. 
  11. Slowly pour in the lemon juice and mix to combine. 
  12. Remove the crust form the oven. 
  13. Pour the filling into the crust. 
  14. Return the pie dish to the oven and bake for 30-35 minutes or until only slightly jiggly in the center.
  15. Remove from the oven and allow to cool completely. 
  16. To make the whipped cream layer, add the water and gelatin to a small saucepan and mix to combine. 
  17. Heat it over low heat until the gelatin is dissolved. 
  18. Set aside and allow to cool slightly. 
  19. Add the heavy cream and sweetener to a bowl and whip until soft peaks form.
  20. Add the gelatin mixture and whip to combine. 
  21. Spread the mixture over the lemon pie. 
  22. Sprinkle with extra lemon zest.
  23. Refrigerate until ready to serve. 


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