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The End of Diabetes: The Eat to Live Plan to Prevent and Reverse Diabetes
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This jovial originally appeared on Sugar-Free Mom. Republished with permission.
This Beautiful Keto Lemon Cream Pie is a low-carb, gluten-free, and sugar-free sensation that even carb-loving family and friends will enjoy!
Lemon lovers will adore this scrumptious pie! With a fabulous, flaky crust that is also low carb and grain-free, even if you’re not quite into lemon you might just find yourself needing to try a piece!
The gorgeous pie has been tested and approved by the picky youngest child who hates all things coconut, by the 72-year-old Italian father who really loves carbs, by the picky teen who pretty much eats anything and everything these days, by the pickiest critic of all, my hubby and also a few other unsuspecting neighbors who had no idea it was sugar-free and low carb! All with rave reviews!
As Easter is soon approaching this will be the star of the day in my kitchen.
Sugar-Free Lemon Cream Pie
Ingredients
Filling
- 4 eggs
- ½ cup Swerve sweetener or 1 cup sugar substitute
- ½ cup sour cream
- ¼ teaspoon salt
- ¾ cup fresh lemon juice
- 1 teaspoon lemon liquid stevia (eliminate if not using Swerve)
Topping
- 1 teaspoon unflavored gelatin
- 2 tablespoon water
- 1 ½ cups heavy whipping cream
- 1 teaspoon vanilla liquid stevia
- Optional: lemon zest over the top
Instructions
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Preheat oven to 350 degrees F.
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In bowl whisk together eggs, Swerve, sour cream and salt.
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Slowly whisk in lemon juice and lemon stevia.
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Pour filling into pre-baked pie crust.
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Place pie onto a baking sheet and cover around the crust with aluminum foil.
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Bake until barely set, about 30-35 minutes. Center of pie will still jiggle slightly.
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Cool pie completely before adding topping.
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To make topping, place the water into a small saucepan and sprinkle over the gelatin.
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Heat on low stirring constantly until gelatin is dissolved. Set aside.
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Pour heavy cream into a stand mixer with vanilla stevia.
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Whip until peaks form.
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Slowly pour in the gelatin mixture.
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Spread this over the cooled lemon pie.
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Refrigerate 1 hour and up to a day, loosely covered.
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Top with lemon zest if desired when serving.
Notes
If you don’t have lemon stevia, you can make this with the vanilla stevia or clear stevia in the filling.
The gelatin in the whipped cream topping is needed so the whipped cream will be more stable if you are making this ahead and I wouldn’t eliminate it.
I used my coconut flour crust and pre-baked it. Then I covered the crust well with aluminum foil before baking the lemon filling in the pie. I have not tried the crust without baking it first.
I used about 6 lemons to get ¾ cup juice. This is Tart! If you don’t like it extremely tart reduce this amount to ½ cup.
Nutrition
Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.
Looking for something special ? Find The Lowest Price HERE
The End of Diabetes: The Eat to Live Plan to Prevent and Reverse Diabetes
