Lemon Cream Pie
Prep time: 15 min
Cook time: 35 min
Servings: 12
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!
Ingredients
1 pre-baked coconut flour pie crust
FILLING
4 eggs
1/2 cup Swerve
1/2 cup sour cream
1/4 tsp salt
3/4 cup fresh lemon juice
1 tsp lemons liquid stevia eliminate if not using swerve
TOPPING
1 tsp unflavored gelatin
2 tbsp water
1 1/2 cups heavy whipping cream
1 tsp liquid stevia vanilla
optional: lemon zest over the top
Direction
Preheat oven to 350 degrees F.
In bowl whisk together eggs, Swerve, sour cream and salt.
Slowly whisk in lemon juice and lemon stevia.
Pour filling into pre-baked pie crust.
Place pie onto a baking sheet and cover around the crust with aluminum foil.
Bake until barely set, about 30-35 minutes. Center of pie will still jiggle slightly.
Cool pie completely before adding topping.
To make topping,
place the water into a small saucepan and sprinkle over the gelatin.
Heat on low stirring constantly until gelatin is dissolved. Set aside.
Pour heavy cream into a stand mixer with vanilla stevia.
Whip until peaks form.
Slowly pour in the gelatin mixture.
Spread this over the cooled lemon pie.
Refrigerate 1 hour and up to a day, loosely covered.
Top with lemon zest if desired when serving.