Keto Lemon Cream Pie

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.

Net Carbs: 4.8g

Brenda’s Notes:

This recipe was first published in March 2016 and updated with video in March 2019.
Swerve sugar free sweetener is less sweet than most granulated sugar free sweeteners that’s why I included lemon stevia as well in the recipes. If you are using something other than Swerve you can remove the lemon stevia.
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 very tart reduce this amount to ½ cup.