Sugar-Free Lemon Cream Pie {Keto, Low Carb, Gluten Free}
This Beautiful Sugar Free Lemon Cream Pie is a low carb, gluten free and keto sensation that even carb loving family and friends will enjoy!
Sugar Free Lemon Cream Pie
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!
I’m a lemon lover all the way so I have a few recipes besides this one that might tickle your fancy to make. If you don’t want a large pie like this in the house perhaps my Lemon Mug Cake would be best as it’s just a single serving.
If you’re into creamy custards try my Blueberry Lemon Custard Cake made in the Crock Pot, or my newest recipe without the need for a pie crust, Lemon Custard Pie! I’ve also got an easy creamy, lemon cheesecake mousse you might love!
Who is Sugar Free Mom?
If you’ve been following my blog for a while now, you know a little about my family. For those who are new around here, these are the facts:
- I’ve been sugar-free for 18 years, gluten free and low carb for the last 11 and keto for the last 7. You can see my before/after pics and read my low carb keto journey here.
- Hubby was not sugar-free and low carb and we’ve been able to let our food differences not hinder our happy marriage of 25 years. In 2018 he finally went keto, hooray!
- I grew up in an Italian household where carbs were the main source of a meal.
- My dad is from Sicily and a very old fashioned Italian who still asks me if I want a sugar filled dessert when I come over or bread. This is been ongoing for the last 12 years. I doubt he will ever stop asking, but he’s my dad so I just let it go.
- My kids love everything I make, for the most part. They usually aren’t AS picky as the husband.
Sugar Free Easter Pie
As Easter is soon approaching this will be the star of the day in my kitchen.
Every Easter in fact I have tried a brand new recipe to share with my parents, brother, sister in law and of course my own kiddies and hubby. I think at this point everyone is getting used to my sneaky ways!
It’s pretty much a tradition now that it’s been happening for so long. I think they secretly look forward to it, even if I can’t ever get them to convert to a no sugar way of life.
BUT when special occasions arise, like holidays where I am hosting at my house, this is where I get to work on helping my family see that food without gluten and sugar is just as incredible as traditional favorites!
Making traditional recipes that typically contains a ton of sugar and having my sugar-free versions loved by family and friends, well that’s just a giant leap in the right direction don’t you think?
Low Carb Coconut Flour Pie Crust
Although my youngest son hates the taste of coconut flour, he can’t tell my keto pie crust has any in it!
This gorgeous pie has been tested and approved by the picky youngest child who hates all things coconut.
Also 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!
How to Make Sugar Free Lemon Cream Pie
Ingredients
You need a pre baked low carb pie crust, eggs, low carb sweetener, salt, lemon juice, sour cream, heavy cream, gelatin, and vanilla stevia.
Directions
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.
Sugar Free Lemon Cream Pie FAQs
Can I swap the low carb sweetener?
When I first created this recipe back in 2016 I used Swerve sugar free sweetener which is less sweet than most granulated sugar free sweeteners that’s why I included lemon stevia as well in the recipe.
Due to recent studies using erythritol and many people not wanting to use it, I’ve had to work on adjusting many of my recipes. It will take some time but I am successfully using Monk Fruit and Allulose in most recipes.
If you don’t have lemon stevia, you can make this with the vanilla stevia or clear stevia in the filling. Use my Sweetener guide & conversion chart to help you.
Can I make this dairy free?
Yes you can make this lemon cream pie dairy free. In the filling you can swap the sour cream with dairy free sour cream or coconut cream. For the topping, use dairy free whipped cream.
Can I leave out the gelatin?
Yes you can leave out the gelatin but it is a stabilizer so wait until ready to serve to add whipped cream. If making the lemon cream pie ahead of time you will want to keep the gelatin in the topping so it doesn’t get runny in the fridge.
Do I have to pre bake the pie crust?
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 think it would have a soggy bottom if you don’t pre bake the crust.
How many fresh lemons should I use?
I used about 6 lemons to get 3/4 cup juice. This is Tart! If you don’t like it very tart reduce this amount to 1/2 cup.
Sugar Free Lemon Cream Pie
Sugar-Free Lemon Cream Pie
Ingredients
- 1 pre-baked coconut flour pie crust click that link to bring you to my recipe
Filling
- 4 eggs
- 1/2 cup Monk Fruit Allulose sweetener
- 1/2 cup sour cream
- 1/4 tsp salt
- 3/4 cup lemon juice
- 1 tsp lemon liquid stevia
Topping
- 1 tsp unflavored gelatin
- 2 tbsp water
- 1 1/2 cups heavy whipping cream
- 1 tsp vanilla liquid stevia
- Optional: lemon zest over the top
Instructions
- Preheat oven to 350 degrees F.
- In bowl whisk together eggs, sweetener, 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.
Video
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
This is one fantastic recipe. Making it again right now. Have you ever ever tried freezing it?
I made this in a cupcake pan with foil liners. I used 1/2 cup fresh lemon/lime juice. I also used a blend of erythritol and stevia, that I pulverized. I also added in some lemon zest. I opted for an almond flour/crushed pecan crust. I baked them about 25 min. They are to die for!
Thanks Vane!
Is it possible to use Greek plain yoghurt instead os sour cream? Has anyone tried yet? Thanks in advance.
instead of*
If I substituted limes, would it make it a key lime. I’m not a great baker so I don’t know how to substitute. A lot of my family loves key lime pies or I thought maybe. Lemon looks delicious too though.
Sure that would work and just use the same amount as the lemons used.
Hey Brenda, I was wondering if you have ever put this pie in the freezer? I want to premake it, and freeze it for a later date.
Is there a link to the crust? I’m not seeing it anywhere.
https://www.sugarfreemom.com/recipes/low-carb-coconut-flour-pie-crust/
I used this recipe to make just the whipped topping for another cake and it came out really bitter for me, I used the vanilla sweet drops and unfortunately it didn’t come out right. Im actually comsidering in making another batch and adding powdered swerve to see how it comes out or maybe a few drops of Stevia glycerite .
I would love to make this but is there anything i can subsitute for the sour cream ? My husband is lactose intolerant :/
Green valley organics makes Lactose Free Sour Cream
There are a few vegan sour creams out there, foragerproject makes a cashew some and kite hill makes an almond based one. I can’t do dairy because my calcium is always high but these are good.
My husband made me this for Easter dinner, and it was very good. I am the only low-carber in my family, and the sugar-eaters tried it too and mostly liked it. For those blog readers who, like me, like to read all the comments to learn from others’ experiments and experiences, I offer the following: We thought the crust needed a flavor boost- a bit more sweetener and some lemon zest and vanilla perhaps. We didn’t pre-bake it, and I think it would have been better if we had. The edges still got too dark, and the crust above the filling line had a better texture–almost cookie-like. We cut back to 3/4 t liquid stevia (Now Better Stevia) along with 1/2 c granular Swerve in the filling, and it was quite tart, just about right for our family’s lemon lovers. The granular Swerve crystallized on top of the lemon filling overnight, but adding the whipped cream topping smoothed it back out. I only put 6 drops of liquid stevia in the cream, and it was sweet enough for us ( I think plain stevia tends to be stronger than the flavored ones.) We decided, however, that we would prefer the pie with less whipped cream – perhaps 1 cup, perhaps 3/4 cup. The lemon filling was definitely the star, quite similar to lemon curd in taste and texture, but with less stirring! I think next time we will try it in individual ramekins without crust or whipped cream, since I’m much more likely to make a 1-step dessert than a 3-step dessert for a non-holiday meal. We will definitely have this again. I especially like the use of the less expensive low-carb ingredients (liquid stevia, coconut flour, whole eggs), minimizing the more costly ones (Swerve, almond flour, egg yolks). Thank you, Brenda!
Thank you for sharing!
This is the best lemon pie that I have ever eaten! I made it for my husband for Valentine’s Day and it was a big hit!!! Lemon pie is his favorite. The coconut flour crust is just awesome. My daughter loves key lime pie, so I am going to make her one using limes. I am so glad that I found your site, through Pinterest! I will be checking out your other recipes!
Karen
Thank you!
can i substitute the sour cream for cream cheese?
I’ve not tried that and it’s a thicker consistency so if you try it you probably need a bit less than the sour cream amount.
The filling recipe calls for Swerve but you don’t specify granulated or confectioners. In the comments, I read that you used confectioners. Is the recipe going to be changed to read confectioners or did you change it to granulated? Thanks so much!
I usually use confectioners in a creamy filling, it’s better since it’s finer, although you could use granulated and simply blend in up in a blender to get it finer.
Where do you buy the flavored stevia?
iherb.com for the most part, I find it cheaper there. My discount code is YAJ035
Hi Brenda, I did not buy the Swerve confectioners, just the regular – hope that is ok?? Also, don’t have the lemon drop, but have the lemon-lime sweetleaf drops. Think that will be ok?
The confectioners is more fine so not sure if you will notice any grainy texture. Lemon lime stevia should be fine.
On the last step it says to add the gelatin to the whipped cream one peaks form. Do I add it while still whipping the heavy cream? Should it be stiff peaks when done?
Yes while it’s on drizzle the gelatin into the stand mixer a little at a time while it’s running.
This looks delicious! Need to try!
I was wondering if You have ever tried making meringue to top this with, and if it works good. That would also be low carb if you used swerve in place of sugar. (whipped egg whites with swerve, and vanilla extract.)
I didn’t try that, but next time I make it I will. Sounds good too, i’m just partial to whipped cream LOL.
I have been following your website for a little under a year now, and I constantly recommend it to friends and family. I’ve made a variety of recipes (cauliflower antipasto salad, cauliflower bacon cheeseburger casserole, etc.), and they’ve all been great. I made this lemon cream pie for Easter and it was delicious! It had a nice tart punch, and even non-low carbers enjoyed it. .
Yeah!! Thank you so much for coming back to share how you liked it!
I made it for Easter. I loved the tartness, but not the stevia in the topping. I scraped the whole thing off and made more topping with swerve and vanilla extract. Loved the crust too!
Thanks for sharing Alice. Some people just don’t like stevia in the whipped cream. I don’t notice any aftertaste and don’t like using Swerve in whipped cream because for me, it seems grainy. Thanks for coming back to tell me your results.
I don’t like leaving negative comments. But I made this yesterday for Easter dinner, and it was awful. Everyone said it was bitter and did not taste “right”. Not sure where I went wrong. I have been sugar-free and low carb for many, many years. I usually forgo desserts. But, I thought I would surprise my family this year with a treat. Ugghh, had to throw the whole thing out. Wasted time and money?
Wow that is quite shocking! Maybe we can discuss what happened? Did you use my crust recipe? What brand of sweetener did you use?
Yes, I used your crust. That part was good. My daughter is a clinical dietician at a pediatric hospital, she specializes in the Ketogenic diet for children suffering brain seizures. So we are both hyper aware of carbs and sugar. She thought the crust was very good. I can’t figure out which part was bad, the filling or the topping. I used Sweet Leaf plain for the filling (I couldn’t find lemon flavored). I used Swerve Granular, since you didn’t specify to use the powdered. In the topping I used Sweet Drops Vanilla. I feel like perhaps the lemon juice to sweetner ratio in the filling didn’t work for us. I don’t know, but I am afraid to try this recipe again. If my family sees me making this again, they will probably decline to taste it this time, sigh!
I will make note that I did use the confectioner’s Swerve in the filling, not the granulated, not sure if that was the difference. But you mention it was bitter, not sour or too tart. If the lemon juice was too tart for you then reducing the amount I used to say 1/2 cup instead of 3/4 cup might be better for you. When someone mentions it’s bitter though, it usually does not have enough sweetener in it for your tastebuds and that could have been fixed by test tasting the filling prior to pouring it into the pie to bake. I gave this to two of my neighbors when testing it out who do not eat sugar free or low carb and they loved it and never mentioned any bitterness.Sorry you had a bad experience, but hope you will try again with my recipes. Stevia is difficult to work with. Everyone’s taste is different and the amount I used may just not have been sweet enough for you and that is probably why you mentioned it was bitter.
Thank you for the response Brenda. You are right, I should have taste tested as I went along. I know Stevia is tricky. Back in the day, I used to use Splenda. But of course, we all know that fake stuff is no bueno! I’m wondering if maybe my Sweet Drops were stale. Do they go bad, I have no idea. I don’t make that many treats these days. Thanks again, have a lovely day.
I keep my liquid stevia in the fridge so maybe it can go stale if left out on the counter. I run through it so fast in so many recipes. Anyway, thanks for being so understanding!
I find when I use stevia I need to add a small amount of honey. Helps with the bitterness. Of course it does add a few carbs back in. I recommend testing stevia to honey ratio in hot tea to see if it helps your taste before trying it in a pie.
Same I followed. The crust and pie to a t and it was super bitter. I had to toss it out as well. 🙁
Did you taste your lemon mixture prior to placing it into your crust? This is the key with keto baking, your taste buds and mine are different. I think this pie is sweet enough, tasting your batter before baking it would have helped you decide if you needed more sweetener.
Can you skip the crust and make this crustless?
Hmm, guess you could, haven’t tried it, not sure how the lemon filling would hold when removing it for a slice. Be sure to grease the bottom well. Rather than make it a pie, maybe try individually into ramekins and no need to remove, just enjoy with a spoon! Let me know if you try it!
Can You use the Great Lakes beef gelatin? I have the red one and how much should I use?
I haven’t used that kind but I would think you could use use the same amount.
As for “lemon juice” do is it possible to sub “real lemon” concentrate store bought or u have to juice lemons. In what portions?
I juiced 6 lemons to get 3/4 cup. I think fresh is best.
I can’t figure out how to send a comment- so am replying! Made this for a dinner party last night- never said anything about non-sugar, Keto, etc.
Everyone loved it- delish! Thanks for the recipe.
I used granulated Swerve in the filling & made sure it was dissolved when mixed (used a bit less as I like it less sweet). I don’t like vanilla stevia so under a Teas of powdered stevia & a bit of real vanilla. Perfect! Crust delish. You might tell people to use Meyer lemons as they are smoother, not bitter! Thanks for all you do, Brenda!
Thank you!
Can I use lemon extract instead of lemon stevia? I am allergic to stevia and have to modify keto/low carb recipes.
Yes you can use lemon extract but you will also need to replace the sweetness of stevia with another low carb sweetener, maybe Swerve about 3/4 cup.
Could you cook the filling like cooked pudding and then put it in the pre-baked shell?
I’ve not tried that for the filling sorry!
Can you substitute stevia in the raw foe swerve ?
Stevia in the raw will be much sweeter than Swerve so I could reduce the amount by half and maybe skip the lemon liquid stevia as well.