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.
WOW!!! I made this for my extended family over the holidays, and they refused to believe it did not contain sugar. My mother raved over the pie, and I overheard her telling one of her friends, “we can indeed live without sugar, and it was what they call keto.” Thank you so much for all of your wonderful recipes and inspiration.
Thank you so much!
Your Recipes are one off and great
Have not tried the recipe but I have a question. What do you do for a crust if someone is highly allergic to any form of coconut?! I have a friend who is very allergic to coconut.
I will be making this for Easter this year. I can’t wait, it sounds amazing! Thank you so much for all the recipes you share, I don’t know how you do it but it is so appreciated! Everything is always delicious.
Thank you!
can I substitute the heavy cream for half and half?
It might work but I’ve not tried it myself to be sure how the texture would be.
I just made this and it came out so yummy! So lemony and good! It’s recipes like this that enable one to stay on a Low Carb diet, eat wonderful desserts, and STILL loose weight. And your recipes are all spot on. You are definitely my go to!
I appreciate that, thank you so much!
Do you have to use the liquid Stevia?
No you can use any sweetener you prefer.https://www.sugarfreemom.com/recipes/natural-sugar-free-low-carb-sweeteners-guide-conversion-chart/
Can I substitute the gelatin with xanthan gum? If so how much do I use and is it the same procedure?
If you want to can it be switched easily for orange? My son’s father is diabetic and he loves orange meringue pie! I was hoping to teach my son a recipe he could make for him.
Sure that works too!
Hello,
Recipe sounds delish! Does the lemon custar part of the pie turn gritty with the swerve sweetener?
I cannot find the exact ingredients for the pie crust. I see eggs.how many? Olive oil, how much? Coconut flour?
Bottom of the blog post is the recipe card with exact measurements, instructions, nutrition info, right above where you write a comment.
Can you please clarify some of your recipe. I will not be using the liquid stevia (vanilla or lemon). In the pie filling should it be granulated or powdered sweetener? Again, in the whipped topping should it be granulated or powdered sweetener? How should the ratios change if not using liquid? For instance, if using Swerve? Thank you.
In the oven now! Can’t wait to try this! My question is about the sweetner- Costco carries Whole Earth Monkfruit/Erythritol – I didn’t see it in your sweetner conversion guide. Can the whole earth sweetner be swapped? If no – what’s the difference? Just wondering. Thanks in advance, Brenda!
On my conversion chart I don’t write brand names, only the actual product so for this one it would fall under a granulated monk fruit.
Hi! Can gelatin for jam making be used?
yes
I just made the lemon cream pie. It is soooo delicious. I will be making this again! Thank you so much Brenda. You are a Godsend in my life. I am truly thankful for you! Kyra
Thank you!
This recipe was excellent! It turned out better than I expected! My husband says I now have to make it once a month😋
Made this pie tonight and my picky husband LOVED it. I ran out of sweetner so didnt put as much lemon juice in to balance it out. It is the first time I have attempted to bake anything keto and we usually just stick to mousse, mug cake, or jello if we want a dessert. This is a winner and I will definitely make it again!! Thanks for this amazing recipe!! My next adventure will be your chocolate chip cookies…once I restock on my sweetner 😊
Hi, I want to make this Pie so bad, but no one in my family cares for lemon pie. Can I freeze it?
Thank you in advance.
Lotte Sloth
Thank you SO much for this amazing recipe!! It is my husband’s birthday and he LOVES everything lemon, also is newly diagnosed diabetic, but not yet insulin-dependent, so we are being super careful with diet etc. I had one question and I don’t assume you will answer me immediately but maybe someone else will have the same question for another time. For the topping, when you say in step 8:
To make topping, place the water into a small saucepan and sprinkle over the gelatin.
Do you mean, “sprinkle the gelatin over the top of the water” or do you mean to place the gelatin in first as would be implied by saying sprinkle over the gelatin? I am sorry. I am easily confused. So far I have made the entire recipe from the crust to this point and it looks and smells amazing, but this point has me a bit befuddled. Thank you so much!
Sprinkle the gelatin over the water in the small sauce pan. Hope he loves it!
I used everything just as you indicated. However, I could never get the topping with the heavy whipping cream to get thick. I beat it by hand, then beat it with a hand mixer with the same results. Everything else turned out fine and it was pretty tasty except for the whipping cream.
Made tonight-very tart and I’m a lemon lover. Possibly not so much lemon next time or using Meyer lemons with 3/4 cup instead
I made this last night and loved it! My husband found it to be too tart, but he’s not a lemon person. I am and thought it was wonderful. My only change was Pyure instead of Swerve (and a lesser amount).
Cant have coconut , what flour can be substituted?
For the pie crust? A different recipe. You can’t swap coconut with other keto flours without having to change other ingredients.
This pie came together so quickly and easily and is delicious! Thank you!
Hi do I have to use sour cream, do not like it?
You’ll need to replace it with something else, maybe Greek yogurt.
Hello!
I can’t wait to bake this recipe. Do you happen to know if leftovers should be kept chilled at all times or is it OK at room temp for a few days?
Thanks in advance!
I would keep it refrigerated.
How do u make the crust for the lemon pie
https://www.sugarfreemom.com/recipes/low-carb-coconut-flour-pie-crust/
I thinks that’s why Truvia, a stevia based swetener, adds erythritol. It seems to take it until it tastes just like sugar.
I’m experimenting with dessert recipes and tried this yesterday. It came out pretty good. I actually think I like the filling without the crust. ? I used Swerve and I didn’t experience any bitterness. Thanks for the recipe!