Sugar-Free Lemon Cream Pie

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3.69 from 157 votes

Sugar-Free Lemon Cream Pie

Course Dessert

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 239kcal

Author Brenda Bennett | Sugar-Free Mom

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

Net Carbs: 4 g

This recipe was first published in March 2016 and updated with video in March 2019.

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 to fix all my recipes, but I am successfully using Monk Fruit and Allulose in most recipes.

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