Low carb sour cream lemon pie is an indulgent dessert. From RestlessChipotle.com
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Sour Cream Lemon Pie: Low Carb Indulgence

A tangy, creamy lemon filling is smoothed into a gingersnap flavored crust then topped with whipped cream. This is a beautiful dessert that is as perfect for a dinner party as it is for an afternoon snack. Just 3.75 net carbs per slice.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 402kcal
Author Marye

Ingredients

Crust

  • 1 1/2 cups almond flour
  • 1/4 cup Erythritol
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 tsp salt
  • 1/8 teaspoon stevia white - powder
  • 1/4 cup butter melted

Lemon Sour Cream Filling

  • 4 ounces cream cheese room temperature
  • 3/4 cup almond unsweetened - or cashew milk
  • 1 instant lemon pudding 4-serving size - sugar free -package of
  • 1/4 cup heavy cream
  • 2 tablespoons lemon juice
  • 2 tablespoons vanilla syrup Torani - sugar free
  • 1/2 cup sour cream
  • Yellow food coloring optional

Topping

  • 1/2 cup heavy cream
  • 2 tablespoons vanilla syrup Torani - sugar free

Instructions

Crust

  • Preheat the oven to 325F.
  • Blend the almond flour, erythritol, ginger, cinnamon, cloves, and salt.
  • Stir in the melted butter until the dough comes together in a ball.
  • Spray a pie pan with non-stick spray.
  • Press the dough firmly over the bottom and up the sides.
  • Bake for 20 minutes, or until golden brown and firm.
  • Remove from oven and let cool.

Filling

  • Whisk the cream cheese until smooth.
  • With the mixer on medium slowly add the almond milk, beating until the mixture is smooth.
  • Add the pudding mix, cream, lemon juice, and vanilla syrup.
  • Beat on high speed until smooth and thick.
  • Fold in the sour cream.
  • Add a couple of drops of yellow coloring if desired.

Topping

  • Beat the heavy cream with the vanilla syrup on high until soft peaks form.
  • Taste and add sweetener if needed.

Assembly

  • Spoon the filling into the pie crust, smoothing the top.
  • Top with the whipped cream.
  • Dust with a little cinnamon and ginger.
  • Keep refrigerated until serving time.