Keto Lemon Sour Cream Pie

Recipe: Keto Lemon Sour Cream Pie

Ingredients:

For the Almond Flour Pie Crust:

• 1 1/2 cups almond flour
• 1/4 cup granulated erythritol or your preferred keto-friendly sweetener
• 1/4 cup unsalted butter, melted
• A pinch of salt

For the Lemon Filling:

• 4 large eggs
• 1 cup granulated erythritol or your preferred keto-friendly sweetener
• 1 cup full-fat sour cream
• 1/2 cup fresh lemon juice (about 4-5 lemons)
• Zest of 2 lemons
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

Preparing the Almond Flour Pie Crust:

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the almond flour, granulated erythritol (or your chosen keto-friendly sweetener), melted unsalted butter, and a pinch of salt. Mix until the ingredients come together to form a dough.
3. Press the dough evenly into the bottom of a 9-inch pie dish to create the crust.
4. Bake the crust in the preheated oven for 10-12 minutes, or until it’s golden brown. Remove it from the oven and let it cool while you prepare the filling.

Making the Lemon Filling:

5. In a mixing bowl, whisk together the eggs and granulated erythritol (or your chosen keto-friendly sweetener) until well combined.
6. Add the full-fat sour cream, fresh lemon juice, lemon zest, vanilla extract, and salt to the egg mixture. Whisk until the filling is smooth and well incorporated.

Assembling and Baking:

7. Pour the lemon filling into the pre-baked almond flour pie crust.
8. Bake the pie in the preheated oven for 30-35 minutes or until the filling is set and has a slight jiggle in the center.
9. Remove the pie from the oven and let it cool to room temperature. Then, refrigerate it for at least 2 hours to allow it to fully set.

Nutrition Facts:

(recipe makes about 8 servings):

• Calories: 318
• Total Fat: 30g
• Saturated Fat: 11g
• Cholesterol: 141mg
• Sodium: 158mg
• Total Carbohydrates: 7g
• Dietary Fiber: 2g
• Sugars: 1g
• Protein: 7g