Sugar-Free Lemon Cream Pie
Servings 12 servings
Calories 239kcal
Ingredients
Filling
- 4 eggs
- ½ cup Swerve granular sweetener or 1 cup sugar substitute
- ½ cup sour cream
- ¼ teaspoon salt
- ¾ cup lemon juice
- 1 teaspoon lemon liquid stevia eliminate if not using Swerve
Topping
- 1 teaspoon unflavored gelatin
- 2 tablespoon water
- 1 ½ cups heavy whipping cream
- 1 teaspoon vanilla liquid stevia
- Optional: lemon zest over the top
Instructions
- 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.
Video
Notes
Net Carbs: 4g
This recipe was first published in March 2016 and updated with video in March 2019.
Nutrition
Serving: 1piece | Calories: 239kcal | Carbohydrates: 7g | Protein: 4g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 73mg | Potassium: 48mg | Fiber: 3g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 6mg | Calcium: 19mg | Iron: 1mg