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3.44 from 89 votes

Sugar-Free Lemon Cream Pie

Course Dessert
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12
Calories 271kcal
Author Brenda Bennett | Sugar-Free Mom



  • 4 eggs
  • ½ cup Swerve sweetener or 1 cup sugar substitute
  • ½ cup sour cream
  • ¼ teaspoon salt
  • ¾ cup fresh 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


  • 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.


Net Carbs: 4.8g
Brenda's Notes:
  • This recipe was first published in March 2016 and updated with video in March 2019. 
  • Swerve sugar free sweetener is less sweet than most granulated sugar free sweeteners that's why I included lemon stevia as well in the recipes. If you are using something other than Swerve you can remove the lemon stevia.
  • If you don't have lemon stevia, you can make this with the vanilla stevia or clear stevia in the filling.
  • The gelatin in the whipped cream topping is needed so the whipped cream will be more stable if you are making this ahead and I wouldn't eliminate it.
  • 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 used about 6 lemons to get ¾ cup juice. This is Tart! If you don't like it very tart reduce this amount to ½ cup.


Serving: 1piece | Calories: 271kcal | Carbohydrates: 8.9g | Protein: 5.4g | Fat: 23.8g | Saturated Fat: 13.5g | Cholesterol: 164mg | Sodium: 213mg | Fiber: 4.1g | Sugar: 1.3g