Servings: 12

Sugar-Free Lemon Cream Pie  Sugar-Free Lemon Cream Pie
Course Dessert Prep Time 15 minutes Cook Time 35 minutes Total Time 50 minutes Servings 12 Calories 271 kcal Author Brenda Bennett | Sugar-Free Mom  Course Dessert Prep Time 15 minutes Cook Time 35 minutes Total Time 50 minutes Servings 12 Calories 271 kcal Author Brenda Bennett | Sugar-Free Mom
Ingredients  Ingredients
1 pre-baked coconut flour pie crust  1 pre-baked coconut flour pie crust
Filling  Filling
4 eggs  4 eggs
1/2 cup Swerve sweetener or 1 cup sugar substitute  ½ cup Swerve sweetener or 1 cup sugar substitute
1/2 cup sour cream  ½ cup sour cream
1/4 tsp salt  ¼ tsp salt
3/4 cup fresh lemon juice  ¾ cup fresh lemon juice
1 tsp lemon liquid stevia eliminate if not using Swerve  1 tsp lemon liquid stevia eliminate if not using Swerve
Topping  Topping
1 tsp unflavored gelatin  1 tsp unflavored gelatin
2 tbsp water  2 tbsp water
1 1/2 cups heavy whipping cream  1 ½ cups heavy whipping cream
1 tsp vanilla liquid stevia  1 tsp vanilla liquid stevia
Optional: lemon zest over the top  Optional: lemon zest over the top
Instructions  Instructions
Preheat oven to 350 degrees F.  Preheat oven to 350 degrees F.
In bowl whisk together eggs, Swerve, sour cream and salt.  In bowl whisk together eggs, Swerve, sour cream and salt.
Slowly whisk in lemon juice and lemon stevia.  Slowly whisk in lemon juice and lemon stevia.
Pour filling into pre-baked pie crust.  Pour filling into pre-baked pie crust.
Place pie onto a baking sheet and cover around the crust with aluminum foil.  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.  Bake until barely set, about 30 to 35 minutes. Center of pie will still jiggle slightly.
Cool pie completely before adding topping.  Cool pie completely before adding topping.
To make topping,  To make topping,
place the water into a small saucepan and sprinkle over the gelatin.  place the water into a small saucepan and sprinkle over the gelatin.
Heat on low stirring constantly until gelatin is dissolved. Set aside.  Heat on low stirring constantly until gelatin is dissolved. Set aside.
Pour heavy cream into a stand mixer with vanilla stevia.  Pour heavy cream into a stand mixer with vanilla stevia.
Whip until peaks form.  Whip until peaks form.
Slowly pour in the gelatin mixture.  Slowly pour in the gelatin mixture.
Spread this over the cooled lemon pie.  Spread this over the cooled lemon pie.
Refrigerate 1 hour and up to a day, loosely covered.  Refrigerate 1 hour and up to a day, loosely covered.
Top with lemon zest if desired when serving.  Top with lemon zest if desired when serving.
Recipe Notes  Recipe Notes
Net Carbs: 4.8g  Net Carbs: 4.8g
Brenda's Notes:  Brenda's Notes:
This recipe was first published in March 2016 and updated with video in March 2019.  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.  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.  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.  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 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 3/4 cup juice. This is Tart! If you don't like it very tart reduce this amount to 1/2 cup.  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.
Nutrition Facts  Nutrition Facts
Sugar-Free Lemon Cream Pie  Sugar-Free Lemon Cream Pie
Amount Per Serving (1 piece)  Amount Per Serving (1 piece)
Calories 271 Calories from Fat 214  Calories 271 Calories from Fat 214
% Daily Value*  % Daily Value*
Fat 23.8g37%  Fat 23.8g37%
Saturated Fat 13.5g84%  Saturated Fat 13.5g84%
Cholesterol 164mg55%  Cholesterol 164mg55%
Sodium 213mg9%  Sodium 213mg9%
Carbohydrates 8.9g3%  Carbohydrates 8.9g3%
Fiber 4.1g17%  Fiber 4.1g17%
Sugar 1.3g1%  Sugar 1.3g1%
Protein 5.4g11%  Protein 5.4g11%
* Percent Daily Values are based on a 2000 calorie diet.  * Percent Daily Values are based on a 2000 calorie diet.
Blessings,  Blessings,
Brenda  Brenda