Made this today, using this crust recipe (https://alldayidreamaboutfood.com/easy-low-carb-press-in-pie-crust/) and this curd recipe (https://alldayidreamaboutfood.com/low-carb-lemon-sour-cream-pie/) – I used a bit more xanthan gum (1/8 tsp) and an extra egg yolk, and about 1 tbsp of erythritol in the curd. Set perfectly in about 6 hours on bottom of my fridge.
It’s awesome.
by phleig
7 Comments
I could not save this fast enough
yum! thanks for the idea 💖
For some reason, websites that have recipes are the worst offenders with ads and random pop-ups.
Could you share an actual recipe and not 3 links? Like the rules clearly state?
Keto Almond Flour Pie Crust
The best and easiest low carb press in pie crust. This almond flour pie crust is perfect for both sweet and savory recipes.
Course Dessert
Cuisine American
Keyword keto pie crust
Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Total Time 20 minutes minutes
Servings 10 servings
Calories 187kcal
Ingredients
1 ½ cups almond flour
¼ cup Swerve Sweetener either granular or powdered is fine*
¼ teaspoon salt
¼ cup butter melted
Instructions
In a medium bowl, whisk together almond flour, sweetener, and salt. Stir in melted butter until dough comes together and resembles coarse crumbs.
Turn out into a glass or ceramic pie plate. Press firmly with fingers into bottom and up sides. Use a flat bottomed glass or measuring cup to even out the bottom. Prick all over with a fork before baking.
To bake unfilled, preheat oven to 325F. Bake until edges are golden brown, about 20 minutes.
To bake a filled pie, pre bake 10-12 minutes before adding fillings. You may need to cover the edges in foil to avoid over-browning. Let the pie crust cool before adding fillings and baking again.
*For a savoury pie crust, leave out the sweetener, use ½ teaspoon salt, and add ½ teaspoon garlic powder.
Nutrition
Serving: 1slice | Calories: 187kcal | Carbohydrates: 3.6g | Protein: 3.7g | Fat: 12.7g | Fiber: 1.8g
By Carolyn Ketchum of All Day I Dream About Food
Keto Lemon Sour Cream Pie
Creamy, tangy, and delicious, this keto lemon pie will have your tastebuds singing. With a simple low carb press in pie crust and a rich sour cream filling, it’s sugar-free pie happiness.
Course Dessert
Cuisine Dessert
Keyword keto lemon pie
Prep Time 20 minutes minutes
Cook Time 10 minutes minutes
Chill Time 4 hours hours
Total Time 4 hours hours 30 minutes minutes
Servings 10 servings
Calories 330kcal
Ingredients
1 recipe press-in pie crust full baked
1 cup heavy cream
4 large egg yolks
⅓ cup freshly squeezed lemon juice
1 tablespoon lemon zest
¼ cup butter chilled and cut into pieces
1 teaspoon lemon extract
¼ teaspoon xanthan gum or glucomannan
½ to ¾ cup powdered Swerve Sweetener
1 cup full fat sour cream
Instructions
In a large saucepan over medium heat, combine the cream, egg yolks, lemon juice, and lemon zest. Cook, whisking frequently, until the mixture thickens, about 5 to 8 minutes (but watch carefully, you do not want it to curdle).
Remove from heat and add the butter and lemon extract. Sprinkle with xanthan gum and whisk quickly to combine. Stir in the sweetener to taste (I like mine rather tart).
Whisk in the sour cream until no lumps remain. Pour into pie shell and refrigerate for at least 4 hours to set – the longer, the better, so overnight is best if you can wait that long. (It’s also awesome if you pop it in the freezer for an hour after being refrigerated).
Top with lightly sweetened whipped cream.
Nutrition
Serving: 1serving = 1/10th of pie | Calories: 330kcal | Carbohydrates: 5.7g | Protein: 5.8g | Fat: 31.1g | Fiber: 1.8g
By Carolyn Ketchum of All Day I Dream About Food
Looks amazing. What did you add to make it hover in the air like that?