Sour Cream Lemon Pie: Low Carb Indulgence

• Produce

  • 1 tsp Ginger, ground

• Condiments

  • 2 tbsp Lemon juice
  • 1/8 tsp Stevia, white powder
  • 4 tbsp Torani sugar free vanilla syrup

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 1/2 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1 Food coloring, Yellow
  • 1/4 tsp Salt

• Dairy

  • 3/4 cup Almond or cashew milk, unsweetened
  • 1/4 cup Butter
  • 4 oz Cream cheese
  • 3/4 cup Heavy cream
  • 1/2 cup Sour cream

• Other

  • 1 (4-serving size package of sugar free instant lemon pudding
  • 1/4 cup Erythritol

Found on lowcarb-ology.com

Description

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup Erythritol
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 tsp salt
• 1/8 teaspoon white stevia powder
• 1/4 cup butter, melted
• 4 ounces cream cheese, room temperature
• 3/4 cup unsweetened almond or cashew milk
• 1 (4-serving size) package of sugar free instant lemon pudding
• 1/4 cup heavy cream
• 2 tablespoons lemon juice
• 2 tablespoons Torani sugar free vanilla syrup
• 1/2 cup sour cream
• Yellow food coloring, optional
• 1/2 cup heavy cream
• 2 tablespoons Torani sugar free vanilla syrup

Directions

• Preheat the oven to 325F.
• Blend the almond flour, erythritol, ginger, cinnamon, cloves, and salt.
• Stir in the melted butter until the dough comes together in a ball.
• Spray a pie pan with non-stick spray.
• Press the dough firmly over the bottom and up the sides.
• Bake for 20 minutes, or until golden brown and firm.
• Remove from oven and let cool.
• Whisk the cream cheese until smooth.
• With the mixer on medium slowly add the almond milk, beating until the mixture is smooth.
• Add the pudding mix, cream, lemon juice, and vanilla syrup.
• Beat on high speed until smooth and thick.
• Fold in the sour cream.
• Add a couple of drops of yellow coloring if desired.
• Beat the heavy cream with the vanilla syrup on high until soft peaks form.
• Taste and add sweetener if needed.
• Spoon the filling into the pie crust, smoothing the top.
• Top with the whipped cream.
• Dust with a little cinnamon and ginger.
• Keep refrigerated until serving time.

Nutrition