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Raspberry Cream Pie- Keto/Low Carb


1 keto basic pie crust baked and completely cooled (recipe can be found HERE)

Pie Filling:

16 oz of frozen raspberries

1 tablespoon lemon juice

Whipped Pie Filling (Keep these ingredients separate)

2 cups COLD heavy whipping cream

1/2 cup COLD sour cream

1 tablespoon lemon juice

2 tablespoon unflavored gelatin (I use this brand HERE)


In a medium pot over medium heat, add in the frozen raspebrries, 3/4 cup Pyure, and lemon juice. Bring to a steady boil, stir making sure all ingredients are incorporated. Place in your food processor and blend until a smooth consistency is reached.

Set aside 1/2 cup to use as the topping later and refrigerate both portions.

Prepare the whipped pie filling:

In a stand mixer, whip the heavy whipping cream until stiff peaks are formed. Remove the bowl from the stand. Gently fold in the sour cream, gelatin, lemon juice, and 1/2 cup Pyure.

Fold in the raspberry puree mixture (all except the 1/2 cup that you set aside) and mix well.

Spoon the raspberry cream mixture into the pie crust. Allow to set up in the fridge for 4-6 hours before serving.

Top with the 1/2 cup reserved raspberry puree and serve with additional whipped cream if desired

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