In a medium-size bowl, add the sour cream, cream cheese, and butter. Blend it on high speed until it's nice and smooth. Make sure you start with room temperature ingredients so that it will blend to a creamy consistency.
Add the vanilla and lemon juice. Keep blending it until creamy.
Add the remaining dry ingredients a little at a time and blend it until it's all fully combined. When using a keto sweetener be sure to use a confectioners blend (powdered) so the mixture stays nice and creamy. Granulated keto sugar tends to be gritty.
Divide the batter into 4 equal parts in 4 separate bowls.
Add about 2 to 3 drops of food coloring to each bowl. Mix until the food coloring it all mixed together. Feel free to add more food coloring to get your desired color.
Place a piping bag in a tall glass and fill it with one color. Repeat this step until you have 4 different piping bags of cream cheese filling with 4 different colors.
If the cream cheese batter is not to the consistency you want, you can place it in the refrigerator to harden up a bit. I place the mixture in the refrigerator for about 30 minutes.
Pipe each color one by one in a small glass cup.
Top with sugar free whipped cream and Keto Sprinkles, if using.
Serve immediately or keep covered in the refrigerator until you are ready to serve it.