Desserts

Keto Lemon Meringue Pie

See how to make this easy keto lemon meringue pie that tastes like the real thing! This easy keto low carb lemon meringue recipe makes the perfect spring or summer pie to enjoy with the family!

Keto Lemon Meringue Pie

 

This sugar free lemon meringue pie is very refreshing. With the use of the sweetener blend, you will not have that classic minty aftertaste like you would normally get with using the only erythritol.

Also, the texture is a perfect combo of creamy filling and crispy crust. The meringue topping is just right – sweet and with a hint of crunchiness.

The citrusy and zesty pie with an impeccable flavor is something you must try, especially if you love the lemon-based desserts.

Tips and tricks

  • Try mascarpone or ricotta instead of cream cheese.
  • Make sure you grease the pan or line with paper for easy removal once you’re done baking.
  • When you mix the ingredients for the keto lemon meringue pie crust, the consistency will be like a graham cracker crust crumble and this is exactly what you want. 

 

Ingredients:

The crust:

  • 2 ½ cups almond flour
  • 1/3 cup butter
  • 3 tbsp powdered Erythritol

The filling:

  • 1 cup water
  • 1 cup Monk fruit Allulose blend
  • 1 tbsp lemon zest, finely grated
  • ¼ cup lemon juice
  • 4 egg yolks
  • ½ tsp xanthan gum
  • 3 tbsp butter

Meringue:

  • 4 egg whites
  • ¼ tsp cream of tartar
  • 1/3 cup Monk fruit Allulose blend

 

How to make keto lemon meringue pie

To start gather your ingredients and preheat the oven to 350F.

ingredients for Keto Lemon Meringue Pie

 

Make the crust; Combine the almond flour and butter in a bowl. 

Once this mixture is done, transfer it to a spring form pan or pie pan with removable bottom.

The keto pie crust made with almond flour should look like this before being baked and shaped into form:

 

Pour it into a dish. Then press this out with your hands going up the sides of the dish until it forms the shape of a crust like this:

Bake the almond flour pie crust for 7 minutes.

 

Make the filling; to make the lemon filling, bring the water and sweetener to a boil in a saucepan over medium heat. Then add lemon juice and zest.

Once it simmers, whisk in egg yolks and simmer for 5 minutes or until thickened. Lastly, stir in the butter until the keto lemon meringue custard is done.

 

Once the filling is done, pour the mixture into the baked crust.

 

Make the meringue; to make the keto meringue, beat the egg whites with cream of tartar and the Monk fruit Allulose blend until firm peaks form.

Top the keto pie with the meringue and bake for 25 minutes at which point the keto friendly pie should be golden brown on the top.

 

Cool the keto lemon meringue pie for 20 minutes. Lastly, transfer this delicious light sugar free lemon meringue pie into the fridge and cool for at least 3 hours.

Low carb Lemon Meringue Pie

 

Slice and serve this yummy low carb lemon meringue pie. No one will be able to say no to this  lemon meringue pie made with keto lemon custard, almond flour crust and keto meringue! 

 

How to store sugar free lemon meringue pie

This recipe is best eaten the same day, however if you have leftovers, you can store in your pantry lightly covered with plastic wrap (so as not the crush the meringue) or with a cake cover for up to a day. 

You can also store this low carb pie in a fridge for up to 2 days. Store in a suitable storing dish.

Storing the pie crust: The baked pie crust can be stored by freezing for up to a month. Leave it in the pie tin, wrap with freezer paper and place in the freezer. Once you’re ready to make the lemon meringue pie, simply unwrap, allow to thaw until it is at room temperature, add your filling and the meringue and bake for a few minutes. 

Can you freeze the entire keto meringue pie? It is not recommended to store the entire pie in a freezer. This is so because the custard is egg based. If frozen, the texture will be awful once thawed. 

Note: It is important that everything is at room temperature before baking.

 

Keto low carb lemon meringue pie nutrition

With a pie this good and this easy to make, you must be wondering the nutrition facts about this recipe. Normally lemon meringue pie has a lot of carbs, however, fr this recipe, there are only 188 calories and 1.2 grams of net carbs. The nutrition data is as follows:

  • Calories 188
  • Total Fat 17.9g
  • Saturated Fat 8.3g
  • Cholesterol 112mg
  • Sodium 117mg
  • Total Carbohydrate 2.2g
  • Dietary Fiber 1g
  • Total Sugars 0.3g
  • Protein 4.8g

Try out these other easy keto recipes as well

Lemon meringue pies as amazing and so are these other keto desserts:

 

Keto Lemon Meringue Pie

Keto Lemon Meringue Pie

Yield: 8 slices
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

See how to make this easy keto lemon meringue pie that tastes like the real thing! This easy keto low carb lemon meringue recipe makes the perfect spring or summer pie to enjoy with the family!

Ingredients

  • The crust:
  • 2 ½ cups almond flour
  • 1/3 cup butter
  • 3 tbsp powdered Erythritol
  • The filling:
  • 1 cup water
  • 1 cup Monk fruit Allulose blend
  • 1 tbsp lemon zest, finely grated
  • ¼ cup lemon juice
  • 4 egg yolks
  • ½ tsp xanthan gum
  • 3 tbsp butter
  • Meringue:
  • 4 egg whites
  • ¼ tsp cream of tartar
  • 1/3 cup Monk fruit Allulose blend

Instructions

    1. To start gather your ingredients and preheat the oven to 350F.
    2. Make the crust; Combine the almond flour and butter in a bowl. 
    3. Once this mixture is done, transfer it to a spring form pan or pie pan with removable bottom.
    4. The keto pie crust made with almond flour should look like this before being baked and shaped into form.
    5. Pour it into a dish. Then press this out with your hands going up the sides of the dish until it forms the shape of a crust.
    6. Bake the almond flour pie crust for 7 minutes.
    7. Make the filling; to make the lemon filling, bring the water and sweetener to a boil in a saucepan over medium heat. Then add lemon juice and zest.
    8. Once it simmers, whisk in egg yolks and simmer for 5 minutes or until thickened. Lastly, stir in the butter until the keto lemon meringue custard is done.
    9. Once the filling is done, pour the mixture into the baked crust.
    10. Make the meringue; to make the keto meringue, beat the egg whites with cream of tartar and the Monk fruit Allulose blend until firm peaks form.
    11. Top the keto pie with the meringue and bake for 25 minutes at which point the keto friendly pie should be golden brown on the top.
    12. Cool the keto lemon meringue pie for 20 minutes. Lastly, transfer this delicious  light sugar free lemon meringue pie into the fridge and cool for at least 3 hours.
    13. Slice and serve this yummy low carb lemon meringue pie. 
Nutrition Information:
Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 188Total Fat: 17.9gSaturated Fat: 8.3gCholesterol: 112mgSodium: 117mgCarbohydrates: 2.2gNet Carbohydrates: 1.2gFiber: 1gSugar: 0.3gProtein: 4.8g

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