Keto Lemon Meringue Pie Recipe
Sweet as pie! But…Keto?! You heard that right.
Our Keto Lemon Meringue Pie recipe is the perfect mix of sweet and tangy tart in every bite.
We mixed up the Keto pie crust with almond and coconut flour, butter, cream cheese, and egg. The mix is pressed into a pie dish and baked until golden. Couldn’t be easier!
The best part is the brûlée torch toasted low-carb meringue atop the smooth, creamy coconut milk and lemon filling — now that sounds GOOD.
This dessert is a must-try for lemon lovers!
What’s your favorite pie flavor? Let us know in the comments!
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Keto Lemon Meringue Pie
Ingredients
1 cup almond flour
5 tbsp coconut flour
3 tbsp powdered erythritol
0.5 tsp xanthan gum
0.5 tsp coarse salt
2 oz cream cheese
1 large raw egg
2 tsp apple cider vinegar
11 fl oz canned coconut milk
.75 cup lemon juice
1 cup powdered erythritol
5 tsp beef gelatin
.33 cup water
3 large raw egg whites
0.25 tsp vanilla extract
0.25 tsp cream of tartar
0.25 cup powdered erythritol
Instructions
1. Preheat the oven to 350 F (180 C). Combine the ingredients for the dough inside the bowl of a food processor. These ingredients include both flours, 3 tbsp powdered erythritol, ½ tsp xanthan gum, ½ tsp kosher salt, 4 oz butter, and 2 oz cream cheese. Pulse to combine. There should be butter and cream cheese pieces the size of a large pea.
2. Then, add in the egg and the apple cider vinegar. Pulse until the dough comes together. Remove the dough to a pie dish.
3. Press the dough evenly up the sides and on the bottom of the pie. If the dough is too warm to mold, chill the pie dish with the dough for 10 minutes and try again. Once formed, bake the crust for 12-14 minutes or until the crust is golden brown on the edges and the center of the crust is puffed and cooked.
4. Allow the crust to cool completely before adding the filling. To speed up the process, allow the crust to cool for 10 minutes at room temperature and then place it in the refrigerator to cool the rest of the way.
5. Once the crust is chilled, start combining the filling ingredients. Combine the gelatin in ⅓ cup of cool water. Stir to combine and then allow the mixture to hydrate for 5 minutes.
6. Combine the coconut milk, freshly squeezed lemon juice, and 1 cup of powdered erythritol in a mixing bowl. Heat the gelatin mixture in the microwave for 30 seconds or until dissolved. Add this to the lemon juice mixture and whisk well. Pour into the chilled crust. Allow the pie to chill overnight until firm.
7. The following day, whip the egg whites, cream of tartar, and vanilla extract in the bowl of a stand mixer. Whip on medium speed until the egg whites are frothy, then slowly add in ¼ cup of powdered erythritol.
8. Continue whipping until stiff peaks form. Place the whipped egg whites on top of the pie. Use a brûlée torch to brown the top of the pie lightly. Serve immediately.
HOW TO MAKE KETO LEMON CHEESECAKE | NO BAKE | NO TOOLS | EASY | SMOOTH & CREAMY | REFRESHING
Links to purchase books
Click this link to purchase in e-book format only;
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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
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Links to purchase products via Amazon;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
Almond flour (
Allulose (
Unsweetened Cocoa Powder (
6-inch (15 cm) round pan with a removable bottom (
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If you love anything lemony like I do, you'll love this Keto Lemon Cheesecake. It's smooth, creamy, lemony, refreshing and so delicious. No bake, no tools and so easy to make.
The recipe can be viewed and printed at this link;
NUTRITION INFO
[ Total Servings = 8 ]
Per Serving ;
Total Carb = 3.7 g
Dietary Fiber = 1.3 g
Net Carb = 2.4 g
Calories = 242
Total Fat = 22.7 g
Protein = 6.7 g
INGREDIENTS FOR CRUST
Almond flour = 120 g / 1 cup (You can also use any other nut flour)
Unsweetened Cocoa Powder = 5 g (2 tsp) (This is optional, but it helps to create a color contrast)
Unsalted Melted Butter = 50 g / 3 1/4 tbsp
Allulose = 20 g / 2 1/2 tbsp (Allulose is recommended as it does not crystallize when chilled. But you can also any keto friendly powdered sweetener if you do not mind the grainy texture)
Salt = 1/4 to 1/2 tsp
INGREDIENTS FOR THE GELATIN MIXTURE
Gelatin Powder = 8 g / 3/4 tbsp
Fresh Lemon Juice = 60 g / 1/4 cup (This amount makes a stronger lemony taste but if you prefer a milder flavor then you can reduce the lemon juice to 40 g)
INGREDIENTS FOR THE BATTER
Cream Cheese (softened) = 375 g / 13 oz / 1 3/4 cup (I used Philadelphia Cream Cheese)
Whipping Cream (cold) = 225 g / 1 cup
Allulose = 120 g / 1 cup (Allulose is recommended as it does not crystallize when chilled. But you can also any keto friendly powdered sweetener if you do not mind the grainy texture)
Lemon Zest = 2 lemons
DIRECTIONS
1. In the video, I used a 6-inch (15 cm) round pan with a removable bottom. You can also use a springform pan. Place the flat side of the removable bottom facing up so that the cake and parchment paper can slide out easily. Line the bottom and sides of the pan with parchment paper. Set aside
2. Mix all the ingredients for the crust in a bowl until a dough is formed. The dough may look sandy, but it will become a firm dough when you squeeze it. Spread evenly. Use a cup to flatten the dough and a spoon to smooth the edges. Then chill in the fridge until needed.
3. Add the gelatin powder and fresh lemon juice in a bowl, stir to mix then set aside.
4. In a bowl, add the softened cream cheese and mix with a spatula until creamy.
5. Then add the powdered sweetener and mix until well combined, smooth and creamy.
6. Add the cold whipping cream gradually into the batter and whisk until well combined.
7. Place the bowl of gelatin mixture over a small bowl of hot water. Stir to melt the gelatin. Then remove the bowl of hot water and add 2 to 3 tbsp of the batter into the gelatin mixture. Mix until well combined. Pour the mixture into the batter and mix until combined.
8. Zest the lemons into the batter and mix with a spatula until combined. The batter is smooth and creamy.
9. Transfer the batter into the pan with the crust. Use the back of a spoon to spread evenly.
10. Chill in the fridge for at least 2 hours.
11. Once ready, remove the pan and parchment paper. Smooth the sides of the cake with a frosting spatula.
12. Slice and enjoy! Remember to wipe the knife clean after each cut.
NOTE
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PLEASE NOTE THAT UNAUTHORIZED USE OF THIS VIDEO, SECOND EDIT AND RE-UPLOAD IS STRICTLY PROHIBITED.
Keto Lemon Meringue Pie
Lemon meringue pie just got the keto red carpet treatment. To replace traditional sugar, we’ve opted for Allulose, as it is as close in flavor to regular table sugar, with none of the carbs. Pair the sweet and tangy lemon curd with a light and fluffy keto meringue and a short, flaky crust, and you get a pie that we dare say beats the original.
Full Recipe:
The PERFECT Keto Lemon Curd - Made Easy
The perfect keto lemon curd is one that tastes good by itself, however, this keto lemon curd is also delicious as a spread for keto toast, keto scones or to sandwich together with a keto sponge cake. It’s a perfect gift for a friend (even if they are not keto).
Recipe Here
Nutrition Per Serve
Calories 258
Net Carbs 2g
Fats 25g
Protein 7g
Low Carb Lemon Meringue Pie
A keto friendly low carb lemon custard pie with meringue
*Printable Recipe*
Coconut Flour Pie Crust:
Lemon Monk Fruit:
Glucomannan:
Low Carb Sweetener:
A delicious pie that's diary-free, gluten-free, and nut free.
Ingredients
1 coconut flour pie crust unbaked (use coconut oil or shortening)
1 cup coconut milk canned
1/4 cup lemon juice
1/2 teaspoon lemon monk fruit drops
3 large eggs separated
1 teaspoon glucomannan powder
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/4 cup low carb sweetener
*SEE MORE RECIPES*
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