Keto Lemon Meringue Pie #keto #diabeticfriendly
Today I am showing you how to make a drool-worthy Keto Lemon Meringue Pie. This recipe was found at this website -
Handwashing video -
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Key Lime Pie
This quick and easy key lime pie has a creamy filling with lots of zest and zing, a delicious cookie crust and of course lots of whipped cream! It's a perfect make ahead pie and nearly foolproof! If you don't have key limes you can totally use regular limes.
Recipe:
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HOW TO MAKE KETO LEMON CHEESECAKE | NO BAKE | NO TOOLS | EASY | SMOOTH & CREAMY | REFRESHING
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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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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.
A Nutritionist's Recipe for Healthier Lemon Meringue Pie | Alt-Baking Bootcamp | Well+Good
On this episode of Alt-Baking Bootcamp, Mia teaches us how to make lemon meringue pie with a little less sugar, and a gluten-free crust. It's light, fluffy, and perfect to whip up for any summer gathering. Click below for the full recipe! #lemonmeringuepie #summerdesserts #wellandgood
MIA'S LEMON MERINGUE PIE RECIPE:
Ingredients:
Crust
2 ½ cups almond flour
2 tablespoons coconut sugar
1 egg
¼ cup ghee, soft
Lemon Curd
5 egg yolks
⅓ cup honey
⅓ cup lemon juice
1 tablespoon lemon zest
⅓ cup cornstarch
Pinch of sea salt
Meringue
5 egg whites
1 tablespoon powdered sugar
Directions
1. Preheat the oven to 350 degrees and prepare the crust.
2. In a medium bowl, mix together almond flour and coconut sugar. In a separate bowl, whisk together the egg and ghee.
3. Combine the wet and dry ingredients, and use your hands to form a dough.
4. Roll out the dough in between two pieces of parchment paper, and transfer to a pie plate. Use leftover dough to fill in any holes and even out the edges.
5. Bake for 10-12 minutes or until golden and set aside to cool.
6. While the pie crust is baking, make the lemon curd. Create a double boiler, and add the egg yolks, honey, lemon juice, lemon zest, cornstarch and salt. Whisk until it thickens, about 3-5 minutes, then set aside to cool.
7. While the lemon curd is cooling, add the egg whites, cream of tartar and powdered sugar into the bowl of a stand mixer and whip on high until stiff peaks form.
8. Spread the lemon curd out evenly over the cooled crust, the layer the meringue on top and bake for an additional 15 minutes, or until the meringue is lightly golden brown.
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About Well+Good:
Well+Good believes that wellness and health should be attainable for all—and recognizes the many barriers that prevent that from becoming a reality. Sitting at the cross-section of trends, service, and evidence-based journalism, we work to inform, empower, and educate communities and individuals when it comes to fitness, mental health, beauty, food, relationships, finance, and all other ways your day-to-day impacts your ability to live well, while working to challenge the systems that could hold you (or others) back. Your well-being is a birthright. Wellness is how you get there.
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Mini Lemon Meringue Custard Pies
Printable Recipe:
Lemon meringue custard pies are tasty little keto desserts! These sugar-free desserts are cute mini lemon meringue pies that you will love. You can also feel good about eating these tasty little sugar-free desserts. Perfectly proportioned lemon desserts to enjoy! Make the meringue topping or you can simply use whipped cream. Either way – super delicious #keto #lowcarb
#lemonmeringuecustardpie #lemonmeringuepie #sugarfreedesserts #ketodesserts #lemonmeringuepie #dessert #lemondesserts
Vegan No-Bake Cheesecake (Gluten-Free, Refined Sugar-Free, Easy)
In today's video, you can see how I made this No-Bake Vegan Cheesecake. ???? This creamy, light and airy eggless cheesecake literally melts in your mouth and tastes heavenly! The recipe is also refined sugar-free, gluten-free, and easy to make!
Printable recipe with instructions and subs for this vegan cheesecake:
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???? My cookbook Simple and Delicious Vegan is out! I poured my heart and soul into this cookbook, and it contains many of my best recipes that I created over the last 7 years! It has:
???? 100 vegan AND gluten-free recipes for breakfast, lunch, dinner, and dessert, including sides, snacks, soups, sauces, salads, and bread - all with beautiful pictures, I took myself!
???? Metric and imperial measurements (cups, ounces, and grams).
???? Refined sugar-free and allergy-friendly recipes with substitutions for any irritating ingredients.
???? Ingredient shots, so you see what to buy - getting you cooking - and eating - faster!
You can order it here:
Recipe:
Gluten-Free Cheesecake Crust:
1/2 cup (75 g) nuts or seeds of choice
1 cup (90 g) oats, gluten-free if needed
20 small (150 g) dates, pitted
1 tsp vanilla extract
1/2 tbsp coconut oil
Vegan Cheesecake Cream:
2/3 cup (100 g) cashews, soaked
1 cup (240 g) canned coconut milk
3 tbsp (60 g) maple syrup, or a different liquid sweetener
1 1/2 tsp agar powder, not flakes! + 1/4 cup (60 ml) water
1 tsp vanilla extract
2 tbsp lemon juice, or lime juice
3 tsp pink dragon fruit powder (optional)
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