Keto Lemon Meringue Pie
Indulge your sweet tooth guilt-free with this vibrant and luscious Keto Lemon Meringue Pie, a low-carb spin on the classic dessert that doesn’t compromise on flavor. Featuring a buttery almond flour crust, a tangy, velvety lemon curd filling, and a cloud-like meringue topping, this dessert is a perfect balance of creamy, zesty, and sweet. Sweetened with erythritol, this pie caters to keto and sugar-free lifestyles, while the addition of fresh lemon juice and zest ensures a burst of citrusy brightness in every bite. With minimal prep time and only 25 minutes of cooking, this showstopper dessert is ideal for special occasions or a refreshing treat anytime. Refrigerate before serving for the ultimate set texture and a dessert that will have everyone asking for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Almond Flour
- 0.25 cups Unsalted Butter
- 3.5 tablespoons Erythritol
- 0.25 teaspoons Salt
- 4 large Egg Yolks
- 0.5 cups Lemon Juice
- 1 tablespoons Lemon Zest
- 0.5 teaspoons Xanthan Gum
- 0.5 cups Heavy Cream
- 0.5 teaspoons Vanilla Extract
- 4 large Egg Whites
- 0.25 teaspoons Cream of Tartar
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix together the almond flour, 2 tablespoons of erythritol, and salt. Add melted butter and combine until a crumbly dough forms.
Press the almond flour mixture into the bottom and along the sides of a 9-inch pie pan. Use a fork to poke the bottom a few times to prevent bubbling.
Bake the crust for 10-12 minutes, until lightly golden. Remove from the oven and let cool.
In a medium saucepan over medium heat, combine egg yolks, lemon juice, lemon zest, 1.5 tablespoons of erythritol, and xanthan gum. Whisk continuously until the mixture thickens, about 8-10 minutes.
Remove the lemon mixture from heat. Stir in heavy cream and vanilla extract until smooth. Pour the filling over the cooled crust.
In a large mixing bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add 2 tablespoons of erythritol, one tablespoon at a time, while continuing to beat until stiff peaks form.
Spoon the meringue over the lemon filling, making sure to spread it to the edge of the crust to seal.
Bake the pie for 10-12 minutes, or until the meringue is lightly browned.
Let the pie cool at room temperature, then refrigerate for at least 2 hours before serving to ensure the filling is set.
Nutrition Facts
Calories |
1760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.3 g | 198% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 920 mg | 307% | |
| Sodium | 902 mg | 39% | |
| Total Carbohydrate | 90.4 g | 33% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 9.9 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 438 mg | 34% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 566 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
