Low Carb Lemon Meringue Pie
Indulge guilt-free with this delightful Low Carb Lemon Meringue Pie, a healthier twist on the classic dessert that’s perfect for keto and low-carb lifestyles. Featuring a buttery almond flour crust, a luscious lemon filling made from fresh lemon juice and almond milk, and a cloud-like meringue sweetened with erythritol, this pie offers all the tangy sweetness without the sugar. The addition of xanthan gum ensures the filling is perfectly thickened, while cream of tartar helps create stiff peaks for the meringue topping. Ready in under an hour with minimal prep, this pie is a show-stopping treat that’s ideal for gatherings or a refined weeknight indulgence. Enjoy a gluten-free, sugar-free slice of citrus heaven!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.333 cup butter, melted
- 2 tablespoons granulated erythritol (for crust)
- 4 large eggs, yolks only
- 0.5 cup granulated erythritol (for filling)
- 2 teaspoons lemon zest
- 0.5 cup freshly squeezed lemon juice
- 0.25 cup water
- 0.75 cup unsweetened almond milk
- 0.5 teaspoon xanthan gum
- 4 large egg whites
- 0.25 teaspoon cream of tartar
- 0.5 cup granulated erythritol (for meringue)
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix almond flour, melted butter, and erythritol for the crust until crumbly.
Press the mixture into the bottom of a 9-inch pie pan and bake for 10-12 minutes until lightly golden. Remove from oven and let it cool.
In a medium saucepan, whisk egg yolks, erythritol, lemon zest, lemon juice, water, and almond milk until smooth.
Heat the mixture over medium heat, stirring constantly. Once it begins to thicken, sprinkle in xanthan gum and continue to whisk until fully incorporated and thickened.
Pour the lemon filling over the baked crust and spread evenly. Set aside.
In a clean, dry bowl, beat egg whites and cream of tartar until soft peaks form.
Gradually add erythritol while continuing to beat until stiff peaks form.
Fold in vanilla extract gently.
Spread the meringue over the lemon filling, sealing the edges to prevent shrinking.
Bake for 10-12 minutes until the meringue is golden brown.
Cool at room temperature for at least 1 hour, then refrigerate for an additional 2 hours before serving.
Nutrition Facts
Calories |
1768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.4 g | 201% | |
| Saturated Fat | 52.2 g | 261% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 908 mg | 302% | |
| Sodium | 385 mg | 17% | |
| Total Carbohydrate | 310.9 g | 113% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 10.2 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 760 mg | 58% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 601 mg | 13% | |
*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.
