Keto Lemon Meringue Pie

Indulge in a guilt-free treat with this Keto Lemon Meringue Pie, a low-carb twist on the classic dessert that’s perfect for satisfying your sweet tooth while staying on track. Featuring a buttery almond flour crust, a zesty lemon custard filling, and a cloud-like meringue topping, this pie is as delicious as it is nutritious. Sweetened with keto-friendly erythritol and thickened with xanthan gum, it boasts a rich and creamy texture without the sugar or carbs. With just 25 minutes of prep time, it's a quick and elegant dessert that will impress your family or dinner guests. Serve chilled for a refreshing finish to any meal—this lemon meringue pie is a must-try for keto dieters and lemon lovers alike!

Nutriscore Rating: 65/100

Prep Time:25 mins

Cook Time:25 mins

Total Time:50 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

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.

Step 3

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.

Step 4

Bake the crust for 10-12 minutes, until lightly golden. Remove from the oven and let cool.

Step 5

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.

Step 6

Remove the lemon mixture from heat. Stir in heavy cream and vanilla extract until smooth. Pour the filling over the cooled crust.

Step 7

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.

Step 8

Spoon the meringue over the lemon filling, making sure to spread it to the edge of the crust to seal.

Step 9

Bake the pie for 10-12 minutes, or until the meringue is lightly browned.

Step 10

Let the pie cool at room temperature, then refrigerate for at least 2 hours before serving to ensure the filling is set.

Nutrition Facts

Serving size	(665.6g)

Amount per serving	% Daily Value*
Calories	1760.1

Total Fat 154.3g	0%
Saturated Fat 49.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 920mg	0%
Sodium 901.5mg	0%
Total Carbohydrate 90.4g	0%
Dietary Fiber 17.9g	0%
Total Sugars 9.9g
Protein 56.6g	0%

Vitamin D 73.2IU	0%
Calcium 438.0mg	0%
Iron 7.2mg	0%
Potassium 566.0mg	0%

*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.

Source of Calories

Fat: 70.3%

Protein: 11.5%

Carbs: 18.3%