Low Carb Lemon Meringue Pie

Satisfy your dessert cravings without the carb overload with this Low Carb Lemon Meringue Pie, a light and zesty treat that's perfect for keto enthusiasts and low-carb dieters alike! Crafted with a buttery almond flour crust, this pie is filled with a luscious lemon custard made from fresh lemon juice, creamy almond milk, and a hint of xanthan gum for a silky texture. The pièce de résistance is the cloud-like meringue topping, whipped to perfection with airy, stiff peaks and baked to golden brown perfection. Easy to prepare in just 50 minutes of total cook and prep time, this guilt-free dessert is naturally sweetened with erythritol, making it a delightful end to any meal. Serve this refreshing pie chilled for a show-stopping dish that’s as vibrant as it is wholesome!

Nutriscore Rating: 69/100

Prep Time:25 mins

Cook Time:25 mins

Total Time:50 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium bowl, mix almond flour, melted butter, and erythritol for the crust until crumbly.

Step 3

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.

Step 4

In a medium saucepan, whisk egg yolks, erythritol, lemon zest, lemon juice, water, and almond milk until smooth.

Step 5

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.

Step 6

Pour the lemon filling over the baked crust and spread evenly. Set aside.

Step 7

In a clean, dry bowl, beat egg whites and cream of tartar until soft peaks form.

Step 8

Gradually add erythritol while continuing to beat until stiff peaks form.

Step 9

Fold in vanilla extract gently.

Step 10

Spread the meringue over the lemon filling, sealing the edges to prevent shrinking.

Step 11

Bake for 10-12 minutes until the meringue is golden brown.

Step 12

Cool at room temperature for at least 1 hour, then refrigerate for an additional 2 hours before serving.

Nutrition Facts

Serving size	(1057.6g)

Amount per serving	% Daily Value*
Calories	1767.5

Total Fat 156.4g	0%
Saturated Fat 52.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 907.5mg	0%
Sodium 385.2mg	0%
Total Carbohydrate 310.9g	0%
Dietary Fiber 17.7g	0%
Total Sugars 10.2g
Protein 58.1g	0%

Vitamin D 176.6IU	0%
Calcium 760.5mg	0%
Iron 7.8mg	0%
Potassium 600.8mg	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: 48.8%

Protein: 8.1%

Carbs: 43.1%