Description
Keto Lemon Meringue Pie is a bright, tangy, and low-carb dessert featuring a buttery almond flour crust, silky lemon filling, and a light, fluffy meringue topping, perfect for a ketogenic lifestyle.
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup powdered erythritol
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3/4 cup granulated erythritol
- 3 large eggs
- 3 large egg yolks
- 1/2 cup unsalted butter, cubed
- 4 large egg whites
- 1/2 cup powdered erythritol (for meringue)
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract (for meringue)
Instructions
- Preheat oven to 180°C. Mix almond flour, powdered erythritol, and salt. Add melted butter and vanilla to form dough. Press into pie pan and bake 10–12 minutes. Cool completely.
- In a saucepan, whisk lemon juice, zest, erythritol, eggs, and yolks over medium heat. Stir constantly until thickened. Add butter gradually until smooth. Pour into crust and chill at least 2 hours.
- Beat egg whites with cream of tartar until soft peaks form. Gradually add powdered erythritol and beat to stiff peaks. Mix in vanilla.
- Spread meringue over chilled filling, sealing edges. Create peaks and lightly toast under broiler or with torch.
- Cool slightly, slice, and serve chilled.
Notes
- Use fresh lemon juice for best flavor.
- Whisk filling constantly to avoid curdling.
- Ensure stiff peaks for stable meringue.
- Chill thoroughly before serving for best texture.
- Can substitute sweeteners like monk fruit blends.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 140 mg
