Keto Lemon Meringue Pie
Keto Lemon Meringue Pie is a refreshing and guilt-free dessert, featuring a creamy lemon filling and a sugar-free meringue topping.
Ingredients
Crust:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 2 tbsp monk fruit or granulated sweetener of choice
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp xanthan gum
- 1/2 tsp apple cider vinegar
- 1/3 cup butter cold and cubed
- 1 large egg
Lemon Pie Filling:
- 1/2 cup unsalted butter
- 1/2 cup monk fruit or granulated sweetener of choice
- 1/2 cup fresh squeezed lemon juice room temperature
- 4 zest from 4 lemons
- 1 tsp vanilla extract
- 6 large egg yolks
- 1 tsp Gelatin
Meringue:
- 4 large egg whites
- 3/4 cup powdered monk fruit, or powdered sweetener of choice
- 1/2 tsp cream of tartar
Instructions
- In a food processor add your almond flour, coconut flour, monk fruit, salt, baking powder, xanthan gum, apple cider vinegar, and butter. Pulse until you get a crumbly mixture. Add in your egg and pulse until a dough forms.
- Form a ball of dough in plastic wrap. Freeze your dough for 30 minutes.
- Preheat your oven to 350 degrees F and grease a 9 inch pie dish, set aside.
- Remove your dough from the freezer. Place the dough on top of a large piece of parchment paper, then place a second large piece of parchment paper on top of your dough. Using a rolling pin, roll out the dough until it is around 11 inches wide (round). If your dough is too soft place in your freezer again for 15 minutes. Carefully place your crust in the bottom of your prepared pie dish, push the dough down and close any cracks that may have formed. Using a fork, poke holes all over your crust. Cover the edges of your crust with tinfoil and bake for 20 minutes. Remove from oven and allow to cool while you make your filling.
- To make your lemon filling, melt your butter in a small saucepan on low heat.
- Remove from the heat and whisk in monk fruit, lemon juice, vanilla extract, and lemon zest until dissolved.
- Whisk in the egg yolks and return to the stove over low heat.
- Whisk continually until the curd starts to thicken. Remove from the heat and strain into a bowl.
- Whisk in the the xanthan gum and gelatin until dissolved and smooth.
- Pour the filling over the pre-baked crust and spread out evenly to the edges of the pan.
- Set aside and make your meringue. Whisk your egg whites on high speed, slowly add in your powdered monk fruit and cream of tartar and continue to beat until stiff peaks form.
- Spread over top of lemon filling and bake for 15 minutes or until meringue starts to brown.
- Allow to cool before placing in your fridge and enjoy!
Notes
*NET carbs 3g
Nutrition
Serving: 1sliceCalories: 294kcalCarbohydrates: 6gProtein: 8gFat: 27gFiber: 3gSugar: 1g
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