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prep time
30 min
cook time
15 min
ready time
45 min
Low Carb Lemon Meringue Pie
Our Keto Lemon Meringue Pie is a delicious Keto pie recipe full of sweet and tart flavors. Everything you would want from a lemon pie! The best part of this pie is that it is low carb and Keto, not to mention easy to make. We made a Keto crust using almond and coconut flour processed in a food processor with butter, cream cheese, and an egg. The mixture is then pressed into the pie dish (no rolling required)! The crust is baked until golden brown and delicious. Once the crust is cooled, a delicious lemon pie filling made with coconut milk is poured into it. The final pie is topped with a dreamy meringue topping and kissed with a brûlée torch to add a nice golden color to accentuate the top.
Does this recipe require chilling?
Yes, proper chilling time is required in this recipe. If the crust dough is a bit warm, it can be helpful to chill it before continuing to mold it into the pie dish. Once the crust is baked, you can place it into the refrigerator to speed up the chilling process. The filling itself also needs to be chilled overnight to firm up.
Can I use other sweeteners?
Yes! Another good sweetener to use if you do not like powdered erythritol is powdered stevia. However, we find that erythritol is closest to cane sugar in flavor.
Do I have to use raw egg white?
Raw egg whites will foam better than pasteurized egg whites, but if you feel uncomfortable using raw egg whites, purchase whole pasteurized eggs.
Serving suggestions
To make the ultimate pairing, serve this with other Keto lemon treats like our 5-ingredient Low Carb Lemon Bars:
https://www.carbmanager.com/recipe-detail/ug:ed7c0c9d-81e6-54dc-2133-7208ad13575b/5-ingredient-low-carb-lemon-bars
Disclaimer: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have increased susceptibility (i.e., elderly, children, pregnant women, immunocompromised individuals).
Net Carbs
5.6 g
Fiber
3.3 g
Total Carbs
19.1 g
Protein
8.6 g
Fats
11.6 g
175 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond flour
1 cup
Coconut flour
5 tbsp
Powdered Erythritol (Icing Sugar)
3 tbsp
Baking Aids Xanthan Gum
0.5 tsp
Coarse Kosher Salt
0.5 tsp
Cream cheese
2 oz
Raw egg
1 large
Apple cider vinegar
2 tsp
Canned coconut milk
11 fl oz
Lemon juice
0.75 cup
Powdered Erythritol (Icing Sugar)
3 tbsp
Grass-Fed Beef Gelatin
5 tsp
Water
0.33 cup
Raw egg, white
3 large
Vanilla extract
0.25 tsp
Cream of tartar
0.25 tsp
Powdered Erythritol (Icing Sugar)
3 tbsp
Recipe Steps
steps 8
45 min
Step 1
Preheat the oven to 350 F (180 C). Combine the ingredients for the dough inside the bowl of a food processor. These ingredients include both flours, 3 tbsp powdered erythritol, ½ tsp xanthan gum, ½ tsp kosher salt, 4 oz butter, and 2 oz cream cheese. Pulse to combine. There should be butter and cream cheese pieces the size of a large pea.Step 2
Then, add in the egg and the apple cider vinegar. Pulse until the dough comes together. Remove the dough to a pie dish.Step 3
Press the dough evenly up the sides and on the bottom of the pie. If the dough is too warm to mold, chill the pie dish with the dough for 10 minutes and try again. Once formed, bake the crust for 12-14 minutes or until the crust is golden brown on the edges and the center of the crust is puffed and cooked.Step 4
Allow the crust to cool completely before adding the filling. To speed up the process, allow the crust to cool for 10 minutes at room temperature and then place it in the refrigerator to cool the rest of the way.Step 5
Once the crust is chilled, start combining the filling ingredients. Combine the gelatin in ⅓ cup of cool water. Stir to combine and then allow the mixture to hydrate for 5 minutes.Step 6
Combine the coconut milk, freshly squeezed lemon juice, and 1 cup of powdered erythritol in a mixing bowl. Heat the gelatin mixture in the microwave for 30 seconds or until dissolved. Add this to the lemon juice mixture and whisk well. Pour into the chilled crust. Allow the pie to chill overnight until firm.Step 7
The following day, whip the egg whites, cream of tartar, and vanilla extract in the bowl of a stand mixer. Whip on medium speed until the egg whites are frothy, then slowly add in ¼ cup of powdered erythritol.Step 8
Continue whipping until stiff peaks form. Place the whipped egg whites on top of the pie. Use a brûlée torch to brown the top of the pie lightly. Serve immediately.
Comments
Bev 3 years ago
QQ would it be possible to give the macros just for the curd? I am not a crust fan but would LOVE to have a tsp. of curd! Thanks.
josie0695 2 years ago
Try copying the recipe to My Foods then delete all the ingredients except what is used to make the curd. The app will (I'm pretty certain) adjust the nutrition data for you. You can also adjust for the quantity of curd you want to make. Hope this helps.