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Low carb yum

Keto Lemon  Meringue Pie

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Not only is this keto lemon meringue pie low-carb, it's dairy-free, nut-free, and gluten-free too. It's a delicious treat any time you're craving something a little sweet.

Ingredients

▢1 coconut flour pie crust unbaked ▢1 cup coconut milk canned ▢¼ cup lemon juice ▢⅔ teaspoon lemon stevia drops or ½ cup sweetener plus ½ teaspoon lemon extract ▢3 large eggs separated ▢1 teaspoon glucomannan powder  ▢½ teaspoon vanilla extract ▢¼ teaspoon cream of tartar ▢¼ cup low carb sugar substitute

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Step 1

Bake pie crust at 400°F for 10 minutes. Set aside.

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Step 2

In medium mixing bowl, blend coconut milk, lemon juice, lemon monk fruit, 3 egg yolks, and glucomannon with electric mixer.

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Step 3

Spread filling into baked pie crust. Shield edges with foil or a pie shield and bake at 350°F for about 10 minutes or until custard is soft set.

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Step 4

In a clean mixing bowl with clean beater, whip the 3 egg whites with the vanilla extract and cream of tartar at medium speed until soft peaks form. Gradually add the low carb granular sweetener a little at a time on high speed until stiff glossy peaks form.

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Step 5

Spread over lemon filling and make several peaks with the back of a spoon.

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Step 6

Bake at 350°F for 10 minutes. Cool on rack before refrigerating.

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