Keto Lemon Meringue Pie
Ready to conquer dessert without guilt? This vegan keto lemon meringue pie delivers tangy, creamy bliss minus the carbs.
Zesty lemon filling hugs a crunchy crust while fluffy meringue crowns the masterpiece—yes, all keto-friendly and dairy-free.
Say goodbye to sugar crashes and hello to zesty sweetness that won’t ruin your macros or mood.
It’s the perfect way to show off your kitchen skills and impress even the pickiest keto skeptics.
Because who said going low-carb meant ditching indulgence? This pie proves keto can be both elegant and fun.
Keto Lemon Meringue Pie
A tangy, dairy-free lemon meringue pie with a crunchy crust, fluffy meringue, and keto-friendly ingredients.
Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ¼ cup powdered erythritol
- ⅓ cup melted coconut oil
- 1 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 cup unsweetened almond milk
- 1 tsp vanilla extract
- ½ cup aquafaba chickpea water
- ½ cup powdered erythritol for meringue
- Pinch of cream of tartar
Instructions
- Preheat oven to 350°F (175°C).
- Mix almond flour, coconut flour, erythritol, and coconut oil; press into pie dish.
- Bake crust for 12-15 minutes until golden.
- Heat lemon juice, zest, almond milk, sweetener, and vanilla in a saucepan; thicken to filling consistency.
- Whisk aquafaba with cream of tartar until soft peaks form; gradually add sweetener until stiff peaks.
- Pour lemon filling into crust, top with meringue.
- Bake 15 minutes until meringue is golden.
- Cool and refrigerate before serving.
Notes
Nutritional Values (Per Serving)
- Calories: 220
- Total Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Calcium: 8%
- Iron: 6%
- Vitamin C: 12%
- Magnesium: 7%
- Potassium: 5%
Additional Notes & Tips to Enhance Flavor
- Use fresh lemon zest for extra zing.
- Aquafaba works magic as vegan meringue—don’t skip it!
- Chill thoroughly for best texture and flavor contrast.
