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.