Keto Recipes

Keto Homemade Lemon Meringue Pie


For the crust:

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup powdered erythritol or your preferred keto sweetener
  • 1/2 cup unsalted butter, melted
  • 1 large egg

For the lemon filling:

  • 1 cup water
  • 1/2 cup fresh lemon juice (about 2-3 lemons)
  • 1/2 cup powdered erythritol
  • 1/4 cup heavy cream
  • 5 large egg yolks (save the whites for the meringue)
  • 2 tbsp lemon zest
  • 1/4 cup unsalted butter
  • 1/2 tsp xanthan gum

For the meringue:

  • 5 large egg whites
  • 1/2 cup powdered erythritol
  • 1/4 tsp cream of tartar
  • 1/2 tsp vanilla extract



  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine almond flour, coconut flour, and powdered erythritol.
  3. Add melted butter and the egg, mixing until a dough forms.
  4. Press the dough into a 9-inch pie dish, ensuring it covers the bottom and sides evenly.
  5. Bake for 10-12 minutes, until the crust is golden brown. Let it cool completely.

Lemon filling:

  1. In a medium saucepan, whisk together water, lemon juice, powdered erythritol, heavy cream, egg yolks, and lemon zest.
  2. Cook over medium heat, stirring constantly until the mixture thickens (about 5-7 minutes).
  3. Remove from heat and stir in the butter until melted and fully incorporated.
  4. Sprinkle xanthan gum over the filling and whisk until well combined.
  5. Pour the filling into the cooled crust and spread it evenly.


  1. Preheat your oven to 350°F (175°C) again.
  2. In a large mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
  3. Gradually add powdered erythritol, 1 tablespoon at a time, and continue to beat until stiff peaks form.
  4. Add vanilla extract and beat until just combined.
  5. Spoon the meringue over the lemon filling, spreading it to the edges to seal.
  6. Bake for 10-12 minutes, until the meringue is golden brown.
  7. Allow the pie to cool completely before slicing and serving.

Enjoy your keto lemon meringue pie!

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