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Give the regular Lemon Meringue Pie a twist and try it with raspberries in this delicious low-carb recipe!
It's the perfect cake for Valentine's Day or any other special occasions. It's dairy-free and as all my recipes, it's gluten-free and low in carbs. If you like this recipe, also try these Healthy Valentine Hearts!
How To Make Keto Meringue Pie
First you will need to make the sugar-free raspberry curd which is has a nice balance of sweet-tart flavours from raspberries. Feel free to adjust the amount of sweeteners to your linking here. Instead of the listed sweeteners, you can try other healthy low-carb sweeteners from this list. The reason I'm using both Erythritol and stevia is to mask the aftertaste some of the sweeteners may have.
The next step is the Sweet Keto Pie Crust. You can either use 8 mini tart pans like these, or a regular 9-inch tart pan. In either case, pans with removable bottoms work best for this recipe.I them used a dough roller to flatten the dough, and ceramic baking beans to weight the dough down.
Finally, you will prepare the meringue topping which is made with egg whites, low-carb sweetener, cream of tartar and a pinch of salt. I'm using my Kenwood mixer to whip it up but you can use a hand mixer. You can use any powdered low-carb sweetener here but do not substitute the sweetener in the meringue for liquid stevia as it won't work.
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What Other Fruits Can I Use in My Meringue Pie?
Absolutely! Try strawberries, blueberries or blackberries. I made mine with strawberries and just added about 1/4 cup more water. You can also make your meringue pie the traditional way, with Keto Lemon Curd.
Hands-on Overall
Serving size 1 slice
Nutritional values (per 1 slice)
Net carbs6.1 grams
Protein12.1 grams
Fat19.3 grams
Calories248 kcal
Calories from carbs 10%, protein 20%, fat 70%
Total carbs9.5 gramsFiber3.4 gramsSugars3.9 gramsSaturated fat5.7 gramsSodium70 mg(3% RDA)Magnesium70 mg(18% RDA)Potassium254 mg(13% EMR)
Ingredients (makes 8 servings)
Raspberry curd filling
Pie crust
Meringue topping
Instructions
- First, prepare the raspberry curd filling. Place the raspberries into a saucepan. Add the stevia.
- Add lemon zest and lemon juice (or water). Bring to a boil, reduce the heat and simmer for about 5 minutes.
- Place the mixture into a fine-mesh sieve and push through using a spoon or a spatula.
- Discard the seeds, place the smooth raspberry mixture back in the pan and add the powdered Erythritol and set aside.
- Meanwhile, separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mix with arrowroot powder until smooth. Make sure there are no lumps before you add it to the blended raspberries. (Note: If using gelatin powder, dissolve it in 2 tablespoons of water before mixing with the egg yolks and raspberries.)
- Add the egg yolk mixture to the raspberries and process well. Bring to boil over low-medium heat while stirring at all times.
- When you see bubbles, cook for one more minute and take off the heat. Add the butter and stir until smooth. Transfer the curd into a bowl and cover with plastic wrap pressing it tightly to the surface of the curd to prevent a skin from forming on top. Chill in the fridge for 11/2 - 2 hours.
- Meanwhile, prepare the pie crust. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Mix all the dry ingredients - the almond flour, whey protein and powdered Erythritol.
- Add the egg and coconut oil and combine well.
- Place the dough into a deep 8 to 9 inch non-stick tart pan with a removable bottom and press up the sides to create a "bowl" shape. Use a dough roller if needed. (Note: Ideally, use a baking paper as a lining in the bottom to ensure that the crust doesn't get stuck to it.)
- Place baking paper on top and use ceramic baking beans to weight the dough down. You will need them to prevent the dough from rising and creating air bubbles, especially if you are making a large pie. Place the pie into the preheated oven and bake for about 12-15 minutes and keep an eye on it, as the almond flour may easily get burnt. When done, remove from the oven and let it chill down. Using a sharp knife, slightly lift the edges of the crust. Reduce the temperature in the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional).
- Place the egg whites in a mixer and and add cream of tartar throughout the beating process.
- Add powdered sweetener and beat until the egg whites form into firm peaks.
- Remove the raspberry curd from the fridge and place on top of the baked pie crust.
- Spread the curd evenly and top with beaten egg white meringue.
- Place in the oven and bake for 18-20 minutes. When done, set aside and let it cool down before placing the pie in the fridge.
- Once chilled, the pie can be served. Enjoy! To store, refrigerate for up to 5 days.
Ingredients
Instructions
- First, prepare the raspberry curd filling. Place the raspberries into a saucepan. Add the stevia.
- Add lemon zest and lemon juice (or water). Bring to a boil, reduce the heat and simmer for about 5 minutes.
- Place the mixture into a fine-mesh sieve and push through using a spoon or a spatula.
- Discard the seeds, place the smooth raspberry mixture back in the pan and add the powdered Erythritol and set aside.
- Meanwhile, separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mix with arrowroot powder until smooth. Make sure there are no lumps before you add it to the blended raspberries. (Note: If using gelatin powder, dissolve it in 2 tablespoons of water before mixing with the egg yolks and raspberries.)
- Add the egg yolk mixture to the raspberries and process well. Bring to boil over low-medium heat while stirring at all times.
- When you see bubbles, cook for one more minute and take off the heat. Add the butter and stir until smooth. Transfer the curd into a bowl and cover with plastic wrap pressing it tightly to the surface of the curd to prevent a skin from forming on top. Chill in the fridge for 11/2 - 2 hours.
- Meanwhile, prepare the pie crust. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Mix all the dry ingredients - the almond flour, whey protein and powdered Erythritol.
- Add the egg and coconut oil and combine well.
- Place the dough into a deep 8 to 9 inch non-stick tart pan with a removable bottom and press up the sides to create a "bowl" shape. Use a dough roller if needed. (Note: Ideally, use a baking paper as a lining in the bottom to ensure that the crust doesn't get stuck to it.)
- Place baking paper on top and use ceramic baking beans to weight the dough down. You will need them to prevent the dough from rising and creating air bubbles, especially if you are making a large pie. Place the pie into the preheated oven and bake for about 12-15 minutes and keep an eye on it, as the almond flour may easily get burnt. When done, remove from the oven and let it chill down. Using a sharp knife, slightly lift the edges of the crust. Reduce the temperature in the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional).
- Place the egg whites in a mixer and and add cream of tartar throughout the beating process.
- Add powdered sweetener and beat until the egg whites form into firm peaks.
- Remove the raspberry curd from the fridge and place on top of the baked pie crust.
- Spread the curd evenly and top with beaten egg white meringue.
- Place in the oven and bake for 18-20 minutes. When done, set aside and let it cool down before placing the pie in the fridge.
- Once chilled, the pie can be served. Enjoy! To store, refrigerate for up to 5 days.
Nutrition (per serving, 1 slice)
Calories248kcal
Net Carbs6.1g
Carbohydrates9.5g
Protein12.1g
Fat19.3g
Saturated Fat5.7g
Fiber3.4g
Sugar3.9g
Sodium70mg
Magnesium70mg
Potassium254mg
Detailed nutritional breakdown (per 1 slice)
| Total per 1 slice |
| 6.1 g | 12.1 g | 19.3 g | 248 kcal |
| Raspberries, frozen (unsweetened) |
| 1.6 g | 0.5 g | 0.1 g | 12 kcal |
| Lemon (juice), fresh |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Lime zest (peel), fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener) |
| 0 g | 0 g | 0 g | 0 kcal |
| Egg yolk, fresh |
| 0.3 g | 1.3 g | 2.3 g | 27 kcal |
| Arrowroot powder, thickening agent |
| 1 g | 0 g | 0 g | 4 kcal |
| Egg white, fresh |
| 0.1 g | 1.8 g | 0 g | 9 kcal |
| Cream of tartar, raising agent |
| 0 g | 0 g | 0 g | 0 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 1.4 g | 13 kcal |
| Sweet Keto Pie Crust (KetoDiet blog) |
| 2.2 g | 8.4 g | 15.5 g | 179 kcal |
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