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Keto Lemon Meringue Tartlets

4.7 stars, average of 24 ratings

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Recipe was originally shared at Lemon Meringue Tartlets are at Tasteaholics.

If you're craving sweets, you have to try this keto desert recipe. You’ll love the crispy almond crust, zesty lemon curd filling, and fluffy meringue in this grain and sugar-free adaptation of the classic dessert!

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Hands-on Overall

Serving size 1 tartlet

Allergy information for Keto Lemon Meringue Tartlets

✔  Gluten free
✔  Dairy free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
Pescatarian
Vegetarian

Notes

  • Recipe can be made dairy-free or coconut-free.
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Nutritional values (per serving, 1 tartlet)

Net carbs6.4 grams
Protein12.4 grams
Fat29.1 grams
Calories334 kcal

Calories from carbs 8%, protein 15%, fat 77%

Total carbs8.9 gramsFiber2.5 gramsSugars3.1 gramsSaturated fat11.4 gramsSodium74 mg(3% RDA)Magnesium64 mg(16% RDA)Potassium232 mg(12% EMR)

Ingredients (makes 8 tartelts)

Lemon curd:
Tartlet base:
  • 1 3/4 cups (175 g/ 6.2 oz) almond flour
  • 1/4 cup whey protein or egg white protein powder (25 g/ 0.9 oz)
  • 1/4 cup Erythritol or Swerve, powdered (40 g/ 1.4 oz)
  • 1 large egg
  • 2 tbsp virgin coconut oil or butter, melted (30 g/ 1.1 oz)
  • Pinch salt
Meringue:

Instructions

  1. First, prepare the lemon curd filling. Zest and juice the lemons and set aside. Place the egg yolks with the powdered erythritol and liquid stevia in a heat-resistant bowl and beat well. Place the bowl over a saucepan filled with simmering water and stir constantly; make sure the water doesn’t touch the bottom of the bowl.
  2. Add the fresh lemon juice and zest and keep stirring for 8 to 10 minutes until the curd starts to thicken. Mix the arrowroot with 2 tablespoons of water and pour into the lemon curd filling, stirring constantly. Cook for another minute or two and take off the heat. Add the butter and stir it in well. Cover with plastic wrap and refrigerate until thickened.
  3. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Prepare the dough for the tartlet base. Place the almond flour, protein powder, powdered erythritol, coconut oil, egg, and salt into a bowl and process until well combined.
  4. Separate the dough into eight equal pieces and press in the bottom of each 4 inch (10 cm) tartlet pan. (Use tartlet pans with removable bottoms or a silicone pan. Or, use a regular pan and make a large meringue pie.) If the dough is too sticky, wet your fingers to press it into the tart pan. Press toward the edges to create a bowl shape so that the tartlet can hold the lemon curd filling. You should be able to create a very thin, crispy pastry with the risen edges. Make sure there are no gaps in the batter so that the filling cannot leak through once poured in.
  5. Bake the tartlets the oven for about 10 minutes. Watch them carefully, since almonds can burn easily. When done, remove from the oven and cool on a rack.
  6. When the lemon curd is chilled and thick enough, preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Prepare the meringue topping. Beat the egg whites with the cream of tartar and gradually add the powdered erythritol until the egg whites create soft peaks. Do not overbeat; the meringue will be too stiff.
  7. Fill each tartlet with about 2 tablespoons (28 g/1 oz) of the lemon curd filling and evenly distribute the rest. Top with the fluffy meringue. Bake for 15 to 20 minutes or until the meringues start to brown. You can use a blowtorch to finish browning the meringue tops.
  8. When done, carefully remove the tartlets from the oven and let cool. Store them in the fridge for up to five days.

Ingredient nutritional breakdown (per serving, 1 tartlet)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
1.6 g4 g9.8 g111 kcal
Erythritol (natural low-carb sweetener)
0.3 g0 g0 g1 kcal
Eggs, free-range or organic
0 g0.8 g0.6 g9 kcal
Whey protein powder (protein isolate, Pulsin)
0.1 g2.9 g0 g12 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Egg yolk, fresh
0.5 g2 g3.4 g41 kcal
Lemon (juice), fresh
1.6 g0.1 g0.1 g5 kcal
Lemon zest (peel), fresh
0.1 g0 g0 g1 kcal
Erythritol (natural low-carb sweetener)
0.5 g0 g0 g2 kcal
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)
0 g0 g0 g0 kcal
Butter, unsalted, grass-fed
0 g0.1 g10.1 g90 kcal
Arrowroot powder, thickening agent
1 g0 g0 g4 kcal
Water, still
0 g0 g0 g0 kcal
Egg white, fresh
0.1 g1.8 g0 g9 kcal
Cream of tartar, raising agent
0 g0 g0 g0 kcal
Erythritol (natural low-carb sweetener)
0.3 g0 g0 g1 kcal
Coconut oil, extra virgin
0 g0 g3.4 g30 kcal
Almond flour (blanched ground almonds, almond meal)
0.3 g0.7 g1.6 g18 kcal
Total per serving, 1 tartlet
6.4 g12.4 g29.1 g334 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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