Low-Carb Raspberry Meringue Pie

Step 1First, prepare the raspberry curd filling. Place the raspberries into a saucepan. Add the stevia.

Step 2Add lemon zest and lemon juice (or water). Bring to a boil, reduce the heat and simmer for about 5 minutes.

Step 3Place the mixture into a fine-mesh sieve and push through using a spoon or a spatula.

Step 4Discard the seeds, place the smooth raspberry mixture back in the pan and add the powdered Erythritol and set aside.

Step 5Meanwhile, 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.)

Step 6Add the egg yolk mixture to the raspberries and process well. Bring to boil over low-medium heat while stirring at all times.

Step 7When 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.

Step 8Meanwhile, 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.

Step 9Add the egg and coconut oil and combine well.

Step 10Place 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.)

Step 11Place 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).

Step 12Place the egg whites in a mixer and and add cream of tartar throughout the beating process.

Step 13Add powdered sweetener and beat until the egg whites form into firm peaks.

Step 14Remove the raspberry curd from the fridge and place on top of the baked pie crust.

Step 15Spread the curd evenly and top with beaten egg white meringue.

Step 16Place 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.

Step 17Once chilled, the pie can be served. Enjoy! To store, refrigerate for up to 5 days.