This recipe for low carb and Keto lemon meringue pie is a real treat. And each slice has just 3g net carbs.
Today we're going to make a low carb lemon meringue pie, so I thought it would be fitting to talk about Beyonce's Lemonade album first.
Here's my absolute favorite scene from Lemonade, the part where she walks around hitting stuff with a baseball bat. (video below) It feels cathartic just watching it.
But let's get to that Lemon Meringue Pie, shall we?
This is a low carb take on a decadent classic pie. It's a bit fussy to make because of the whipped meringue topping, but it's worth it for the final result. I based this recipe on a lovely lemon meringue pie from All Day I Dream About Food. Her pies are always the best.
This pie is a light and lemony dessert with only 3g net carb per slice. It's the perfect dessert to bring to a Spring or Summer party. It will fit right in with all the regular sugary desserts. It's that good.
Ok, now it's time for me to watch some more Lemonade. To Queen Bae, long may she reign!
Jacqui says
Do I have to use the protein powder? Can I substitute this with coconut flour?
EmilyKrill says
Yes, you can make a low carb crust with coconut flour instead. Follow the same instructions, but use 1 3/4 cup almond flour, 1/2 cup coconut flour, 2 beaten eggs and 1/4 cup melted butter.
Crystal says
Can u please make this so I can save to my time line or pinterest! Thank you
EmilyKrill says
The images should all be pin-able, but here's a link to the Pinterest pin. https://www.pinterest.com/pin/130815564163474675/ Thanks for asking!
EmilyKrill says
Glad you like the pie. Gauging sweetness with lemons is tricky since there is variation among different types of lemon. You really need a good amount of sweetener to balance out the sourness from the lemon juice and zest. I've tried using less sweetener for the filling, but it was just too sour for me. But it's an easy thing to test out. Just start out using half of the sweetener, and follow all the steps of the filling. At the end, taste it and add more sweetener if you think it needs it.
Trina says
I made two of these pies at the same time for a family get together. We ate one and kept the second in the fridge for later. When we took the second pie out 3 days later to eat, the lemon had crystallized. At first I thought it was slightly frozen, but that was not the case. It still tasted great, but the texture was off. Has anyone else experienced this?
EmilyKrill says
Yea, I'm afraid that that is the Swerve. It has a tendency to crystalize.
Trina says
Do you think if you used another sweetener, it would not do this?
EmilyKrill says
Honestly, I can't stand the taste of the other sugar-free sweeteners, so I've never tested them out for a meringue pie. Sorry that I don't have a better answer than that!
Linda says
Holy smokes, this recipe rocks! Thank you!
EmilyKrill says
Yay! So glad you liked it.
JS says
Any tips as to why the filling wouldn’t have set after 4+ hours in the fridge?
EmilyKrill says
Oh no! I'm sorry that the filling didn't set for you. You are the first person who has had this problem. I'm not sure why it happened. The combination of gelatin and xanthan gum should have gelled in the fridge. I'm sorry I don't have a good answer for you.
Holly says
This pie is fabulous!
EmilyKrill says
Thank you! It's a favorite at my house.
Beth Burgoon says
Swerve has 5g carbohydrate per teaspoon. This recipe calls for 84 tsp of swerve=420g÷12=35g per slice just in sweetener, am I mistaken? Carb content accuracy is critical for my insulin regime management
EmilyKrill says
Swerve does have 5g carbohydrate per teaspoon, but that is all sugar alcohol, so it has zero net carbs. Sugar alcohols can't be digested and turned into glucose, so they have no effect on blood sugar. I am a Type 1 Diabetic and I have been using Swerve for the last 3 years. I never take insulin to cover it and my blood sugar never goes high afterwards.
So I am very glad that you left this comment, so you have a chance to learn about how Swerve works before you calculate your insulin. If you had eaten a piece of this pie, and calculated your insulin based on 35g carbs, then your blood sugar would have gone dangerously low.
Here's more info on Swerve from the dLife Diabetes blog. https://dlife.com/qa/sugar-substitute-swerve-safe-use-for-diabetics/
Beth Burgoon says
Thanks so much for your response!
EmilyKrill says
Sure thing!
Lee says
Can you use coconut flour
Emily says
You can't substitute coconut flour for almond flour 1 to 1. They both behave differently in terms of the liquid that they absorb. I haven't experimented with coconut flour crusts so I don't know what the proper ratio would be.
But here's a coconut flour crust that the Sugar Free Londoner makes: https://sugarfreelondoner.com/strawberry-mascarpone-tart/ I haven't made it but she's always a good resource.