KETO 2.0 PLUS
LEMON MERINGUE PIE #2 (Almond Flour Crust) :
There is a reason we have two lemon meringue pies. We have two different crusts. This one is made with almond flour, the other one is a little different because it’s basically a cookie dough that we use as a pie crust, while this one is designed from scratch as a pie crust.
We hope you will try them both and let us know which one you like the best and why. We want to be aware of the desires of our Members, so we can adjust our sites to better target your most important wishes.
KETO 2.0 PLUS LEMON MERINGUE PIE #2 (ALMOND FLOUR CRUST)
This Keto 2.0Plus lemon meringue pie has several layers of sugar free, yet sweet flavor and while at the same time only having 3g net carbs! This is an all natural recipe that can stand the test of even a keto sceptic.
Ingredients
- Lemon Curd
- 5 large Egg yolks
- 1/2 cup Hot water
- 2 tsp Unflavored gelatin powder
- 1/4 tsp Xanthan gum
- 3/4 cup Lemon juice
- 1 tbsp Lemon zest
- 1 cup Powdered Monk Fruit Allulose Blend
- 1/4 tsp Sea salt
- 2 tbsp Unsalted butter
- Meringue:
- 5 large Egg whites reserved from the lemon filling
- 1/2 cup Powdered Monk Fruit Allulose Blend
- Pie Crust:
- Two Crust Choices
- Shortbread Cookie Dough Pie Crust See Below
- Almond Flour Pie Crust See Below
Instructions
- LEMON FILLING:
- In a small bowl, whisk the egg yolks and set aside. Save the egg whites for the meringue.
- In another small bowl whisk the water, gelatin, and xanthan gum. Set aside.
- In a large saucepan over medium heat, combine the lemon juice, lemon zest, Powdered Sugar, salt, and whisked egg yolks. Bring the mixture to a simmer.
- Slowly whisk in the gelatin mixture. Whisk constantly for 2-3 minutes over medium heat.
- Add in the butter and stir until melted.
- Remove from heat and pour the lemon filling into the cooled pie crust. Place the pie in the fridge overnight or for at least 5-6 hours.
- KETO MERINGUE:
- Preheat the oven to Broil.
- Using a hand or stand mixer, beat the egg whites until stiff peaks form. Add Powdered sugar and continue mixing on high speed until the meringue is glossy and smooth.
- Place small dollops of the meringue on top of the lemon filling. Smooth over the top, making swirls with the back of a spoon.
- Place the keto lemon meringue pie under the broiler for 2-3 minutes, until the meringue is golden brown. Alternately, to achieve perfectly browned edges, you can use a blow torch.
- Keep refrigerated until ready to serve. Serve cold.
Tried this recipe?Let us know how it was!
KETO ALMOND FLOUR PIE CRUST AND/OR SHORTBREAD COOKIE DOUGH
This is the best low carb keto pie Almond Flour pie crust recipe I have found! This Almond flour pie crust comes out buttery and has a nice flaky texture to it, It only takes 5 minutes of prep work and only contains 5 ingredients and 2 net carbs. Hard to beat the convenience, the taste as well as the low carbs.
Ingredients
- 2 1/2 cup Blanched Almond Flour
- 1/4 cup Monk Fruit Allulose Blend *see notes below about amounts; omit for savory crust
- 1/4 tsp Sea salt or 1/2 tsp for savory crust
- 1/4 cup Butter measured solid, then melted; substitute ghee or coconut oil for dairy-free
- 1 large Egg or ~2 tbsp additional butter, ghee, or coconut oil
- 1/2 tsp Vanilla extract optional
Instructions
- Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round pie pan with parchment paper, or grease well.
- In a large bowl, mix together the almond flour, and sea salt.
- Stir in the melted butter and egg, until well combined. (If using vanilla, stir that into the melted butter before adding to the dry ingredients.) The “dough” will be dry and crumbly. Just keep mixing, pressing and stirring, until it’s uniform and there is no almond flour powder left. (Alternatively, you can use a food processor to mix it all together.)
- Press the dough into the bottom of the prepared pan. You can flute the edges of desired; if it crumbles when doing this, just press it back together. Carefully poke holes in the surface using a fork to prevent bubbling.
- Bake for 6-12 minutes, until the edges are slightly golden — the time can vary depending on your pan, your oven, and the sweetener you use (or don’t use).
- Add fillings only after pre-baking. If your fillings will require baking again, you’ll want to parbake the crust for the shorter end of the time spectrum, around 6-8 minutes, and use a pie shield or foil to cover the edges when baking again with filling.
Notes
Serving size: 1 slice, or 1/12 of entire recipe
Sweetener note: The amount of sweetener that is best will vary based on the filling. Use 1/4 cup for a sweet crust, 3 tablespoons for a very lightly sweet crust (if your filling is super sweet), up to 1/2 cup for a very sweet crust (if you like a sweeter crust or your filling is tart), OR omit sweetener for savory crust.
Tried this recipe?Let us know how it was!
KETO LEMON CURD
This keto lemon curd is thick, creamy, and spreadable, you won’t believe it is low carb! Made with just 4 ingredients, it’s perfect for baked goods, bread, and desserts!
Ingredients
- 2 large eggs
- 2 large egg yolks
- 3/4 cup granulated sweetener of choice I used allulose
- 1/3 cup butter unsalted
- 2 large lemons juiced
Instructions
- Add your eggs, egg yolks, and sweetener into a small saucepan. Whisk very well until combined.
- Place the saucepan over low heat. Add the remaining ingredients and continue to whisk, until it thickens. Once it has thickened nicely, remove it from the heat.
- Strain the lemon curd through a sieve into a mixing bowl. Let the lemon curd cool completely, before transferring to a jar or mason jar. Refrigerate for at least two hours, to chill.
Notes
TO STORE: Lemon curd should be stored in the refrigerator, covered. It will keep well for up to 2 weeks.
TO FREEZE: Place the lemon curd in a freezer friendly jar and store it in the freezer for up to 6 months.
Nutrition Serving: 1serving
Calories: 26kcal
Carbohydrates: 2g
Protein: 2g
Fat: 2g
Sodium: 14mg
Potassium: 39mg
Fiber: 1g
Vitamin A: 90IU
Vitamin C: 10mg
Calcium: 13mg
Iron: 1mg
NET CARBS: 1g
TO FREEZE: Place the lemon curd in a freezer friendly jar and store it in the freezer for up to 6 months.
Nutrition Serving: 1serving
Calories: 26kcal
Carbohydrates: 2g
Protein: 2g
Fat: 2g
Sodium: 14mg
Potassium: 39mg
Fiber: 1g
Vitamin A: 90IU
Vitamin C: 10mg
Calcium: 13mg
Iron: 1mg
NET CARBS: 1g
Tried this recipe?Let us know how it was!
