Easy Sugar Free Low Carb Keto Lemon Meringue Pie

This simple sugar-free low-carb keto lemon meringue pie is a classic dessert for lemon lovers and for those who want to reduce the amount of traditional sugar in their diet. Only 4g net carb count per slice!

Easy Keto Lemon Meringue Pie

Sometimes the idea of ​​making lemon meringue pie feels a bit intimidating, especially if you’re avoiding sugar and carbs.

This simple sugar-free low-carb keto lemon meringue pie might become your new favorite dessert. It’s carbohydrate-free, enthusiastic lemon brightness, fluffy meringue clouds, buttery crust is all carbohydrate-free.

Plus, it’s surprisingly easy, even if you’re not a baking superstar. And if you’re someone who struggles with crust disasters and overly sweet stuffings in pie, this recipe is your kind and delicious fix.

Why do you like this recipe?

Sugar-free and keto-friendly. This pie can pamper your sweet teeth without derailing your low-carb lifestyle or keto diet. The sugar won’t crash here. Only the natural sourness of the lemon and creamy and satisfying texture.

Just 4g of net carbs for heavenly slices! Nutrition information can be found at the bottom of this page on printable recipe cards.

It’s simple yet impressive. You may think that making meringue is the most avoidable kitchen adventures, but this recipe breaks it down into simple steps that anyone can follow. It’s a dessert ready to impress your guests.

Balanced flavors and textures. The bright lemon filling contrasts beautifully with the fluffy, lightly toasted meringue toppings and the crispy buttery skin. It’s like a pie version of a standing ovation for your taste buds.

Simple ingredients and alternatives

Keto Pie Crust

Coconut flour creates the perfect low-carb, gluten-free crust. It is slightly sweet, flakes, baked into a golden base that can withstand well without adding high carbs or causing blood sugar.

You can also exchange it for almond flour to make butter almond flour rind, but be aware that coconut flour absorbs moisture differently, so you will need to adjust the amount.

Lemon juice and skin

Fresh lemon juice and crust are stars here, offering an unmistakable fresh sour taste that defines a lemon meringue pie. Bottle of lemon juice works in a pinch, but the fresh taste really makes all the difference.

egg

The eggs act as double. The egg yolk thickens the lemon stuffing, and the whites spurt the whip on the soft peak to create a well-ventilated meringue topping.

If you hesitate to use raw egg whites, you can also purchase a carton of pasteurized egg whites, although it is cooked for Swiss meringue, if you like.

Allulose or monk fruit sweetener

These sugar alternatives keep your pie sweet and low carb. They don’t spike your blood sugar levels and work well with both stuffing and meringue. If you’re new to these sweeteners, start slowly and adjust to the flavor. I used powdered alleloose and liquid monkfruit sweeteners.

If you want to replace these, stick to powdered low-carb sweeteners as the ground sweeteners will trim the particles and coarse the meringue grains.

Low-carb sweeteners in the sugar alcohol family are not recommended because sugar alcohols like erythritol tend to crystallize when refrigerated.

Cream cheese or butter

These add richness to the crust and filling, creating its luscious mouthfeel without the extra carbohydrates. You can use either depending on what is convenient. Both work beautifully. Melted butter comes in at the end of cooking the lemon curd stuffing. I haven’t tested this with heavy cream.

Professional Chef Tips

#1 Use room temperature eggs for meringue

Whipping egg whites makes it much easier to achieve a hard, shiny peak when the egg is at room temperature. Cold eggs can slow the process and reduce the stability of the meringue, so plan ahead and sit down before you start.

#2 Gradually add sweeteners to the meringue

While whipping the egg whites, slowly add the low-carb sweetener to completely dissolve and avoid rough texture. This will make the meringue shiny and smooth, giving it a perfect cloud-like finish.

#3 Bake blind crust

To prevent the almond flour skin from becoming a wetland, first bake blindly for about 10-12 minutes. This step helps maintain its crisp buttery base, which contrasts well with creamy lemon fillings.

#4 Juice front skin

Always fill it up before squeezing the lemon to avoid losing any bits of flavorful skin that can strengthen the filling. Also, peel only the yellow part to prevent bitterness from the pith.

#5 Toast Meringue

For a charming golden top, use a kitchen torch or bake the meringue for 1-2 minutes. But keep an eye out. Meringues go from brown to burnt faster than you think.

Device:

Big mixing bowl
Electric or stand mixer
Pie dishes (9 inches)
pot
Spatula
Whisk
Kitchen torch or oven broiler

Troubleshooting common issues in this recipe

Meringues cry or drain liquids. This can occur if the meringue is not whipped well or if the pie is not cooled properly.

Whip the egg whites into their hard peaks.

The crust is either water-soaked or too soft
Blindness in coconut flour skin is the key to preventing sogging. Also, avoid overfilling the pie as too much moisture can weaken the crust’s crispiness.

Lemon filling is too popular
Cook a stuffing long enough to make the stuffing properly thick. Using fresh lemon juice and adding a little xanthan gum will help stabilize the filling if necessary. Xanthan gum was not needed.

Meringue does not turn brown
If you don’t have a kitchen torch, bake the meringue under close monitoring for 1-2 minutes. Keep the oven rack near the top but be careful not to burn.

Freezing and storing leftovers

frozen:

This pie freezes well when covered with plastic wrap and foil. For best results, freeze before adding meringue toppings and add fresh meringue when ready.

Thaw the crust and stuffing overnight in the fridge, then whip fresh meringue before serving.

storage:

Cover the leftovers in the fridge for 3-4 days. Meringue can become softer over time, so it’s best to enjoy the pie within a few days due to its light, fluffy texture.

Something like a lemon meringue pies recipe with a low carb twist

Mini Lemon Meringue Pie Tart

Mini Lemon Curd Tart

Lemon cream pie

Lemon cotton wool

If you’re postponing making lemon meringue pie for sugar and carbohydrates, we hope this recipe will change your mind. A gentle invitation to enjoy delicious treats that feel generous without sugar rush or guilt.

Once you grasp the steps, the process can even become a fun new kitchen ritual. And, something like a light, creamy slice of lemon pie with cloudy meringue lifts spirits whenever you need a slightly sweet escape.

Sugar Free Ketrow Carbohydrate Lemon Meringue Pie