Keto Meringue Pie Recipe – Satisfy Your Sweet Tooth!

Craving a good dessert but don’t want to wreck your low-carb goals? I get it, sticking to keto is already tough without battling those dessert cravings. Lucky for you, this Keto Meringue Pie recipe is a game-changer. It’s light, fluffy, and sweet, but without all the sugar that comes with traditional desserts. If you’ve ever been on a keto diet and thought, “There’s no way I can have pie,” think again. We’re breaking all the rules today — but in a keto-friendly way, of course.

In this recipe, I’ll walk you through how to make a sugar-free, low-carb version of the classic meringue pie that’ll blow your mind. We’re talking about a buttery, almond flour crust, a tangy lemon filling, and the dreamiest cloud of meringue sitting right on top. The best part? It’s easy enough that you don’t have to be a pastry chef to pull it off.

What Makes a Meringue Pie “Keto”?

Before we jump into the recipe, let’s clear up what makes this pie keto-approved. Traditional meringue pie is loaded with sugar and carbs — obviously a no-go on keto. But this version swaps out high-carb ingredients for keto-friendly alternatives like almond flour, erythritol, and butter, while still keeping all the texture and flavor you love in a good pie.

Here’s what we’re working with:

• Almond flour: Keeps the crust crumbly without packing on the carbs.
• Erythritol or monk fruit sweetener: These natural sweeteners bring the sugar-free magic to both the pie filling and the meringue topping.
• Eggs: The unsung heroes of the keto diet — they’re used for everything, from the crust to the fluffy meringue.

Ingredients You’ll Need

For the Almond Flour Crust:

• 1 ½ cups almond flour
• 2 tbsp coconut flour (optional for added structure)
• ¼ cup unsalted butter, melted
• 1 egg
• 2 tbsp erythritol or monk fruit sweetener
• Pinch of salt

For the Lemon Filling:

• 3 egg yolks (reserve the whites for the meringue)
• ¾ cup water
• ½ cup lemon juice (freshly squeezed is best)
• ½ cup erythritol or monk fruit sweetener
• 1 ½ tbsp coconut flour (for thickening)
• 2 tbsp butter
• ½ tsp xanthan gum (optional, to help thicken the filling)
• 1 tsp lemon zest (for extra lemony flavor)

For the Keto Meringue Topping:

• 3 egg whites
• ¼ tsp cream of tartar
• ¼ cup erythritol or powdered monk fruit sweetener
• 1 tsp vanilla extract

Step-by-Step Guide: Making Keto Meringue Pie

1. Prepping the Almond Flour Crust

The foundation of any pie is its crust, and this almond flour crust is a total winner in the keto world. It’s buttery, crumbly, and works perfectly with the tangy filling we’re about to make.

• Preheat the oven to 350°F (175°C).
• In a mixing bowl, combine almond flour, melted butter, erythritol, egg, and a pinch of salt. Mix until the ingredients form a dough. If you want a slightly sturdier crust, mix in the optional coconut flour.
• Press the dough evenly into a 9-inch pie dish, making sure to cover the bottom and the sides. Poke a few holes in the bottom with a fork to prevent bubbling.
• Bake for 10-12 minutes until the edges are golden brown. Let the crust cool completely while you prepare the filling and meringue.

2. Whipping Up the Lemon Filling

Lemon curd is the heart and soul of any lemon meringue pie. The good news? It’s super simple to make a keto-friendly version without any sugar.

• In a medium saucepan, whisk together the egg yolks, lemon juice, water, erythritol, and lemon zest.
• Turn on medium heat and slowly add the butter, stirring constantly to ensure it melts and incorporates smoothly.
• Once everything is well-mixed, sift in the coconut flour, whisking to avoid clumps. Coconut flour will help thicken the curd without adding carbs.
• If you’re using xanthan gum for extra thickening power, sprinkle that in at this point too. Continue stirring the mixture over medium heat until it thickens, about 5-8 minutes. You’ll know it’s ready when it coats the back of a spoon.
• Remove from heat and set aside to cool for about 10 minutes. This helps the filling set up before you add it to the crust.

3. Mastering the Keto Meringue

Ah, the meringue — it’s like a soft, sweet cloud sitting on top of your lemon pie. But instead of using sugar, we’ll be whipping up egg whites with keto-friendly sweeteners. It’s surprisingly easy, and here’s how you do it:

• Using a stand mixer or hand mixer, beat the egg whites on medium speed until soft peaks form. This usually takes about 2-3 minutes.
• Add in the cream of tartar and gradually mix in the powdered erythritol. Continue to beat the mixture until you get stiff peaks, about 5 more minutes. You’ll know it’s ready when the meringue holds its shape when you lift the beater.
• Gently fold in the vanilla extract for a touch of flavor.

4. Assembling the Keto Meringue Pie

Now comes the fun part — putting it all together!

• Spread the lemon filling evenly over the cooled almond flour crust.
• Spoon the meringue over the lemon filling, making sure to spread it out to the edges so it touches the crust. This helps seal the meringue and prevents it from shrinking.
• For some artistic flair, use the back of a spoon to create peaks in the meringue.

5. Baking and Browning the Meringue

• Bake the pie in the oven at 350°F (175°C) for 10-12 minutes, or until the meringue is golden brown.
• Once it’s done, remove the pie from the oven and let it cool at room temperature before chilling it in the refrigerator for at least 2 hours. This ensures that the filling sets properly.

Tips for Nailing the Keto Meringue Pie

Making a meringue pie can be tricky, especially if you’re new to baking or keto recipes, so here are some helpful tips to get it just right:

1. Get Your Egg Whites Right

One common mistake people make when trying to whip egg whites is not making sure their bowl and beaters are super clean. Any oil or fat residue will stop the whites from reaching stiff peaks. Even a tiny bit of yolk can ruin the whole batch, so separate your eggs carefully!

2. Use Fresh Lemons

Freshly squeezed lemon juice makes all the difference. Bottled lemon juice can sometimes taste artificial or overly sour. Plus, you’ll get that nice lemon zest which adds a depth of flavor you just can’t beat.

3. Don’t Overbake the Meringue

Keep a close eye on your meringue while it’s baking. You want it golden and just set — overbaking can make the meringue weep (yes, that’s a thing, and no one wants a soggy pie).

Storing and Serving

Once your keto meringue pie is cooled and set, you can store it in the fridge for up to 3 days. Just make sure to cover it loosely with plastic wrap or foil to prevent the meringue from getting soggy.

When you’re ready to serve, slice it up like you would any traditional pie. If you want to take it to the next level, add a dollop of keto-friendly whipped cream on top, or serve it alongside some fresh raspberries or strawberries for a burst of color and flavor. You’ll find that even your non-keto friends and family will rave about this pie, and they’ll never guess it’s low-carb.

Conclusion: Why Keto Meringue Pie Works

Keto baking can feel like a science experiment sometimes, right? But the reward is worth it. This keto meringue pie hits all the right notes — it’s tangy, sweet, creamy, and just plain satisfying. And with the almond flour crust and sugar-free meringue, you get all the joy of a classic pie without the carb overload.

So next time you’re craving something sweet but don’t want to fall off the keto wagon, this recipe will be your new best friend. With just a handful of keto-friendly ingredients, you’ll have a dessert that feels like an indulgence but fits perfectly into your low-carb lifestyle.

Now that you’ve got the recipe, it’s time to get baking.