If you love lemon meringue, you’re going to love this mini low-carb keto lemon meringue pie version. Perfect, single-serve portions that are grain-free and sugar-free. Buttery crust, creamy lemon pie filling, and luscious meringue topping on each mini keto pie. They taste like the real deal, but without all the carbs and sugar. Just 5 g net carbs per mini keto lemon meringue pie!
Keto Lemon Meringue Pie
If you’re a lemon lover, you can not beat the fresh lemon flavor of this classic dessert!
Whether you are following a keto diet, low carb diet or just looking to reduce your sugar intake, this keto mini lemon meringue pies won’t spike blood sugar and will keep you free from FOMO (fear of missing out).
Even non low carb friends and family will enjoy these delicious mini keto meringue pies!
All nutritional information for this lemon pie recipe is at the bottom of this blog post in the recipe card. Our low-carb dessert has 10 total grams of carbs, with 5 grams dietary fiber. If you are following net carbs, it’s just 5 grams net carbs.
Carbs in Traditional Lemon Meringue Pie
According to the app Cronometer, the carbs in one slice are 64.8 grams and 47 grams of sugar! Definitely not keto friendly or low carb friendly.
That would cause some serious carb and sugar cravings so next time you’re in the mood for lemon meringue, make our great keto lemon curd pie with meringue instead!
If you want to avoid a crunchy meringue, do not use any granulated low carb sweeteners.
A fluffy meringue requires a powdered confectioners sweetener. The keto-friendly option I am using is Allulose in powdered form.
But other low carb powdered sweeteners would also work, like Swerve confectioners which is erythritol. I don’t use any other sugar alcohols beside erythritol in recipes because all other like Maltitol, and Sorbitol cause me stomach GI distress.
Can I use Lemon Curd instead?
Essentially the lemon filling is like my lemon custard pie, but this lemon curd filling doesn’t need baking time because you are cooking the yolks on the stove top. It just needs to set in the fridge.
But, you could use my lemon curd recipe and just make it ahead of time and allow to cool overnight.
When you are ready to enjoy this delicious treat, prepare the crust, cool them and fill with the curd. Then prepare the meringue as the recipe indicates to finish this easy recipe.
Can I swap the almond flour crust?
Using a mix of almond flour and coconut flour gives the keto crust the perfect balance of flavor – buttery and crumbly and the filling is rich in lemon.
But if you can’t have almond flour due to nut allergies, swap it with sunflower seed flour in the same amount.
You could also just use my coconut flour pie crust if you prefer.
Can I make this without meringue?
Yes, you can skip the meringue topping and just use my sugar free stabilized whipped cream on top.
Can I use another low carb sweetener?
The most popular sugar free sweeteners that don’t raise blood sugar are erythritol, stevia, Monk fruit, and Allulose. Use my Sweetener Guide & Conversion chart to show the comparisons and decide how much to use of another sweetener.
Can I make one entire pie instead?
This recipe makes 6 small mini pies using 3 inch mini tart, loose-bottom pans. I think if you wanted to make one large pie, you could use a 7 inch tart pan or pie plate.
Storage and Freezing Lemon Meringue
To Store: Cover each pie with plastic wrap or place them in an airtight container in the fridge for 3 days.
To Freeze: You can also freeze in an airtight container for up to 3 months.
More Keto Lemon Desserts
Keto Lemon Pie with Cream Topping
Keto Lemon Pound Cake
Sugar Free Lemon Mug Cake
No Bake Lemon Cheesecake Truffles
No Bake Lemon Cheesecake Mousse
Air Fryer Keto Lemon Cookies
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership.
Sugar Free Lemon Meringue Pie
Sugar Free Keto Low Carb Lemon Meringue Mini Pies
If you love lemon meringues, you’re going to love this mini low-carb version. Perfect, single-serve portions that are grain-free and sugar-free. They taste like the real deal but without all the carbs and sugar. Using a mix of almond flour and coconut flour gives the crusts a nice balanced flavor – buttery and crumbly and the filling is rich in lemon.
Servings 6 mini lemon meringues
- 4 large eggs yolks (save white for the meringues, see quantity needed)
- ⅓ cup hot water
- 1.5 teaspoon gelatin powder
- ½ cup lemon juice fresh
- 2 teaspoon lemon zest
- ½ cup allulose powdered
- 1 pintch salt
- 1 tablespoon butter unsalted
- 3 egg whites (use reserved from the filling)
- ¼ cup allulose powdered
Line the bottom of loose-bottom mini tart tins with parchment paper and grease the sides with butter or oil. Preheat the oven to 350 degrees F.Recipe Note: Use one loose-bottom mini tart tin (3 inch) for each serving.
Put all ingredients for the pie crust into a food processor and pulse until combined. The dough should be sticky crumbs.
Press the dough into the tart tins using your hands. Trim off the tops with a sharp knife for a neat finish. Option to prick the bottoms with fork.
Bake on a low rack in preheated oven for around 8 -10 minutes or until golden. Allow to cool fully.
In a small bowl, whisk the egg yolks. Recipe Note: Save egg whites for the meringue and save the rest in the fridge for another recipe like my cloud bread recipe.
In another small bowl whisk the hot water and gelatin with a whisk. Set aside.
In a medium saucepan over a medium heat, add the lemon juice, lemon zest, allulose, salt, and whisked egg yolks. Allow the mixture to come to a low simmer.
Slowly whisk in the gelatin mixture into the egg mixture with a whisk. Stir constantly for about 2 minutes over medium heat then add the butter and stir until melted and combined. Allow to cool slightly for a couple of minutes.
Spoon the creamy lemon filling into cooled pie crusts. Place the pies in the fridge overnight until set.
Preheat the oven to broil.
Once the pies are set, beat the egg whites using an electric mixer until stiff peaks form. Add allulose and mix until smooth. Careful not to over mix and deflate the mix.
Place dollops of the meringue on top of the lemon curd filling on each cooled mini pie. Smooth over the top, making swirls with the back of a spoon or spatula.
Place meringues under the broiler for about 30 seconds until golden brown. Careful not to burn. Option to use a blow torch if you like. Place back in the fridge to set then serve cold.
This recipe makes 6 mini tarts.
Serving: 1serving | Calories: 311kcal | Carbohydrates: 10g | Protein: 16g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 139mg | Sodium: 187mg | Potassium: 95mg | Fiber: 5g | Sugar: 2g | Vitamin A: 356IU | Vitamin C: 9mg | Calcium: 82mg | Iron: 2mg