Gluten-Free Keto Lemon Meringue Pie

Indulge in the delightful combination of tangy lemon filling and fluffy meringue atop a gluten-free, keto-friendly crust. This pie is perfect for those following a gluten-free, ketogenic, or Specific Carbohydrate Diet (SCD).

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup powdered erythritol sweetener
• 1/2 cup unsalted butter, melted
• 4 large eggs, separated
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 cup powdered erythritol sweetener for meringue
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract

Instructions:

Set the oven to 350F 175C and heat it up

Put almond flour, coconut flour, and 1/4 cup of powdered erythritol sweetener in a bowl and mix them together

Add the melted butter and mix it in well

This is the crust: press it into the bottom of a pie dish

For 10 to 12 minutes, or until just barely golden, bake the crust

Take it out of the oven and let it cool down

Whisk egg yolks, lemon juice, lemon zest, and 1/2 cup of powdered erythritol sweetener together in a saucepan

Stir the mixture all the time over low heat for about 5 to 7 minutes, or until it gets thick

Spread out the lemon filling on top of the crust that has cooled

Mix egg whites and cream of tartar in a clean bowl until soft peaks form

Add 1 cup of powdered erythritol sweetener slowly while beating the mixture until stiff peaks form

Mix in the vanilla extract

Cover the lemon filling with the meringue and make sure the edges are sealed

For another 10 to 12 minutes, or until the meringue is lightly browned, bake the pie

Wait until the pie is completely cool to cut and serve