Keto Lemon Meringue Bars
This delightful dessert is low carb and keto friendly. It delivers bright, refreshing sweetness everyone will love.
Equipment
- hand mixer
- kitchen torch
- 8x8-inch baking pan
- parchment paper
Ingredients
For the Crust
- 1 1/2 cups Almond Flour
- 3 tbsp Powdered Allulose
- 1/4 tsp Salt
- 5 tbsp Butter, Melted
- 1/2 tsp Vanilla Extract
For the Lemon Filling
- 4 Large Egg Yolks
- 1 Large Egg
- 1/2 cup Powdered Allulose
- 1/2 cup Fresh Lemon Juice
- 1 tbsp Lemon Zest
- 1/4 cup Heavy Cream
- 1 tbsp Coconut Flour
For the Meringue
- 4 Large Egg Whites
- 1/4 tsp Cream Of Tartar
- 1/2 cup Powdered Allulose
- 1/2 tsp Vanilla Extract
Instructions
- Preheat the oven to 350F and line an 8x8 inch pan with parchment paper. Mix the almond flour, 3 tbsp powdered allulose, salt, melted butter and 1/2 tsp vanilla until it clumps like wet sand. Press firmly and evenly into the pan and bake for 12 minutes until lightly golden. ----------------
- While the crust bakes, whisk together the egg yolks, whole egg and 1/2 cup powdered allulose until smooth. Whisk in the lemon juice, lemon zest and heavy cream, then whisk in the coconut flour until no lumps remain. ----------------
- Pour the lemon filling over the hot crust and return to the oven. Bake for 18 to 20 minutes, until the filling is set around the edges with just a slight jiggle in the center. ----------------
- Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours until fully chilled and firm. ----------------
- In a very clean bowl, beat the egg whites with the cream of tartar on medium speed until foamy. Gradually add 1/2 cup powdered allulose, one spoonful at a time, then increase to high speed and beat until glossy, stiff peaks form, about 4 to 5 minutes. Beat in 1/2 tsp vanilla. ----------------
- Pile the meringue over the chilled lemon layer and use the back of a spoon to create swoops and peaks all over the top. ----------------
- Toast the meringue with a kitchen torch until golden, or place under the broiler for 1 to 2 minutes, watching constantly. Let cool for 10 minutes, then lift out and slice into 12 bars. Store in the fridge and enjoy within 2 days.