Low-Carb Raspberry Meringue Pie
Calories 260kcal
Ingredients
- 1 3/4 cups almond flour (175 g / 6.2 oz)
- 1/4 cup vanilla (175 g / 6.2 oz)
- 1/4 cup erythritol (175 g / 6.2 oz)
- 1 large eggs (175 g / 6.2 oz)
- 2 tablespoons extra virgin coconut oil (175 g / 6.2 oz)
- 2 cups raspberries (175 g / 6.2 oz)
- 1 tablespoon fresh lemon juice (175 g / 6.2 oz)
- 1 teaspoon lemon zest (175 g / 6.2 oz)
- 1/2 cup erythritol (175 g / 6.2 oz)
- 20 drops stevia extract (175 g / 6.2 oz)
- 4 large egg yolks (175 g / 6.2 oz)
- 1 tablespoon arrowroot powder (175 g / 6.2 oz)
- 1 tablespoon butter (175 g / 6.2 oz)
- 4 large egg whites (175 g / 6.2 oz)
- 1/4 cream of tartar
- 1/3 cup erythritol (175 g / 6.2 oz)
- 1 pinch salt (175 g / 6.2 oz)
Instructions
- First, prepare the raspberry curd filling.
- Place the raspberries into a saucepan.
- Add the stevia, ...
- ...
- lemon zest and lemon juice (or water).
- Bring to a boil, reduce the heat and simmer for about 5 minutes.
- Place the mixture into a fine-mesh sieve and push through using a spoon or a spatula.
- Discard the seeds, place the smooth raspberry mixture back in the pan and add the powdered Erythritol and set aside.
- Meanwhile, separate the egg whites from the egg yolks.
- Place the egg yolks into a bowl and mix with arrowroot powder until smooth.
- Make sure there are no lumps before you add it to the blended raspberries.
- If using gelatin powder, dissolve it in 2 tablespoons of water before mixing with the egg yolks and raspberries.
- Add the egg yolk mixture to the raspberries and process well.
- Bring to boil over low-medium heat while stirring at all times.
- When you see bubbles, cook for one more minute and take off the heat.
- Add the butter and stir until smooth.
- Transfer the curd into a bowl and cover with plastic wrap pressing it tightly to the surface of the curd to prevent a skin from forming on top.
- Chill in the fridge for 11/2 - 2 hours.
- Meanwhile, prepare the pie crust.
- Preheat the oven to 175 °C/ 350 °F.
- Mix all the dry ingredients - the almond flour, whey protein and powdered Erythritol.
- Add the egg and coconut oil and process well.
- Place the dough into a non-stick pan with a removable bottom and press up the sides to create a "bowl" shape.
- Use a dough roller if needed.
- Ideally, use a baking sheet as lining for the bottom to ensure that the crust doesn't get stuck to it.
- Place baking paper on top and use ceramic baking beans to weight the dough down.
- You will need them to prevent the dough from rising and creating air bubbles, especially if you are making a large pie.
- Place the pie into the preheated oven and bake for about 12-15 minutes and keep an eye on it, as the almond flour may easily get burnt.
- When done, remove from the oven and let it chill down.
- Using a sharp knife, slightly lift the edges of the crust.
- Reduce the temperature in the oven to 160 °C/ 320 °F.
- Place the egg whites in a mixer and and add cream of tartar throughout the beating process.
- I'm using my Kenwood mixer.
- Add powdered Erythritol and beat until the egg whites form into firm peaks.
- Remove the raspberry curd from the fridge and place on top of the baked pie crust.
- Spread the curd evenly and top with beaten egg white meringue.
- Place in the oven and bake for 18-20 minutes.
- When done, set aside and let it cool down before placing the pie in the fridge.
- Once chilled, the pie can be served.
- Enjoy!
Nutrition
Calories: 260kcal
Originally posted 2019-02-20 17:51:34.
