Easy Sugar Free Low Carb Keto Lemon Meringue Pie

This easy sugar free low carb keto lemon meringue pie is a classic dessert for the lemon lover and anyone following a low carb diet, keto diet or just looking to reduce the amount of traditional sugar in your diet. Just 4 g net carb count per slice!

Easy Keto Lemon Meringue Pie

Sometimes, the thought of making a lemon meringue pie feels a bit intimidating, especially if you’re avoiding sugar or carbs.

This easy sugar-free, low-carb keto lemon meringue pie might just become your new favorite dessert. It’s got that zingy lemon brightness, fluffy meringue cloud on top, and a buttery crust all without the carb-load. 

Plus, it’s surprisingly simple to whip up, even if you’re not usually a baking superstar. And if you’re someone who has struggled with pie crust disasters or overly sweet fillings, this recipe is your kind and tasty fix.

Why You Will Love This Recipe

Sugar-free and keto-friendly. This pie lets you indulge your sweet tooth without derailing your low-carb lifestyle or keto diet. No sugar crashes here, just the natural tartness of lemon and a creamy, satisfying texture.

Just 4 g net carbs for a slice of heaven! Nutritional information is at the bottom of this page on the printable recipe card. 

Simple yet impressive. You might think making meringue would be a kitchen adventure best avoided, but this recipe breaks it down into easy steps that anyone can follow. It’s a dessert ready for impressing guests or quiet weekends alike.

Balanced flavors and textures. The bright lemon filling contrasts beautifully with the fluffy, lightly toasted meringue topping and crispy, buttery crust. It’s like the pie version of a standing ovation for your taste buds.

Simple Ingredients and Substitutions

Keto Pie Crust

Coconut flour makes the perfect low-carb, gluten-free crust. It’s slightly sweet, flaky, and bakes into a golden base that holds up well without adding high carbs or spiking blood sugar.

You could swap it for almond flour to make a buttery almond flour crust, but be aware you’ll need to adjust quantities since coconut flour absorbs moisture differently.

Lemon Juice and Zest

Fresh lemon juice and zest are the stars here, providing that unmistakable fresh tartness that defines lemon meringue pie. Bottled lemon juice would work in a pinch, but fresh really makes all the difference in flavor.

Eggs

Eggs play a double role: the yolks help thicken the lemon filling, while the whites whip up into soft peaks to make the airy meringue topping.

If you’re hesitant about raw egg whites, it is getting cooked for the Swiss Meringue, but if you prefer, you can also purchase a carton of egg whites that are pasteurized.

Allulose or Monk Fruit Sweetener

These sugar alternatives keep the pie sweet yet low-carb. They don’t spike your blood sugar and work well in both the filling and meringue. If you’re new to these sweeteners, start slow and adjust to taste. I used powdered Allulose and liquid monk fruit sweetener. 

If you want to swap these, please stick with powdered low carb sweetener as granulated sweetener will make the filling grainy and the meringue grainy too.

Any low carb sweetener that is in the sugar alcohols family is not recommended since sugar alcohols like erythritol tend to crystalize once refrigerated. 

Cream Cheese or Butter

These add richness to the crust and filling, creating that luscious mouthfeel without extra carbs. You can use either depending on what you have handy; both work beautifully. The melted butter comes in at the end of cooking the lemon curd filling. I have not tested this with heavy cream. 

Pro Chef Tips

#1 Use room temperature eggs for meringue

When whipping egg whites, it’s much easier to achieve stiff, glossy peaks if your eggs are at room temperature. Cold eggs can slow down the process and make the meringue less stable, so plan ahead and let them sit out before you start.

#2 Gradually add sweetener to meringue

Add your low carb sweetener slowly while whipping the egg whites to help dissolve it fully and avoid gritty texture. This also makes the meringue glossy and smooth, giving you that perfect cloud-like finish.

#3 Blind bake the crust

To ensure your almond flour crust doesn’t get soggy, blind bake it first for about 10-12 minutes. This step helps maintain that crisp buttery base, which contrasts nicely with the creamy lemon filling.

#4 Zest before juicing

Always zest your lemon before you squeeze it for juice to avoid losing any flavorful zest bits that can enhance the filling. Also, zest only the yellow part to prevent bitterness from the pith.

#5 Toast meringue lightly

For an inviting golden top, use a kitchen torch or broil the meringue for just a minute or two. Keep a close eye though; meringue can go from beautifully browned to burnt faster than you think.

Equipment:

Large Mixing Bowl
Electric Mixer or Stand Mixer
Pie Dish (9-inch)
Saucepan
Spatula
Whisk
Kitchen Torch or Oven Broiler

Troubleshooting Common Problems with this Recipe

Meringue Weeps or Sheds Liquid. This can happen if the meringue isn’t whipped enough or if the pie isn’t cooled properly.

Make sure to whip your egg whites to stiff peaks.

Crust Soggy or Too Soft
Blind baking the coconut flour crust is key to preventing sogginess. Also, avoid overfilling the pie as too much moisture can weaken the crust’s crispness.

Lemon Filling Too Runny
Make sure to cook the filling long enough for it to thicken properly. Using fresh lemon juice and adding a bit of xanthan gum can help stabilize the filling if needed. I did not need any xanthan gum. 

Meringue Doesn’t Brown
If you don’t have a kitchen torch, broil the meringue under close watch for 1-2 minutes. Keep the oven rack near the top but be careful not to burn it.

Freezing & Storing Leftovers

​Freezing:

This pie freezes well if you cover it tightly with plastic wrap and foil. For best results, freeze before adding the meringue topping, then add fresh meringue when ready to serve.

Thaw the crust and filling overnight in the fridge and then whip fresh meringue before serving.

Storing:

Keep leftovers covered in the refrigerator for 3-4 days. Because meringue can soften over time, it’s best to enjoy the pie within a couple of days for that light fluffy texture.

More Like Lemon Meringue Pie Recipes with a low-carb twist

Mini Lemon Meringue Pie Tarts

Mini Lemon Curd Tarts

Lemon Cream Pie

Lemon Fluff

If you’ve been putting off making lemon meringue pie because of sugar or carbs, I hope this recipe changes your mind. It’s a gentle invitation to enjoy delicious treat that feels indulgent without the sugar rush or guilt. 

Once you get the hang of the steps, the process might even become a fun new kitchen ritual. And hey, nothing like a slice of bright, creamy lemon pie with cloud-like meringue to lift your spirits anytime you need a little sweet escape.

Sugar Free Keto Low Carb Lemon Meringue Pie