Keto Crustless Lemon Meringue Pie

You can double this recipe, or triple it, very easily, to make it into a pie large enough to share with others. For this, you would want a crust, which I haven’t included in this recipe. I’ll add a low-carb pie crust in a new post. Or you could just do a web search. There are lots of recipes out there.

keto lemon meringue

This 2-serving crustless pie ended up being consumed by me and six small people. I gave them about a third of it, a big bite each. This breakfast ended up being my only meal of the day, it was so filling. You could make this a dessert and serve four fat-adapted people instead of two, but for me it’s a treat and a meal. Do not attempt to feed this as a dessert to people who ate carbohydrates with their meal. They’ll probably die.

Keto Lemon Meringue Pie

A crustless dessert made of lemon curd and meringue
Prep Time10 mins
Cook Time5 mins
Cooling time3 hrs
Total Time3 hrs 10 mins
Course: Dessert
Cuisine: Keto
Keyword: keto, low carb
Servings: 2
Author: GAHCindy

Ingredients

  • 6 egg yolks
  • 5 tbsp butter or ghee
  • 2 tbsp erythritol/stevia blend sweetener adjust to personal preference
  • 1 lemon, juiced and zested
  • 2 or 3 egg whites have at room temperature for best results
  • 1 tsp erythritol/stevia blend sweetener adjust to personal preference
  • 1/4 tsp cream of tartar

Instructions

  • Combine in a saucepan the egg yolks, butter or ghee, 2 T sweetener, lemon zest, and lemon juice.
  • Over medium heat, stir the mixture until it begins to thicken.
  • When the curd coats a spoon and begins to pull away from the bottom and sides of the pan with stirring, remove from heat.
  • Strain out lemon zest and lumps with a jelly strainer to leave a smooth curd.
  • Pour the curd into 2 individual ramekins or an 8-ounce baking dish.
  • Refrigerate for at least 3 hours, until completely cooled.
  • Just before serving, use a hand mixer or stand mixer to whip two to three of the reserved egg whites with 1 teaspoon of sweetener and the cream of tartar. Beat until stiff peaks form.
  • Spoon or pipe beaten egg whites onto the top of the lemon curd.
  • Place under a low broiler until meringue is browned. Watch carefully, as this goes very quickly!
  • Serve immediately, or hide in the schoolroom and eat both servings yourself.

If you’re strictly carnivore (and I typically am, but I can get away with some lemon juice and sweetener, so why not?), you can make a savory version by leaving out the plant stuff and adding just salt, whatever seasonings you tolerate, and a tablespoon or so of chicken broth. It tastes like little more than eggs and butter, but the texture is a very different experience. I quite like it.

 

Homemade CLEAN Mayo

Do you hate it as much as I do when a blogger posts seventeen paragraphs of text before giving you the recipe? Here ya go. Scroll on down for the blog post, if you care for it:

Clean Keto Mayonnaise

A healthy mayo that uses no seed oils or sugar
Prep Time5 mins
Course: Condiment
Keyword: keto

Equipment

  • Immersion blender

Ingredients

Instructions

  • Add all ingredients except coconut oil to a wide mouthed glass jar (or whatever you'd like to store your mayo in).
  • Slowly drizzle the coconut oil into the rest of the ingredients as you blend with your immersion blender.

Notes

This recipe doubles easily. 
You can add any number of herbs and spices to this to punch it up even more. 

Anybody can make mayonnaise, and from almost any oil. It’s not even hard, so why doesn’t everybody do it? The devil is in the details. You’ll be glad to hear that I’ve exorcised this particular demon for you, so you can now have the best possible mayonnaise, without compromising your health.

Most any mayo you find in the grocery store, even the ones that tout their use of healthy fruit oils like olive or avocado, still use canola or soybean oil as their base. You can get a few clean brands (Primal Kitchen is pretty good), but they cost so much it’s hard to stomach the purchase. They also don’t taste as good as this mayo does, in my opinion.

There’s a good reason for the use of seed oils in mainstream mayonnaises, beyond their cheapness. It is just really hard to emulsify animal fats into a properly textured mayonnaise. Olive oil has a whang to it that makes it less than desirable for that particular application, and avocado oil is even more expensive. Also, a lot of people are allergic to avocados.

A lot of carnivores love bacon grease mayo. I don’t care for either the taste or the texture. Some use lard, barely melted on the stove, but I don’t like the texture of that, either. Good coconut oil is too solid when refrigerated.

But we really like our mayonnaise around here. So what to do?

I have found just one product that I can both afford and that gives the flavor and mouthfeel of the very best mayonnaise. It’s a liquid coconut oil from Carrington Farms. (I don’t receive any compensation from my links. I just like the product.) One bottle, costing less than $12 gives me about 4 cups of mayonnaise, which makes it a sight less expensive than the paleo-type mayo that you find in the store for $12 a pint.

I can’t personally consume it because coconut oil taken internally gives me a rash, but Get Along Husband and the kids love it. I hope you enjoy it, too!

 

 

 

 

Basic Keto Layer Cake

If you’re trying to avoid carbs for the holidays, and need some cheats to get past the dessert trap, here’s a nice way to fool your brain into thinking it’s getting sugar. This Basic Keto Layer Cake recipe has zero blood sugar impact for me. It has never knocked me out of ketosis (NTTAWWT). Everybody is a little bit different with sweeteners, so I recommend using one you know is good for you. The erythritol/stevia blends are the best options I’ve found.

Like most of the things we eat around here, this cake is very specific to our family’s allergy needs. This recipe is made without nuts, grains, or dairy.

chocolate frosted chocolate layer cake

You get no professional-looking photos on this blog. 😉

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