Thursday, February 28, 2019

Keto Lemon Meringue Custard

I've experimented with a lot of keto recipes. I found that baked recipes such as cake and cookies are difficult to get a good texture. But custards and puddings are very easy to make for a keto diet which is very high in fat and low in carbs.

This recipe has been a favorite. You could pour the custard into a low-carb pie crust for pie, but I just serve it as custard. It is pretty enough to serve to guests.

Keto Lemon Meringue Custard

1/2 tsp stevia (or 1 T Truvia)
1/2 tsp  xanthan gum (optional)
1/8 tsp salt
1/2 T lemon juice
1 1/2 cup heavy whipping cream
2 egg yolks
1/2 tsp lemon extract

2 egg whites
1/8 tsp cream of tartar
1/8 tsp stevia
1/8 tsp vanilla

For custard: in saucepan combine stevia, xanthan gum (if using), salt, and lemon juice. Whisk in cream. Combine well. Whisk in egg yolks. Cook on medium heat, stirring often. When mixture simmers, remove from heat and add extract. Pour into four 4-oz ramekins or other oven-safe serving dish. (I use 1-cup Pyrex dishes.)

Immediately prepare meringue. In small bowl, whip egg whites and cream of tartar until soft peaks form. Add stevia and vanilla and beat at high speed until stiff peaks form. Spoon meringue over each custard pushing to the edge to seal.

Place custards in oven a few inches under broiler and broil at high heat for 30-60 seconds until just beginning to brown on tips of meringue.  Cool. Serve.


  1. Can the lemon juice be excluded and extract exchanged for vanilla? I want to use what I have on hand as a treat for my diabetic husband.

    1. Yes. It would just be a vanilla custard. I've omitted the lemon and added flaked coconut for a coconut cream custard. Yum.

    2. I have coconut, oh it could be toasted. Thank you!

  2. Love the Keto recipes! Keep them coming!

  3. This sounds delicious; I'm anxious to try it! Thanks for the recipe. Prayers for you and your family.

  4. This looks lovely! You are an amazing keto cook!!

    I am doing keto for my father's cancer, but it's a relatively dairy-free version of keto, via the book "The Plant Paradox." I wondered if you'd heard of that? It approves only A2 protein dairy, which I haven't yet found around here (still researching), so it's been easier to keep it dairy-free so far. I wonder if I could make your keto pudding with a combination of almond milk and butter-flavored coconut oil (which has worked well for other recipes, believe it or not!!).

    Thanks for the recipe!!

    1. I've looked at the Plant Paradox book a little bit at the library but don't know much about it. I'm sure you could adjust this recipe with almond milk and coconut oil.


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