Keto Lemon Meringue Tartlet Tower

Allergens

Eggs, Almonds

Ingredients

• 1 cup almond flour
• 1/4 cup unsalted butter, melted
• 2 large eggs, separated
• 1/4 teaspoon cream of tartar
• 1/3 cup granulated erythritol (or other keto
• friendly sweetener)
• Zest and juice of 3 lemons
• 1/2 cup unsweetened almond milk
• 1/4 teaspoon xanthan gum (optional, for added stability)
• Pinch of salt

Instructions

1. a. Preheat your oven to 350°F (175°C). b. In a medium bowl, combine the almond flour and melted butter. Mix until well incorporated. Press the mixture into the bottom and sides of 8 ungreased mini tartlet pans or small ramekins. c. Bake for 10 12 minutes, or until golden brown. Remove from oven and let cool. d. In a medium saucepan, whisk together the egg yolks, erythritol, lemon zest, lemon juice, and xanthan gum (if using) until smooth. Cook over low heat, stirring constantly, until slightly thickened. Stir in the almond milk and continue to cook until the mixture reaches a pudding like consistency. Remove from heat and let cool. e. In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form. Gradually add erythritol, beating until smooth and glossy. f. Assemble the tartlets by spooning the lemon curd into each crust, then piping or spreading meringue on top. Use a kitchen torch or broil to lightly brown the meringue.

Chef’s Insight

The key to achieving perfect meringue is using clean, dry bowl and utensils, as well as adding the erythritol gradually while beating the egg whites.

Notes

This recipe is suitable for those following a ketogenic diet or low-carb lifestyle. The use of almond flour and erythritol help keep the carbohydrate count low while still providing a satisfying dessert experience.