Keto Lemon Meringue Custard
Ingredients
Custard:
- ⅓ cup monk fruit sweetener
- ½ teaspoon arrowroot powder
- Zest of 2 lemons 1 teaspoon lemon juice 1 ½ cups heavy cream 2 large egg yolks
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Meringue:
- 2 large egg whites room temperature
- ⅛ teaspoon cream of tartar
- 1 tablespoon monk fruit sweetener
- ⅛ teaspoon vanilla extract
Instructions
- Heat heavy cream in a medium saucepan over low heat. Add monk fruit sweetener, arrowroot powder, salt and lemon zest, whisking well.
- Whisk in the egg yolks. Increase heat to medium low. Continue whisking until the mixture begins to simmer.
- Remove from heat. Add vanilla extract and lemon juice, mixing well.
- Pour the custard into four 4-ounce ramekins and set aside.
- For the meringue, whip egg whites and cream of tartar with an electric mixer until soft peaks form.
- Add monk fruit sweetener and vanilla extract. Whip on high until stiff peaks form.
- Spoon the meringue on top of the custard.
- Turn broiler on high and place the top rack about 8-inches from the broiler.
- Place ramekins under the broiler until the meringue is lightly browned (about 1 to 2 minutes, being careful not to burn the meringue).
- Transfer ramekins to the refrigerator and chill for 2 hours before serving.
Nutrition
Calories: 201kcalCarbohydrates: 4gProtein: 4gFat: 19g
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