Keto Lemon Meringue Cupcakes

Name: Keto Lemon Meringue Cupcakes
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 10 serving
Ingredients: 1 cup 5 Minute Microwave Lemon Curd; 1 ¾ cups Super Fine Almond Flour; ¼ cup oat fiber; 2 eggs; ⅔ cup sour cream; ½ cup Swerve confectioners; 2 teaspoons baking powder; 2 teaspoons lemon zest; 2 tablespoons fresh lemon juice; 1 teaspoon vanilla extract; Pinch of salt; 3 egg whites; ¼ cup Swerve confectioners; 2 tablespoons Swerve Granular; ¼ teaspoon cream of tartar

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
28 mins
Servings
10
Calories
230 kcal
Course
Dessert
Cuisine
American

Keto Lemon Meringue Cupcakes

Iris Warren

Report

A fun twist on a lemon meringue pie, with a light and fluffy meringue that tops cupcakes filled with homemade lemon curd!

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

1 cup 5 Minute Microwave Lemon Curd or my traditional Lemon Curd

For the Cupcakes

1 ¾ cups Super Fine Almond Flour
¼ cup oat fiber see notes
2 eggs divided
⅔ cup sour cream
½ cup Swerve confectioners
2 teaspoons baking powder
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Pinch of salt

For the Meringue Topping

3 egg whites
¼ cup Swerve confectioners
2 tablespoons Swerve Granular
¼ teaspoon cream of tartar

Add to Shopping List

Instructions

To Make the Cupcakes

Preheat oven to 350F. Add the flour, baking powder, oat fiber and salt to a bowl and whisk together, then set aside.
Separate the eggs, and set yolks aside. Whip up the egg whites until you have soft peaks. Add the sour cream, lemon juice, lemon zest and vanilla extract to the egg yolks and mix.
Add in the swerve and continue mixing. Then add in the egg whites and quickly mix just to combine. Add the dry ingredients into the wet and mix by hand.
Scoop into a silicone muffin pan, silicone cupcake liners or paper liners. Bake for 15 minutes.

To Make the Meringue Topping

While the cupcakes are baking, add the egg whites and cream of tartar a large mixing bowl (or stand mixer) and whip to soft peaks. Then slowly add the swerve while mixing to stiff peaks.
Transfer the mix to a piping bag fitted with the tip of your choice. If you don't have piping tips, you can add to a food storage baggie, cut a hole at the tip and pipe on that way.

To Finish the Cupcakes

Increase oven temperature to 400F. Add the lemon curd filling into a piping bag fitted with a large round rip. Gently push the tip into the center of the cupcake and squeeze a little of the filling into it.
Pipe the meringue over the top of the cupcakes, as if you were frosting them. Place them back into the oven on the upper ⅔ rack and bake for 3-4 minutes or until the meringue is toasted. Do not over-bake!! If they bake too long, the tops will be more like meringue cookies, and not a little gooey inside. You want them just barely toasted on the outside.

Notes

Oat Fiber is made from grinding the outer husks of oats. How healthy is oat fiber? It's pure insoluble fiber, which doesn't dissolve in water and isn't broken down in the digestive tract, so it has zero net carbs and is perfect for a Keto Diet. It helps give a more traditional texture and that's why I use it so often. Check out all the Keto Oat Fiber Recipes you can make!
To get the best results, it's best to use oat fiber if you can. If you're unable to find it, try a combination of psyllium husk powder and coconut flour. Since both are very absorbent, you might have to add more liquid.