Keto Lemon Meringue Custard
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Keto Lemon Meringue Custard
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This makes a total of 4 servings Keto Lemon Meringue Custard. Each serving comes out to be 353.87 Calories, 35.38g Fats, 2.85g Net Carbs, and 4.97g Protein.
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Ingredients
For the Custard:
- ⅓ cup stevia erythritol blend
- ½ teaspoon xanthan gum
- Pinch salt
- lemon zest from 2
- 1 ½ cups heavy whipping cream
- 2 egg large yolks
- ½ teaspoon vanilla extract
- ½ teaspoon lemon extract
For the Meringue:
- 2 egg room temperature, large, whites
- ⅛ teaspoon cream of tartar
- 1 tablespoon stevia erythritol blend
- ⅛ teaspoon vanilla extract
Instructions
- In a medium saucepan, combine 1/3 cup sweetener, xanthan gum, salt, and zest.
- Place saucepan on the stove and whisk in about a tablespoon of the heavy cream. Turn heat to low and gradually add the remaining cream, 1-2 tablespoons at a time. Be sure to whisk thoroughly between each addition.
- Once all of the cream has been added, whisk in the egg yolks. Increase heat to medium-low, stirring frequently.
- When the mixture begins to simmer, remove from heat and stir in ½ teaspoon of vanilla and lemon extract.
- Transfer the mixture to four 4-oz. ramekins or your desired oven-safe serving dish. Prepare the meringue right away so the custard will still be warm when the meringue is spread on top.
- In a small bowl, whip together the egg whites and cream of tartar using an electric mixer at medium-high speed until soft peaks form.
- Add 1 tablespoon of sweetener, and 1/8 teaspoon of vanilla ,and beat at high speed until stiff peaks form.
- Evenly spoon the mixture onto each of the custards. Be sure to seal the edges of the custard with the meringue. To create peaks, press down on the meringue with a spoon and then briskly lift upward.
- After spreading the meringue, adjust top rack of your oven so it is about 8 inches below the broiler element. Turn the broiler to high heat. Transfer the ramekins to a cookie sheet and place the sheet on the top rack. When the meringue begins to brown (about 10-20 seconds), turn around the cookie sheet and broil for another 10-20 seconds. The tips of the meringue should be brown, but the base should still be white. Do not over-brown the meringue as over-browning can make the meringue tough.
- Once the meringue has been toasted, transfer the ramekins to the refrigerator until serving.
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