Ingredients
• Crust: 1 ½ cups almond flour, 2 tbsp melted coconut oil, 1 tbsp sugar-free sweetener, pinch salt
• Filling: ½ cup fresh lemon juice, 2 tbsp lemon zest, ¼ cup pure maple syrup or sugar-free sweetener, 2 egg yolks, 1 cup plain Greek yogurt, 1 tsp vanilla
• Meringue: 3 egg whites, 2 tbsp sugar-free sweetener or maple syrup, ¼ tsp cream of tartar, pinch vanilla
Instructions
• Preheat oven to 325°F (165°C). Mix crust ingredients; press firmly into 12 mini muffin cups. Bake 8 mins until golden; cool slightly.
• Whisk lemon juice, zest, sweetener, egg yolks, Greek yogurt, and vanilla until smooth; pour into pre-baked crusts.
• Bake 12-15 mins until filling is set; cool completely on a wire rack.
• For meringue: whip egg whites and cream of tartar until foamy; gradually add sweetener and vanilla, beating until stiff, glossy peaks form.
• Pipe or spoon meringue onto cooled pies; torch lightly or broil 1-2 mins until golden. Chill 30 mins before serving for perfect slices!
• Whisk lemon juice, zest, sweetener, egg yolks, Greek yogurt, and vanilla until smooth; pour into pre-baked crusts.
• Bake 12-15 mins until filling is set; cool completely on a wire rack.
• For meringue: whip egg whites and cream of tartar until foamy; gradually add sweetener and vanilla, beating until stiff, glossy peaks form.
• Pipe or spoon meringue onto cooled pies; torch lightly or broil 1-2 mins until golden. Chill 30 mins before serving for perfect slices!
PREP TIME & NUTRITION :
Prep Time : 15 mins, Cook Time : 25 mins, Total Time : 40 mins (+ chilling), Servings : 12, Calories : 125, Net Carbs: 8g, Fats: 9g, Protein: 5g
Prep Time : 15 mins, Cook Time : 25 mins, Total Time : 40 mins (+ chilling), Servings : 12, Calories : 125, Net Carbs: 8g, Fats: 9g, Protein: 5g