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

These lemon meringue cupcakes are just as delicious as they look!  I love all things lemon, I use it in my drinks, desserts and even savory dishes.  My mother is visiting from out of state and one thing I used to make for her was lemon meringue pie.  I wrote this recipe to make for her (she’s also on Keto and loving it) as a new twist on my traditional pie.

Look at these gorgeous lemons I found at my grocery store!  This was the inspiration for my 5 Minute Microwave Lemon Curd.  I saw them and just had to make something fabulous with them!

These are so fun and easy to make, and they are filled with my 5 Minute Microwave Lemon Curd, but if you’d rather use lemon curd make on the stovetop, you can use my recipe for Lemon Curd found here.  They both taste amazing, but for this recipe, I prefer the 5 minute method to save on time.

How to Make Keto Lemon Meringue Cupcakes

Ingredients

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

For the Cupcakes

1 3/4 cups super fine almond flour

1/4 cup Oat Fiber (see note below)

2 eggs, divided

2/3 cup sour cream

1/2 cup swerve confectioners

2 teaspoons baking powder

1 teaspoon vanilla extract

2 teaspoons lemon zest

2 tablespoons fresh lemon juice

Pinch of salt

For the Meringue Topping

3 egg whites

1/4 cup swerve confectioners

2 tablespoons swerve granular

1/4 teaspoon cream of tartar

Preparation

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.  Then add in the swerve and continue mixing.

Add in the egg whites and quickly mix just to combine.

Combine the dry and wet ingredients, mixing 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 2/3 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 as gooey inside.  You want them just barely toasted on the outside.

This is the texture that you want!

You might also try Instant Pot Lemon Cheesecake with Meringue Icing!

Note:  The Oat Fiber is really important in this recipe!  I use it in so many recipes, because of the amazing texture it gives whatever I am baking!  It is hands down, the best ingredient I’ve baked with and is really worth buying.  I use Lifesource Foods Oat Fiber 500 because they grind it to a very fine powder and has a mild flavor. I buy it in the 16 ounce bag here.  The bag lasts a while, because you don’t need to use much in your recipes.

Oat Fiber is not the same as Oat Flour, which is made from grinding oats.  Oat Fiber is made from grinding the outer husks of oats and is pure insoluble fiber. Insoluble fiber does not dissolve in water and is not broken down in the digestive tract, so it’s Low Carb and Keto friendly.

These are just some of the great Keto and Low Carb recipes you can make using Oat Fiber:

Blueberry Lemon Muffins

Pumpkin Cupcakes

Chocolate Chip Cookies

Cheddar Jalapeño “Cornbread”

Blueberry Pancakes

Lemon Poppy Mini Bundt Cakes

Rosemary and Kalamata Olive Focaccia

Fluffy Pumpkin Pancakes

Pumpkin Donuts

Cranberry Sauce and Walnut Muffins

More Keto and Low Carb cupcakes…

Lemon Meringue Cupcakes

Chocolate Cupcakes with Peanut Butter Frosting

Gingerbread Cupcakes with Cream Cheese Frosting

Coconut Cupcakes

Lemon Cupcakes with Creamy Lemon Frosting

Pumpkin Cupcakes with Vanilla Cream Cheese Frosting 

Print

Lemon Meringue Cupcakes - Keto, Low Carb & Gluten Free

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

Author Keto Cooking Christian

Course Dessert

Prep Time 5 minutes

Cook Time 18 minutes

Total Time 23 minutes

Servings 10

Calories 230kcal

INGREDIENTS

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

For the Cupcakes

• 1 3/4 cups super fine almond flour
• 1/4 cup Oat Fiber  see note below
• 2 eggs divided
• 2/3 cup sour cream
• 1/2 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
• 1/4 cup swerve confectioners
• 2 tablespoons swerve granular
• 1/4 teaspoon cream of tartar

US Customary - Metric

PREPARATION

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 2/3 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

The Oat Fiber is important in this recipe, as it gives a great bread-like texture. I use Lifesource Foods Oat Fiber 500, because it’s ground to a fine powder and has a very mild flavor.

Oat Fiber is not the same as Oat Flour, which is made from grinding oats.  Oat Fiber is made from grinding the outer husks of oats and is pure insoluble fiber. Insoluble fiber does not dissolve in water and is not broken down in the digestive tract, so it’s Low Carb and Keto friendly.

Nutrition Facts

Lemon Meringue Cupcakes - Keto, Low Carb & Gluten Free

Amount Per Serving

Calories 230 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 7g44%

Carbohydrates 8g3%

Fiber 4g17%

Sugar 2g2%

Protein 8g16%

* Percent Daily Values are based on a 2000 calorie diet.

*All nutritional data is provided as a courtesy and is accurate to the best of my knowledge. I am not a certified Nutritionist, so if you are concerned about this data, please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs and does not include sugar alcohol (Swerve/Erythritol).

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