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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!
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
Gingerbread Cupcakes with Cream Cheese Frosting
Cheddar Jalapeño “Cornbread”
Blueberry Pancakes
Lemon Poppy Mini Bundt Cakes
Rosemary and Kalamata Olive Focaccia
Cinnamon Roll Waffles with Cream Cheese Icing
Lemon Cupcakes with Creamy Lemon Frosting
Chocolate Peanut Butter Cupcakes
Fluffy Pumpkin Pancakes
Pumpkin Donuts
Cranberry Sauce and Walnut Muffins
Tiramisu Pancakes
Lemon Meringue Cupcakes - Keto, Low Carb & Gluten Free
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
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.
[…] Get the recipe at KetoCookingChristian […]
These look so yummy! I was a little confused about the whites and yolks for the cupcakes. But I think what the reason is step 3 under the cupcakes. It says to add in the “whites,” but I think this is where you would add in the yolks. Is that right?
Hi Roxana,
No, the recipe is stated correctly. You step 2 says to separate the eggs, set the yolks aside and whip the egg whites. Then says to add the sour cream, lemon juice, lemon zest and vanilla extract to the egg yolks and mix. Then step 3 says to mix in the Swerve, then add in the egg whites (to mix into the egg yolk mixture). The lastly, mix in the dry ingredients into the wet. Sorry if that sounded confusing though, I hope it all makes more sense now 🙂
can you freeze these?
Hi Betty,
I’ve actually not tried freezing them yet, so I can’t say for sure. If you would like to try, I would only prepare the cupcakes with the filling and once they are thawed and ready to serve, then put the meringue topping and bake as directed. I hope that helps!
[…] Lemon Meringue Keto Cupcakes […]
Hi, could i make these with Coconut Flour? My stomach doesn’t like Almond flour. Thanks!
Hi Nancy,
I honestly couldn’t say for sure, since I’ve never tried using coconut flour in this recipe. I know it’s much more absorbent than almond flour, so if you tried using it, you would have to add more egg and liquids to the mix.
do you have to grease silicone muffin pans? Do these need to be refrigerated if you aren’t serving til the next day?
Typically no, but I like to just in case. I would store them in the fridge until you are ready to serve. I might even wait to make the meringue, until the day you serve them.