Keto meringue pie

Meringue pie topping that's keto friendly. Can bake and eat it solo or put over any pie fillings. I bake in individual ramekin over an 1/8 cup of keto granola with 1/2 Tblsp butter and a sprinkle of cinnamon

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Seperate white and yolk of 4 eggs. (Save yolks for some other use later)

Step 2

Allow egg whites to come to room temperature

Step 3

In a very clean, medium, ceramic, glass, or plastic bowl whip the whites with a mixer until they expand to a white opaque Creamy foam. (Make sure bowl is large enough for egg whites to triple in size)

Step 4

Add cream of tartar and continue whipping with mixer till whites are Creamy and starting to make small peaks.

Step 5

Add no calorie sweetener a tablespoon at a time while continuing to whip with mixer.

Step 6

Ready when whites form stiff peaks when still beaters are pulled out of the whites.

Step 7

If baking without a filling, place in a pie, casserole, or ramekin container(s) so that meringue is at least 2 inches deep ( you can heap it as high as you wish.)

Step 8

Place in a 350° f oven for 20 minutes or until top of peaks are golden brown.

Step 9

Cool on wire rack to almost room temperature

Step 10

Either eat immediately or place covered in the refrigerator until ready to eat.