/Keto Rhubarb Lemon Meringue Squares From My Grandma’s Kitchen!

Keto Rhubarb Lemon Meringue Squares From My Grandma’s Kitchen!

Source: https://ketogenicwoman.com/keto-rhubarb-lemon-meringue-squares/

Keto rhubarb lemon meringue dessert squares made with almond flour.

A very easy, yet deluxe low-carb dessert making use of this humble rhubarb.  Bottom cake layer is moist and lemony, the middle layer is a sweet, yet sour rhubarb custard and the top a wonderful fluffy meringue.

Don't allow the 3 layers scare you!  This is a very simple to make dessert that will surprise you in how yummy it tastes!

I found this recipe from my grandma's collection my Aunty Irma put together for your family.  It had been titled'Spring Rhubarb Dessert'.  The subtitle was'Art's favourite dessert'. 

When I gave my sister a bit, she adored said No wonder it was his favorite!  My super picky 21 year-old son loved it.  You will love it as well!

At first I was a little intimidated by it, but it was amazingly simple to flip this Spring Rhubarb Dessert into my Keto Rhubarb Lemon Meringue Squares.

Could I Eat Rhubarb on Keto?

A lot of folks are not aware that rhubarb is truly a vegetable rather than a fruit!  This is only because rhubarb is often featured in recipes that are associated with fruit such as crumble and curry recipes.

If you are wondering why how many net carbs in rhubarb, you'll be pleasantly surprised to learn that 1 cup of diced rhubarb has just 26 calories and 3.3 web carbs.  You'll figure out other Rhubarb Nutrition Facts in this article

Hence that the solution is a resounding YES!  Feel free to consume rhubarb on Keto!

Gather These Items with this Low Carb Rhubarb Dessert Recipe

Food Ingredients needed:

  • Rhubarb
  • Lemons
  • Almond Flour
  • Sweetener.  I recommend all natural anti carbohydrate monkfruit sweetener, this Thus Nourished sweetener from Amazon or this Lakanto monkfruit.

    Tools and Equipment required:

    suggestions for Making Keto Rhubarb Lemon Meringue Squares

    • The original recipe calls for your juice and zest of 1 orange.  I didn't possess an orange so I used 2 tbsp. If I have an orange at the house, I might try it if I do I really 'll report back with an update.
    • You're able to meal prep by creating the rhubarb custard filling out a day ahead and refrigerate till you're ready to bake.
    • That I couldn't locate my cream of tartar, and so I made it without and it was perfectly nice
    • When the baking is completed, let cool and then refrigerate until cold.  The lemon flavor pops down to the base layer and the outcome is a super moist, lemony parcel of paradise.
    • For individuals using distinct sweeteners:  The recipe calls to the subsequent amounts of sugars (which I reduced with this recipe), 1/4 cup at the bottom layer, 1 1/4 cup in the custard layer, and 1/3 cup at the meringue.

    Keto Rhubarb Lemon Meringue Squares Printable Recipe Card

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    Keto Rhubarb Lemon Meringue Squares Out Of My Grandma's Kitchen!

    Keto Rhubarb Lemon Meringue Squares From My Grandma's Kitchen!

    Keto Rhubarb Lemon Meringue Squares. A very simple, yet deluxe low-carb dessert getting the most out of this humble rhubarb.  Bottom cake layer is moist and lemony, the middle layer is really a sweet, yet tart rhubarb custard along with the shirt a wonderful fluffy meringue.

    Prep Time
    15 minutes
    Cook Time
    30 minutes
    Entire Time
    45 minutes

    Ingredients

    • Bottom Layer
    • —————
    • 1 1/2 cups almond flour
    • 1/4 cup Flavor
    • 1/2 cup softened butter
    • Filling
    • ——–
    • 4 cups chopped rhubarb
    • two tablespoons butter
    • 1 cup sweetener
    • zest and juice of 2 lemons
    • 3 egg yolk beaten (reserve whites)
    • Topping
    • ———-
    • 3 egg whites
    • 1/4 cup simmer
    • 1/2 tsp cream of tartar

    Instructions

    1. Combine almond milk, sweetener and softened butter
    2. Press into bottom of 9 x 13 cake pan
    3. Bake at 350 for 10 minutes
    4. While cake pan is baking, heat rhubarb, lemon juice and zest and butter. Bring to a boil and stir in sweetener. Simmer until slightly thickened. Remove from heat and stir in beaten egg yolk.
    5. Spoon rhubarb mixture over bottom layer
    6. Whip egg whites with cream of tartar and sweetener until stiff peaks form.
    7. Bake at 350 for about 15-20 minutes or until meringue is golden color.
    8. Cool and store in fridge

    Notes

    • For individuals utilizing different sweeteners:  The recipe calls for the following quantities of sugar (that I lowered for this recipe), 1/4 cup at the bottom layer, 1 1/4 cup at the custard layer, also 1/3 cup in the meringue.

    Nutrition Information:

    Yield:

    20

    Serving Size:

    1 square

    Amount Per Serving:

    Ingredients: 114 Total Fat: 11g Carbohydrates: 3g Fiber: 1g Sugar: 1g

    Nutritional advice for your recipe is supplied as a courtesy and is approximate only. We cannot guarantee the accuracy of the supplements information given for any recipe on this site. Erythritol carbs are not included in carbohydrate counts as it has been shown to not impact blood sugar.

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