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Mad Creations Keto Recipes
Lemon meringue cupcakes

Keto Lemon Meringue Wreath Cupcakes

These delicious Keto Lemon Meringue Cupcakes are not only pretty but super easy to make as well.
5 from 5 votes
Prep Time: 45 mins
Cook Time: 2 hrs
Total Time: 2 hrs 45 mins
Course: Dessert
Cuisine: Australian
Recipe Category: Low Carb
Calories: 302kcal
Author: Megan Ellam
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Servings: 10 SERVES
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Equipment

  • 3 piping bags
  • Yellow gel colour
  • 3 piping tips – small open, 1M and star

Ingredients

LEMON CUPCAKES

  • 50 g light olive oil
  • 50 g powdered sweetener or to taste I used Swerve
  • 200 g almond meal
  • 4 large eggs
  • 50 g sour cream
  • 1 teaspoon lemon juice & zest
  • 2 teaspoons baking powder

MERINGUE

  • 3 egg whites weight 120g
  • ½ teaspoon cream of tartar
  • 40 g powdered sweetener I used Swerve, 20g extra
  • ¼ teaspoon xanthan gum
  • 1 teaspoon lemon juice
  • 1 teaspoon vinegar
  • 1 batch Lemon Curd click for recipe
  • 300 ml thickened cream whipped with extra 20g powdered sweetener.

Instructions

CONVENTIONAL METHOD

  • Preheat oven to 160. Line a cupcake tray with 10 cupcake cases.
  • Mix all ingredients in a stand mixer until combined.
  • Spoon into cupcake cases.
  • Bake 15-20 minutes, or until cooked through. Cool on wire rack.

MERINGUE

  • Preheat oven to 100℃. Line 2 baking trays with grease proof paper wipe paper over with paper towel sprayed with oil.
  • Wipe bowl of mixer and whisk with vinegar dry well.
  • Whisk the egg whites and cream of tartar in a stand mixer until soft peaks form.
  • Add sweetener 1 teaspoon at a time mixing well after each addition.
  • Add in xanthan gum and lemon juice and mix well.
  • On one tray draw 10/6cm circles on grease proof paper. Turn paper over.
  • Place piping tips in bags and in one bag paint 4 stripes of yellow colour. Fill both bags with meringue.
  • Place 1 dob of meringue under each corner to stabilize the paper.
  • Pipe meringue in different styles in a round mini wreath making sure the meringue is touching as this will be lifted onto the top of the cupcakes.
  • Pipe extra meringue on other baking tray in different sizes.
  • Place meringue wreath and extra meringues into oven for 90 minutes or until meringue is crisp and dry.
  • Turn off oven allow to cool with oven door closed until completely cooled.

THERMAL METHOD

  • Preheat oven to 160. Line a cupcake tray with 10 cupcake cases.
  • Place all ingredients into mixing bowl. Mix 1 min/speed 3. Follow from Step 3 above to bake cupcakes.

MERINGUE

  • Preheat oven to 100. Line 2 baking trays with grease proof paper wipe paper over with paper towel sprayed with oil.
  • Wipe bowl of mixer and blade with vinegar dry well.
  • Insert butterfly. Add egg whites and cream of tartar and mix 2.5 min/37℃/speed 4/MC off.
  • Set Thermomix to 5 min/37℃/speed 3 and add sweetener 1 teaspoon at a time. Add in xanthan gum and lemon juice for rest of mixing time. Follow from step 6 above.

ASSEMBLY

  • Cut out a small hole in the middle of cupcakes and fill with prepared lemon curd.
  • Place piping tip 1M into piping bag and fill with whipped cream. Pipe onto cupcakes.
  • Place mini meringue wreath onto the top of cupcakes.

Notes

Meringue is placed into position on the day of serving only. Otherwise keep the separate.
Store in an airtight container in the fridge.

Nutrition

Serving: 1serve | Calories: 302kcal | Carbohydrates: 6g | Protein: 8g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 109mg | Sodium: 58mg | Potassium: 174mg | Fiber: 2g | Sugar: 1g | Vitamin A: 567IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 1mg | Magnesium: 6mg | Net Carbs: 4g
Tried this recipe?Mention @meganellam or tag #madcreations!