Keto Russian Meringue Pies (Корзиночки с Безе)!

My Aunt used to make these when I was little, and even though its been modified to be keto friendly, I can still feel the same taste and the memories. – Aida

Crust Ingredients:
  • 1-1/2 Cup Blanched Almond Flour (I used Blue Diamond)
  • 1 Large Egg
  • 3 TBS Monkfruit Sugar (I used Lankano)
  • 2 TBS Unsweetened Almond Milk (I used Silk Vanilla Almond Milk)
  • 1 TSP Baking Powder
  • 1/8 TSP Sea Salt
  1. Preheat oven to 350F (175C).
  2. Whisk the eggs and sugar together in a bowl.
  3. Mix in the remaining ingredients in the egg mixture until smooth dough forms.
  4. Prepare cupcake sized forms or individual pie forms.
  5. Divide the dough into the number of forms (I made 4). Wet fingers, and press dough into shape of the form.
  6. Bake until crust is lightly golden (~17 min).
  7. Remove from oven and cool in pan for 10 min before adding filling.
Instructions (cont)
  1. Preheat oven to 250F (120C).
  2. Fill each cup to the top with Preserve (~1 TBS each).
  3. Put desired amount of Meringue on top.
  4. Bake for 10 min.
  5. Cool and Enjoy!

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