Good morning, Peeps! I know it’s been awhile (again) since I posted, but we’ve had company and lots going on in our attempt to finally get settled into a normal(ish) routine here in NY. I hope you’ll forgive me for my blogging slackdom when you see the delicious low carb dessert recipe I’ve got for you today though!
Meanwhile, the weather is finally warming up and I’m getting excited about being able to swim and boat in the lake this summer.
I’m FAR LESS excited about getting into a bathing suit, so it’s a good thing my shiny new treadmill is getting delivered today so I can start racking up some miles! My new running shoes have been sitting on the closet shelf just waiting to get broken in, and I’m thrilled to finally be able to start using them!
I’ll also be hitting the Egg Fast Plan this week to undue the damage done by indulging in copious amounts of fresh cannolis and other pastries from a local Italian market we hit this weekend with my in-laws.
It was fun while it lasted, but now I feel lousy and I’m looking forward to both feeling better and ditching the digestive misery and bloating that comes from main-lining gluten and sugar all weekend. Those cannnnnoliiiiis tho!
You know what DOESN’T make you bloated and guilty but also tastes amazing?
These Low Carb Strawberry Rhubarb Meringue Pie Bars!
Seriously. You need these in your life STAT. Don’t be intimidated by the three layers either – it’s not a complicated recipe to follow, and the most tedious part is separating the eggs.
Originally these weren’t going to have the meringue layer – it was just going to basically be a strawberry-rhubarb version of my recent Low Carb Lemon Bars recipe. While I was waiting for the crust to prebake though, I was brainstorming what to do with the whites for a separate recipe and made a strawberry meringue cookie.
I tasted one from the first batch and it was really good – but then I thought, this would be AWESOME on top of the bars and then it would be like a meringue pie. Incidentally, you could also do that to the low carb lemon bars recipe with your extra egg whites.
I hesitated in case it didn’t work, and I didn’t want to ruin the bars, but decided to go with it in the end and man am I glad I did!
The end result is a sturdy lemon cookie crust, offset by the rich and pleasantly tangy strawberry and rhubarb curd filling, and then the ethereal and slightly creamy meringue on top. BLISS.
Words just don’t do it justice – this is by far one of the best low carb desserts I’ve ever created, and I can’t wait for you guys to try them and report back!
To boost the pink color for the photos, I used some organic beet crystals that I had purchased awhile back as part of my gut health improvement efforts. It’s not necessary but does give a lovely color without dyes or chemicals. Alternatively you can use a drop or two of red food coloring if you’re not opposed to it, or just go au natural and get less of a pink hue to the end result.
Also, you’ll only need about half of the meringue mixture for the top of your bars, leaving plenty to do a tray of the low carb strawberry meringue cookies as well! Keto friendly cookies AND pie from the same recipe? Now that is a win/win if I’ve ever heard of one!Print
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Finally, I’ve got lots of great low carb and gluten free e-cookbooks out, and I’m currently running a special where you can get all five of them (over 150 recipes) for just $19.99! Get more information over on the Cookbooks page!