This low carb sorrel recipe uses our sugar free sorrel jam for a vibrant keto meringue pie. With a coconut flour crust and sugar free meringue topping this makes for a colorful dessert.
The spicy tart and slightly sweet flavor of the sorrel makes a great pie filling and a great alternative to keto lemon meringue pie. The bright colour makes this a great Christmas meringue pie too!
WHAT IS SORREL?
This sorrel is not the green herb but a vibrant hibiscus flower called Roselle Hibiscus Sabdariffa. Often called hibiscus, it is also known as Sorrel, Roselle and Bissap. Here in Saint Lucia we call it Sorrel. It's rich in antioxidants, vitamin A and vitamin C.
Sorrel in the Caribbean is known more for its use in drinks, especially a Jamaican sorrel drink with cinnamon sticks and orange peel for Christmas. Sometimes with a dash of rum too!
The taste of sorrel is similar to cranberries with a slightly tart flavor and goes well with strong spices such as cinnamon, ginger and nutmeg.
HIBISCUS DESSERT INGREDIENTS
This recipe used the fresh pods from the sorrel but but you could make this with dried sorrel and hibiscus too. Sorrel has a natural pectin so you don't normally need to add any other thickener.
The pie crust is a rich sweet coconut flour crust made in the food processor.
Meringue is a great dish to make sugar free by using a powdered low carb sweetener. We prefer allulose, but monk fruit or erythritol will work too.
HOW TO MAKE KETO SORREL MERINGUE
If you already have made our sorrel jam you can just make the pie crust and meringue topping for a quicker recipe.
We would suggest that the dish is made in this order:
- Sorrel/Hibiscus Jam - This needs to cool thoroughly to thicken.
- Pie Crust - The crust can be made ahead.
- Meringue topping - this needs to be made with room temperature eggs to ensure a firm volume.
Mix the pie dough in a food processor
Bake the crust for 10-15 minutes
Fill the pie crust with sorrel jam
Pipe the sugar free meringue and bake
This sorrel keto meringue pie is delicious served freshly made but is equally as tasty the next day. Store this hibiscus dessert in the refrigerator and it should last up to 3 days.
FREQUENTLY ASKED QUESTIONS
If you don't like coconut flour, the pie crust can be made with almond flour instead. You will need to increase the volume of almond flour to at least 2 cups.
If you can't find sorrel or dried hibiscus, try this recipe with cranberries. They don't thickened as well as sorrel so you may want to add a ¼ teaspoon of xanthan gum to the filling.
MORE LOW CARB PIE RECIPES
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Sorrel (Hibiscus) Meringue Pie
- 1 lb sorrel pods
- 1 cup water
- ¼ teaspoon cloves, ground
- ¾ cup allulose or other low carb sweetener
- ¾ teaspoon cinnamon
- 4 large egg whites
- ¼ teaspoon cream of tartar
- ¼ cup allulose
- ½ teaspoon vanilla extract
Make the Sorrel Jam
- Remove the petals from sorrel pods.
- Break the pods into pieces and place in a large saucepan.
- Cover the sorrel with water, bring to the boil, cover and simmer on a medium heat for 10 minutes.
- Add the low carb sweetener, cloves and cinnamon. Simmer for another 15 minutes until thickened.
- Remove from the heat and cool for it to thicken.
Make the Pie Crust
- Place coconut flour, butter, eggs, allulose, vanilla and salt in a food processor. blitz until you have a dough. If it is too crumbly, add cold water.
- Remove and wrap in parchment paper. Place in the refrigerator to chill for 30 minutes.
- Preheat the oven to 180C/350F.
- Grease/butter an 9 inch pie dish and place the pastry ball in the centre. With clean hands, gently press the pastry into the plate and up against the edges to make the crust.
- Place the pie dish on a baking tray and bake for 10-15 minutes until slightly golden and firm.
- Remove from the oven and set aside.
Make the Meringue Topping
- In a large mixing bowl, whisk the egg whites with the cream of tartar until firm.
- Slowly whisk in the vanilla and sweetener and whisk until you have stiff peaks.
- Preheat the oven to 150C/300F degrees.
- Spoon the sorrel jam filling into the pie crust.
- Pipe the meringue mixture over the sorrel layer.
- Place the pie dish on a tray and bake for for 18-20 minutes until the meringue is light and golden.
- Serve and enjoy!