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sorrel meringue

Sorrel (Hibiscus) Meringue Pie

Course: Desserts
Cuisine: Caribbean, Low Carb
Keyword: hibiscus recipes, sorrel recipe
Prep Time: 30 minutes
Cook Time: 45 minutes
Pastry chilling time: 30 minutes
Total Time: 1 hour 45 minutes
Servings: 8 slices
Calories: 179kcal
Author: Angela Coleby
This keto meringue pie is a colourful dessert made with sorrel (hibiscus) and a coconut flour pie crust. A colourful slice for dessert!
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Pie Crust

  • ¾ cup coconut flour
  • ½ cup butter cold and cut into pieces
  • 2 large eggs
  • 2 tablespoons allulose or other low carb sweetener
  • 1 teaspoon vanilla
  • ½ teaspoon salt

Sorrel Filling

  • 1 lb sorrel pods
  • 1 cup water
  • ¼ teaspoon cloves, ground
  • ¾ cup allulose or other low carb sweetener
  • ¾ teaspoon cinnamon

Meringue Topping

  • 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!


Makes 8 slices
If you already have a jar of sorrel jam made this recipe can be made quicker.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information


Serving: 1slice | Calories: 179kcal | Carbohydrates: 7g | Protein: 5g | Fat: 14g | Fiber: 4g