Making the low carb cake crust

Start by preheating the oven to 180 degrees Celsius. Then, mix all the ingredients for the low carb pie crust in a mixing bowl. Knead this into a smooth dough ball. Line the springform pan with baking paper (tip: wet the baking paper and squeeze it out, making it easier to fit into the pan). Then, spread the dough in the pan and press it down firmly. Furthermore, poke holes in the bottom of the dough with a fork. Place the pan in the oven for about 20 minutes or until the crust is nicely browned. Let the low carb pie crust cool afterward.

Making the sugarfree blueberry filling

Next, prepare the sugarfree blueberry filling. Take a saucepan and add the blueberries. Bring them to a boil and then add the Steviala Kristal Sweet Vanilla. Then let this simmer for a while. Meanwhile, soak 4 gelatin sheets in cold water. Once they've softened, add the gelatin sheets to the blueberries. Let them melt, then pour the blueberry mixture over the cooled pie crust. At last, place the low carb meringue blueberry pie in the refrigerator.

Making the sugarfree meringue

Lastly, work on the sugarfree meringue. First, whip 3 egg whites until stiff peaks form, along with Steviala Frost and Steviala Kristal Sweet. You can do this with a food processor or an electric hand mixer. Once the egg whites are stiff, spread this mixture over the blueberry layer using a spatula. You can choose to put the pie back in the oven at 180 degrees Celsius until the meringue gets a nice brown color or use a kitchen torch. Allow the low carb meringue blueberry cake to cool and then refrigerate it for at least 4 hours.