Martha Stewart Tangerine Chiffon Pie Recipes Recipe

Total time: 65 minutes

Keto Friendliness Gauge

Net Carbs are 15% of calories per serving, at 46g per serving. The amount is close to the maximum number of net carbs allowed for the keto diet and much higher than the standard recommendation of 25g Net Carbs. You'll have little flexibility to consume additional foods that contain carbs.

How keto-friendly is Martha Stewart Tangerine Chiffon Pie Recipes? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Martha Stewart Tangerine Chiffon Pie Recipes Recipe

  • Net Carbs are 15% of calories per serving, at 46g per serving. This food is at the upper limits (extremely risky) of what's considered keto-friendly and much higher than standard net carb guidelines for the keto diet. You risk kicking yourself out of ketosis and there's little flexibility to eat more foods that contain carbs. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.

Martha Stewart Tangerine Chiffon Pie Recipes Recipe Nutrition Label

Nutrition Facts

Serving Size: 10 servings   ( 104 g )
Amount Per Serving
Calories: 316
Total Fat: 14g
Saturated Fat: 6g
Polyunsaturated Fat: 3g
Monounsaturated Fat: 3g
Trans Fat: 0g
Cholesterol: 12mg
Sodium: 123mg
Total Carbohydrates: 47g
Dietary Fiber: 1g
Sugar: 32g
Protein: 3g
Calcium: 21mg Iron: 1mg
Potassium: 108mg Vitamin A: 52mcg
Vitamin C: 12mg Vitamin D: 0mcg

Ingredients

  • 2 cups store-bought tangerine-orange juice blend
  • 3 cups finely ground store-bought shortbread cookies (about 12 ounces)
  • 5 teaspoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice
  • 5 teaspoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice
  • 1 cup sugar
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 2 teaspoons unflavored gelatin
  • 1/8 teaspoon cream of tartar

Instructions

Visit Martha Stewart's website to view the recipe instructions. (Via Edamam)