Add lemon juice and cooled melted butter to the 3 yolks and blend until thick and creamy with an immersion blender.
With electric mixer on high, whip 3 egg whites. When they reach stiff peaks, add in the lemon keto chow and sweetener and mix until combined; whites will deflate, it’s ok.
Add the egg white mixture to the yolk mixture and blend together with an immersion blender until nice and creamy. Add to ramekins and refrigerate for at least one hour. You can eat as is or make meringue cookies below.
*notes-You can freeze for a couple of hours and eat frozen also.