Description
A light and airy dessert that’s perfect for a keto diet, featuring crispy meringue topped with fresh raspberries.
Ingredients
Scale
- 4 large egg whites
- 1 cup sugar substitute (erythritol)
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 cup heavy whipping cream
- 1 cup fresh raspberries
- 1 teaspoon cornstarch (optional)
Instructions
- Preheat the oven to 300°F (150°C).
- In a clean bowl, whip the egg whites until soft peaks form.
- Gradually add the sugar substitute while continuing to whip until stiff peaks form.
- Fold in the vanilla extract and white vinegar.
- Spoon the meringue onto a lined baking sheet in a round shape.
- Bake for 1 hour or until the meringue is dry and crisp.
- Allow to cool completely.
- Whip the heavy cream until soft peaks form and spread it over the cooled meringue.
- Top with fresh raspberries.
Notes
- Ensure all equipment is clean and free of grease for best egg white whipping results.
- You can add more berries or other keto-friendly fruits for variation.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 5mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg