Description
A delightful low-carb dessert that features a crispy meringue shell topped with fresh raspberries and whipped cream, perfect for indulgence without the guilt.
Ingredients
Scale
- 4 large egg whites
- 1 cup powdered erythritol
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 cup heavy whipping cream
- 2 cups fresh raspberries
Instructions
- Preheat your oven to 300°F (150°C).
- In a mixing bowl, beat the egg whites until soft peaks form.
- Gradually add the erythritol while continuing to beat until stiff peaks form.
- Fold in the vanilla extract and lemon juice.
- Spoon the meringue mixture onto a lined baking sheet, forming a round disk.
- Bake for 1 hour, then turn off the oven and let it cool inside.
- Once cooled, whip the heavy cream until stiff peaks form.
- Top the cooled meringue with whipped cream and fresh raspberries before serving.
Notes
- For a richer flavor, you can add a splash of almond extract.
- Ensure all utensils are free from grease to help the egg whites whip properly.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 10mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg