This was a recipe we came up with for Christmas and have used many times since, including dessert on Mother’s Day which we hosted 30 people at our place.
There were 4 ketogenic followers but all the food was ketogenic friendly with none of the other 26 realising.
Prep Time: 15 mins
Cooking Time: 2 hrs 15 mins
Serves 8
Ingredients
- 6 large egg whites
- 1 tsp apple cider vinegar
- 120 gm powdered Erythritol powdered. (I blitz in magic bulllet)
- 125 gm Fresh Strawberries
- 250 ml Thickened Cream
Instructions
- Preheat the oven to 135 deg
- Separate the eggs.
- Beating the egg whites until foamy.
- Add ACV
- Add Erythritol, a little at a time while still beating
- Beat till stiff peaks form
- On baking paper, trace a circle the size of your serving plate, then get a little of the mixture and put on the underside of each corner of paper to help stick it to the baking tray.
- Spoon mixture onto baking paper, inside the traced circle, and use the spoon to build up the outsides
- Place in middle section of oven and bake for 15 mins at 135 deg.
- After 15 mins, turn oven down to 100 deg and cook for a further 2 hrs.
- Once cooked, turn off oven and leave in with door closed for 2 hrs or preferrable overnight (this crisps up the meringue more.
- Remove from oven, add choice of toppings, I prefer whipped cream with grated chocolate and straberries
- Enjoy
Nutrition (approx calculations)
Calories: 121 cal | Net Carbs 1.9 g | Protein: 3.6 g | Fat: 11.2 g