This Keto Meringue with summer berries is a simple low carb dessert that makes the most of berry season. It’s a healthy dessert that is also low calorie!
This keto meringue with summer berries is pretty, it’s simple, and it tastes amazing – what else could you ask for in a low carb dessert?
The bright flavor of the berries is the perfect accompaniment to the pillowy soft meringue topping – every bite tastes like Summer. As far as it being super simple, it doesn’t get a whole lot easier than this.
Except for maybe the chocolate or strawberry mug cakes – those are even easier!
This keto meringue recipe has two simple components – the berries, and the meringue. I used xanthan gum in my meringue and it really helped it hold it’s shape and stay pillowy and soft in the center.
It did get crispy on the outside, which I love. But humidity is the enemy of crispy anything, and it doesn’t take long for them to turn soft.
If you want to serve them crisp, get them to the table ASAP, right out of the oven.
So here’s how this is going to go down. Start with an assortment of fresh summer berries. You can use any berry in these keto meringues but strawberries, blueberries, raspberries, or a combination of all three are my favorite!
Wash and slice them up, then toss with a little of the sweetener of your choice – or omit it altogether if your berries are super sweet on their own.
Then you’re going to add your berries to individual ramekins or one large baking dish for your keto meringue.
Whip your keto meringue and pipe or spoon it over the berries.
I wanted an easy, rustic look, so I dolloped it on and left some of the berries peeking through.
Bake the keto meringue with berries in a 300 degree oven for about 40 minutes, or until crisp – ideally you want it to dry out but stay white, a feat I have not yet been able to accomplish.
Mine always seem to get somewhat golden, which doesn’t affect the flavor at all, it’s just not as striking against the berries as bright white would be.
Remove from the oven and serve.
See? Easy.
Not to mention beautiful, and loaded with Summer flavors. Perfect for your next celebration or occasion!
And talk about guilt free?
This keto meringue recipe is not only low carb, it’s also fat free, and has only 47 calories per serving! 🙌🏻
More keto dessert recipes featuring berries:
Keto Meringue with Berries – Low Carb
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Diabetic
Description
Keto meringue with berries is perfect low carb and low calorie dessert for summer – beautiful, easy, and delicious! Also naturally gluten free.
Ingredients
- 1 cup strawberries
- 1 cup raspberries
- 1 cup blueberries
- 2 tablespoons granulated sugar substitute (or honey if Paleo)
For the meringue:
- 5 egg whites
- 2 tablespoons granulated sugar substitute
- 1/2 teaspoon xanthan gum (optional)
- 2 teaspoons white vinegar
Instructions
- Wash and slice the berries.
- In a medium bowl, combine the berries and sweetener, gently tossing to coat.
- Spoon the berries into one large, or 6 small baking dishes.
For the meringue:
- Combine the egg whites, sweetener, and xanthan gum in a large bowl.
- Whip until stiff peaks form.
- Add the vinegar and whip until just combined.
- Spoon the meringue over the berries.
- Bake in a preheated 300 degree (F) oven for about 40 minutes for one large, and 25 minutes for 6 small meringues.
- Remove and serve immediately for a crisp exterior.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Keto desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6th of dessert
- Calories: 47
- Fat: 0g
- Carbohydrates: 6g net
- Protein: 4g
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Nancy says
Happy Blogaversary!!! I can’t wait to try this recipe!!! Nancy
Diane says
Would love to have more of your recipes. Every one I have tried is a winner!
Lexi says
I love your blog, happy 2 years! Definitely going to buy the e-zine if I don’t win ;)
Denise says
Happy Blogiversary!! :) The e-zine looks amazing! I’m crossing my fingers for it!!
Ann says
Mmm…I ordered xantham gum today, just so I can make this as perfectly as possible. Is it Saturday yet? ;)
Shirlee says
Happy 2 year Blogiversary. I love following you, keep up the good work. May you have many more!
Julie S says
And I follow on Pinterest! Your food photography is gorgeous.
Julie S says
I liked on Facebook. (And I’ve made the pumpkin crepe cake three times btw).
Julie S says
I love your recipes! So inventive!
Toni Schenk says
Nice to see a simple dessert that doesn’t need any special ingredients.