Keto Raspberry Meringue Pots

This keto recipe was inspired by our Low-Carb Raspberry Meringue Pie.

I love a good pie, and that is one goood pie! But I also love pretty little glasses of desert, which have the added bonus of built-in portion control. It may seem like these are small servings, but this is so lush and sweet that you really won’t want more. It’s low in carbs, making this the perfect dessert for those who keep their carb intake low. It’s also low in calories and suitable for weight loss.

I also love that making keto desserts in jars like this means that I can pack them in lunch tins, if I feel like sharing. Enjoy!

Step-by-step

1. Place the raspberries, stevia and lemon zest into a saucepan.

   

2. Add lemon juice and bring to the boil. Simmer for five minutes.

   

3. Place the raspberry mixture in a fine mesh sieve and push through until smooth, discarding the seeds.

   

4. Return the raspberry puree to your cleaned saucepan, add the sweetener and set aside.

   

5. Separate the egg yolks and whites. Whisk the egg yolks and then add the bloomed gelatine. Whisk well until no lumps remain.

   

6. Add the egg yolk mixture to the raspberries and mix well.

7. Heat over a medium heat until he mixture starts to bubble, stirring continuously. Once you see bubbles, remove from the heart, add butter and stir until melted.

   

8. Set your glasses, jars or ramekins out (I used 4 oz/ 120 ml jars). Pour the raspberry curd evenly into your jars and place in refrigerator to set for approx. 1.5 hours. Preheat oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional).

9. Place egg whites in the bowl of your electric mixer and beat with a whisk attachment. Slowly add cream of tartar to whisking egg whites. One teaspoon at a time, add the sweetener, making sure to beat well in-between additions. Whisk until stiff peaks form.

   

10. Remove set curd from fridge and spoon meringue on top, adding height and swirls to taste.

11. Place on a baking tray and cook for 15 - 18 minutes, until the meringue is browned to your taste.

    

12. Remove and let cool. Crumble the freeze-dried raspberries on top for garnish.

    

13. Return to fridge until ready to eat. Eat immediately if not able to cover. Otherwise, store covered in the refrigerator, for up to two days.

    

Recipe

Keto Raspberry Meringue Pots

★★★★☆4.4 (32 ratings)

Delicious sweet-tart raspberry curd layer with fluffy egg white topping. This is the perfect sugar-free and ...

Hands on

30m

Overall

2h 30m

Servings

6

4 g

Net carbs

5.5 g

Protein

5.2 g

Fat

89

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings24 servings

US + metricMetricUS

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Ingredients makes 6 servings

• Raspberry Curd
• 2 cups frozen raspberries (300 g/ 10.5 oz)
• 1 tbsp lemon juice (15 ml)
• 1 tsp fresh lemon zest
• ¹/₂ cup powdered Erythritol or Swerve (80 g/ 2.8 oz)
• 15-20 drops liquid stevia
• 4 large egg yolks
• 1 tsp gelatine powder, bloomed in 2 tbsp of cold water
• 1 tbsp butter, ghee or virgin coconut oil (14 g/ 0.5 oz)
• Meringue
• 4 large egg whites
• ¹/₃ cup powdered Erythritol or Swerve (53 g/ 1.9 oz)
• ¹/₄ tsp cream of tartar
• Garnish
• 4-6 freeze-dried raspberries

Instructions

1. Place the raspberries, stevia and lemon zest into a saucepan.

2. Add lemon juice and bring to the boil. Simmer for five minutes.

3. Place the raspberry mixture in a fine mesh sieve and push through until smooth, discarding the seeds.

4. Return the raspberry puree to your cleaned saucepan, add the sweetener and set aside.

5. Separate the egg yolks and whites. Whisk the egg yolks and then add the bloomed gelatine. Whisk well until no lumps remain.

6. Add the egg yolk mixture to the raspberries and mix well.

7. Heat over a medium heat until he mixture starts to bubble, stirring continuously. Once you see bubbles, remove from the heart, add butter and stir until melted.

8. Set your glasses, jars or ramekins out (I used 4 oz/ 120 ml jars). Pour the raspberry curd evenly into your jars and place in refrigerator to set for approx. 1.5 hours. Preheat oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional).

9. Place egg whites in the bowl of your electric mixer and beat with a whisk attachment. Slowly add cream of tartar to whisking egg whites. One teaspoon at a time, add the sweetener, making sure to beat well in-between additions. Whisk until stiff peaks form.

10. Remove set curd from fridge and spoon meringue on top, adding height and swirls to taste.

11. Place on a baking tray and cook for 15 - 18 minutes, until the meringue is browned to your taste.

12. Remove and let cool. Crumble the freeze-dried raspberries on top for garnish.

13. Return to fridge until ready to eat. Eat immediately if not able to cover. Otherwise, store covered in the refrigerator, for up to two days.

Nutrition per serving

Carbs 19%Protein 26%Fat 55% of calories

Net carbs

4 g

Total carbs

26.7 g

Fiber

1.6 g

Sugars

3.6 g

Protein

5.5 g

Fat

5.2 g

Saturated fat

2.3 g

Calories

89 kcal

Sodium

45 mg · 1.97% RDA

Magnesium

15 mg · 3.68% RDA

Potassium

130 mg · 6.48% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Raspberries, frozen (unsweetened)	2.1 g	0.7 g	0.2 g	16
Lemon juice, fresh	0.1 g	0 g	0 g	0
Lemon zest (peel), fresh	0 g	0 g	0 g	0
Erythritol (natural low-carb sweetener)	0.7 g	0 g	0 g	3
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)	0 g	0 g	0 g	0
Egg yolk, fresh	0.4 g	1.8 g	3 g	36
Gelatin powder, thickening agent, unsweetened	0 g	0.5 g	0 g	2
Water, still	0 g	0 g	0 g	0
Butter, unsalted, grass-fed	0 g	0 g	1.9 g	17
Egg white, fresh	0.2 g	2.4 g	0 g	11
Erythritol (natural low-carb sweetener)	0.4 g	0 g	0 g	2
Tartar sauce	0 g	0 g	0.1 g	1
Raspberries, freeze-dried	0.1 g	0 g	0 g	1
Total	4 g	5.5 g	5.2 g	89

• Gluten free
• Dairy free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free