Keto Chilean Merengue Delight: A Mouthwatering, Low-Carb Dessert Experience
Discover the ultimate low-carb, keto-friendly Chilean dessert with this easy-to-make Keto Chilean Merengue Delight. Enjoy a mouthwatering experience of rich flavors and aromatic spices while staying true to your ketogenic diet. Savor every bite of this elegant dish, perfect for two, in both top and bottom views that showcase the exquisite textures and presentation.
Allergens
Eggs
Ingredients
- 4 large egg whites
- 1 cup erythritol
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder, for dusting
Instructions
- Preheat your oven to 300°F (150°C).
- In a large, clean bowl, beat the egg whites with an electric mixer until they form stiff peaks.
- Gradually add the erythritol, spices, and salt to the beaten egg whites, mixing well after each addition until fully combined.
- Add the vanilla extract and gently fold it into the mixture.
- Spoon the mixture into individual oven safe ramekins or a single larger dish, creating a small depression in the center for added elegance.
- Bake for 25 minutes or until the merengue is golden brown and slightly crispy on the outside.
- Remove from the oven and let it cool for about 10 minutes before dusting with cocoa powder.
- Serve immediately to enjoy the perfect keto friendly Chilean dessert experience.
Chef’s Insight
This dish showcases the perfect balance of flavors and textures, making it an ideal dessert for those following a ketogenic diet.
Notes
Feel free to adjust the spice levels to your preference.