Funnyman and I don’t make a big deal of our keto journey (unless asked). When hosting, I simply make exact versions of the desserts I serve my guests and serve as normal, making sure we get the keto-friendly versions (this is mainly due to artificial sweeteners which not everyone has a taste for). This past summer, when making little berry meringue baskets for my guests, I whipped up a sugar-free version for us. While my rustic meringue baskets weren’t snow-white like the store-bought versions my guests received, they were still pretty damn tasty and hit the sweet spot. If you prefer to make a mess of this (I mean, to literally make a Berry Mess), simply use the Mini Meringues recipe and mix it all together just before serving… (as opposed to making a pretentious, deconstructed version like I have done here by piping them into baskets…)
Add the egg whites, sweetener, cream of tartar and vanilla essence to a clean bowl. Use a mixer to whip to stiff peaks.
Gently spoon the mixture to a piping bag fitted with a medium-size nozzle. Prepare a large tray lined with baking paper and proceed to pipe a solid disc approximately 10cm / 4-in in diameter, followed by a second pipe on only the outer edges, creating a ‘basket’. Repeat the process until you have 6 baskets. Place the trays into the oven for 20 minutes. (Use up any leftover meringue mix to make mini meringue bites - link in headnote.)
After 20 minutes, without opening the oven doors, reduce the oven to 100°C / 210°F and bake for another 25 minutes.
Again, without opening the oven door, switch the oven off and allow the meringues to cool completely.
After approximately 2 hours, remove the meringues and store in an airtight container until ready to finish the dessert.
Whip the cream and Swerve® to semi-stiff peaks. Spoon the cream into the baskets and top with the berries. Dust a little confectioner’s sweetener on and serve.
The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest). There is also a comment facility, so do let me know how you get on...
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Macro Details per serving
Nutritional Information per serving
Calories 211Kcal / 882kJ
Fat 21g of which saturates 13g Carbohydrates 2.4g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 1.5g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 2.4g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and its indicated this way throughout the site. In short, you need not subtract anything further.
Yogurt Cream with Raspberries & Ground Flax (Keto)
Orange Blossom Lollies (Low-carb)
High-Fibre Chocolate Muffins (Keto)
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.