Pink Meringue Cake
Today I made something so exciting…cake!
Okay, so it is not what we all probably think of when we hear cake, but this version of a tasty dessert is sugar-free, low carb, keto friendly, and perfect for any occasion.
I got inspired (and basically followed the exact recipe) after seeing one of Tastemade’s videos of their Pink Meringue Cake. Although their recipe had sugar, the first and most important thing that caught my attention was the fact that it was flourless. Besides the sugar, every ingredient is totally acceptable on a low carb palate.
I decided to give it a try by substituting the sugar for Stevia Sweet Drops. This stuff is potent, so it doesn’t take much to sweeten something right up. Here is a handy conversion chart:
I used the Sweet Drops in both the meringue and whipped cream. Paired with the natural sweetness of the berries, it was perfect! This was also my first time making meringue — easy peasy! If I can do it, anyone can.
This is like a giant meringue cookie cake! The meringue is so yummy, it is soft and fluffy and melts in your mouth.
P.S: Of course food coloring is not necessary, but since the amount used is so minuscule, I did not mind adding some to make this treat prettier and more fun.
Important side note:
This is not one that is going to hold up over time. It is more of a party or celebration thing, where it will be consumed soon after making. Meringue is basically just dried out while it is in the oven, so adding all of that whipped cream will make it kind of, well… soggy. But only after it has sat for a long time! I’m talking 3+ hours. So make it for an event or if you have several people to feed!
You will need:
For the meringue —
- 4 egg whites
- 1 tsp Stevia Sweet Drops
- pinch of salt
- 1 tsp baking powder
- 1 tsp vanilla extract
- berries of choice
- food coloring (optional)
For the whipped cream —
- 1 pint heavy whipping cream
- 1/2 tsp Stevia Sweet Drops
- 1 tsp vanilla extract
- Preheat your oven(s) to 250 degrees F. Beat egg whites until almost stiff. Add in Stevia Sweet Drops, pinch of salt, baking powder, and vanilla extract and continue beating until stiff.
- Add in food coloring if desired and gently mix it in.
- If you want your cake to have a tiered look like mine, you will want to make three circles, one big one, then one slightly smaller, and so on. Place one large scoop onto a baking sheet lined with parchment paper and spread into a nice round shape. Make two more scoops of meringue for a total of three, each one slightly smaller than the one before.
- Bake for 90 minutes at 250 degrees F. Turn heat off and let meringue cook in the residual heat for another 30 minutes.
- Once cooled (does not take long,) spread whipped cream along with berries between each layer. I put a little on the underside of the two top layers so they would stick to the berries better. Serve immediately to avoid meringue absorbing too much moisture and turning soft.
- Place the heavy whipping cream, Stevia Sweet Drops, and vanilla extract in a large bowl and whisk on high speed for about a minute or until stiff peaks form. That’s it! Extra whipped cream can be stored in a covered container in the refrigerator.
Isn’t this such a great alternative to traditional cake?! It is so tasty, and something fun and different. By using food coloring it can be prepared for any holiday or event (red and blue for 4th of July, anyone?)
You can shape it any way you like, maybe make some square layers and cut into small squares for a tasty bite size treat!
I have had so much going on lately with this transition in my work life and living situation, but I am so excited to have it all straightened out and very soon be able to share it with you guys.
I hope you are all having an amazing weekend! Thank you so much for the continued support!!