Keto Classic Baked Alaska
Indulge in the irresistible charm of a **Keto Classic Baked Alaska**, a low-carb twist on the iconic dessert that combines layers of flavor and texture. This decadent treat begins with a fluffy almond and coconut flour cake base, topped with creamy keto vanilla ice cream, sculpted into a picturesque dome. The final touch is a glossy meringue, made with silky whipped egg whites and powdered erythritol, baked to golden perfection in just minutes. Perfect for impressing guests or treating yourself, this dessert masterfully balances hot and cold elements while being entirely keto-friendly. Ready in under an hour, this sugar-free and gluten-free delight is sure to become a show-stopping gluten-free favorite.
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Recipe Information
Ingredients
- 1 cup almond flour
- 0.25 cup coconut flour
- 0.5 cup erythritol sweetener
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 0.25 cup butter, melted
- 1 pint keto vanilla ice cream
- 4 egg whites
- 0.25 teaspoon cream of tartar
- 0.75 cup powdered erythritol
Instructions
Preheat your oven to 350°F (175°C). Grease and line a small cake pan with parchment paper.
In a medium bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
In another bowl, mix the almond milk, vanilla extract, eggs, and melted butter until well combined.
Combine the wet and dry ingredients, stirring until a smooth batter forms.
Pour the batter into the prepared cake pan and bake for 12-15 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
Once cooled, place the cake in the freezer for 15 minutes to firm up.
Take the keto vanilla ice cream out of the freezer to soften slightly.
Using a bowl or mold, scoop softened ice cream over the chilled cake, forming a dome shape. Freeze for at least 1 hour or until the ice cream is solid.
In a large bowl, beat egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
Gradually add powdered erythritol, continuing to beat until stiff, glossy peaks form.
Preheat the oven to 500°F (260°C) or set a broiler to high. Position oven rack so the baked Alaska will sit about 1 inch below the heat source.
Remove the cake and ice cream dome from the freezer and cover completely with meringue, making swirls and peaks.
Place in the oven or under the broiler for 2-3 minutes, watching carefully, until the meringue is lightly browned.
Serve immediately, enjoying the contrast of hot meringue and cold ice cream.
Nutrition Facts
Calories |
2468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.1 g | 272% | |
| Saturated Fat | 96.7 g | 484% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 779 mg | 260% | |
| Sodium | 1787 mg | 78% | |
| Total Carbohydrate | 372.4 g | 135% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 13.1 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 947 mg | 73% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1290 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
