Low Carb Classic Baked Alaska
Indulge in guilt-free decadence with this Low Carb Classic Baked Alaska, a stunning dessert that combines layers of rich almond and coconut flour cake, creamy sugar-free vanilla ice cream, and a luscious cloud of golden-browned meringue. Perfect for keto and low-carb dieters, this recipe uses erythritol to keep the sweetness without the carbs, while the delicate meringue adds an elegant finishing touch. With step-by-step directions, you'll create a show-stopping masterpiece that’s impressively easy to assemble, thanks to the quick prep and bake time. Ideal for special occasions or a sophisticated treat, this low-carb Baked Alaska will wow your guests and satisfy sweet cravings without straying from your health goals.
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Recipe Information
Ingredients
- 100 grams almond flour
- 25 grams coconut flour
- 1 teaspoon baking powder
- 50 grams erythritol
- 85 grams butter
- 1 teaspoon vanilla extract
- 4 large eggs
- 500 milliliters sugar-free vanilla ice cream
- 4 large egg whites
- 1 teaspoon cream of tartar
- 100 grams erythritol (for meringue)
Instructions
Preheat the oven to 180°C (350°F). Line a 9-inch round cake pan with parchment paper.
In a medium bowl, whisk together almond flour, coconut flour, and baking powder.
In another bowl, beat the butter and erythritol until light and fluffy. Add vanilla extract and eggs one at a time, mixing well after each addition.
Gradually fold the dry ingredients into the wet mixture until well combined.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely.
Once cooled, slice the cake horizontally if it's too thick to about 1 inch thick.
Line a separate bowl (the size of your intended final Baked Alaska) with plastic wrap. Press softened sugar-free vanilla ice cream into the bowl. Freeze until solid, about 2 hours.
To assemble, place the cake on a baking dish. Turn the frozen ice cream dome onto the cake and remove the plastic wrap.
For the meringue, beat the egg whites and cream of tartar until soft peaks form. Gradually add erythritol, beating until stiff peaks form.
Spread the meringue over the ice cream and cake, sealing to the edges of the cake.
Bake in a preheated 230°C (450°F) oven for about 3-4 minutes or until lightly browned.
Serve immediately, slicing into the beautiful Baked Alaska to reveal the surprise hidden inside.
Nutrition Facts
Calories |
2257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.3 g | 214% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1043 mg | 348% | |
| Sodium | 1674 mg | 73% | |
| Total Carbohydrate | 270.2 g | 98% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 8.3 g | ||
| Protein | 80.8 g | 162% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 857 mg | 66% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1912 mg | 41% | |
*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.
