Sugar-Free Classic Baked Alaska
Indulge in the timeless elegance of a "Sugar-Free Classic Baked Alaska," a guilt-free twist on the iconic dessert. This masterpiece combines a soft almond flour sponge cake as the base, topped with rich, no-added-sugar vanilla ice cream, all enveloped in a cloud of golden-browned, sugar-free meringue. Sweetened with erythritol, this low-carb, gluten-free treat is perfect for those watching their sugar intake without compromising on decadence. With just 30 minutes of prep and a quick bake to achieve that signature toasted meringue, this dessert is as stunning as it is satisfying. Perfect for special occasions or a show-stopping finale to any meal, it's a healthy way to impress your guests while satisfying your sweet tooth.
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Recipe Information
Ingredients
- 90 g Almond flour
- 1 tsp Baking powder
- 0.25 tsp Salt
- 3 large Eggs
- 75 g Erythritol sweetener
- 1 tsp Vanilla extract
- 60 g Unsalted butter, melted
- 1 liter No-added-sugar vanilla ice cream
- 4 large Egg whites
- 0.5 tsp Cream of tartar
- 100 g Erythritol powdered sweetener
Instructions
Preheat the oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
In a bowl, combine almond flour, baking powder, and salt. Set aside.
In a separate bowl, beat the eggs and 75g erythritol with an electric mixer until the mixture is pale and fluffy, about 5 minutes.
Gently fold in the vanilla extract and melted butter into the egg mixture until combined.
Gradually fold the dry ingredients into the egg mixture until just combined. Pour the batter into the prepared cake pan.
Bake the sponge in the preheated oven for 12-15 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
Once cooled, remove the cake from the pan and place it on a baking sheet lined with parchment paper.
Scoop the no-added-sugar vanilla ice cream onto the center of the sponge cake, shaping it into a dome. Freeze for at least 2 hours or until the ice cream is firm.
For the meringue, beat the egg whites and cream of tartar in a clean bowl until soft peaks form.
Gradually add the 100g erythritol powdered sweetener while continuing to beat until stiff peaks form and the meringue is glossy.
Preheat your oven to 230°C (450°F).
Cover the ice cream dome and cake entirely with the meringue, making sure no part of the ice cream is exposed.
Bake in the oven for 3-5 minutes, or until the meringue is lightly browned.
Remove from the oven and serve immediately.
Nutrition Facts
Calories |
2401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.8 g | 202% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 888 mg | 296% | |
| Sodium | 1975 mg | 86% | |
| Total Carbohydrate | 351.5 g | 128% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 45.1 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 13.0 mcg | 65% | |
| Calcium | 1296 mg | 100% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2186 mg | 47% | |
*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.
