This sugar-free keto-friendly dessert is made with my favourite combination: luscious strawberries, tangy rhubarb and sweet-spicy cinnamon. All blended into custard lightened up with egg whites and whipped cream. If you like strawberries & rhubarb, make sure you also check out these strawberry & rhubarb recipes: Homemade Jam, Crumble, Smoothie, Panna Cotta and super easy Parfait.
Nutritional values (per serving):
|of which Saturated||5.4||grams|
|Magnesium||15||mg (4% RDA)|
|Potassium||232||mg (12% EMR)|
Macronutrient ratio: Calories from carbs (16.8%), protein (10.7%), fat (72.4%)
Ingredients (makes 6 serving):
The main reason I use two sweeteners in most of my recipes is that a combination of more sweeteners mask the aftertaste / bitterness of some of them. Tips for a dairy-free option: To “cream” the coconut milk, simply place the can in the fridge overnight. Next day, open, spoon out the solidified coconut milk and discard the liquids. Do not shake before opening the can. One 400 gram can will yield about 200 grams of coconut cream.
- Roughly chop the rhubarb and quarter the strawberries.
- Place the rhubarb, strawberries and water in a non-reactive sauce pan and bring to a boil over a medium-high heat. Once it starts simmering, lower the heat to medium and cook until tender, for 4-5 minutes. Add the cinnamon, salt, ...
- ... Erythritol, stevia (if used), ...
- ... and vanilla extract (I used pure vanilla beans and scraped the seeds out). Mix well until the sweetener is dissolved.
- Take off the heat. Use a hand blender and pulse until smooth and creamy.
- Separate the egg whites from the egg yolks and place into a bowl. Using a hand whisker, mix the egg yolks until creamy. Pour a ladle of the hot rhubarb and strawberry mixture into the egg yolks while whisking. Pour another ladle and keep whisking.
- Then, pour it back into the sauce pan with the remaining rhubarb and strawberry mixture. Mix until well combined. Return to medium heat and whisk constantly. Cook for 3-5 minutes until slightly thickened. Take off the heat and let the mixture cool to room temperature or refrigerate for at least 30 minutes.
- Meanwhile, beat the egg whites until they create stiff peaks. In another bowl, whisk the heavy whipping cream until stiff peaks form.
If a recipe calls for raw eggs and you are concerned about the potential risk of Salmonella, you can make it safe by using pasteurized eggs. To pasteurize eggs at home, simply pour enough water in a saucepan to cover the eggs. Heat to about 140 F / 60 C. Using a spoon, slowly place the eggs into the saucepan. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurize the eggs and kill any potential bacteria. Let the eggs cool down and store in the fridge for 6-8 weeks.
- Gently fold the egg whites into the cooled rhubarb & strawberry custard. Then, fold in the whipped cream until well combined. Spoon into 6 serving glasses or cups and chill for at least 2 hours before serving. Store in the fridge for up to 5 days.