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This keto recipe was inspired by our Low-Carb Raspberry Meringue Pie.
I love a good pie, and that is one goood pie! But I also love pretty little glasses of desert, which have the added bonus of built-in portion control. It may seem like these are small servings, but this is so lush and sweet that you really won’t want more. It’s low in carbs, making this the perfect dessert for those who keep their carb intake low. It’s also low in calories and suitable for weight loss.
I also love that making keto desserts in jars like this means that I can pack them in lunch tins, if I feel like sharing. Enjoy!
Hands-on Overall
Nutritional values (per serving)
Net carbs4 grams
Protein5.5 grams
Fat5.2 grams
Calories89 kcal
Calories from carbs 19%, protein 26%, fat 55%
Total carbs5.6 gramsFiber1.6 gramsSugars3.6 gramsSaturated fat2.3 gramsSodium45 mg(2% RDA)Magnesium15 mg(4% RDA)Potassium130 mg(6% EMR)
Ingredients (makes 6 servings)
Raspberry Curd
Meringue
Garnish
Instructions
- Place the raspberries, stevia and lemon zest into a saucepan.
- Add lemon juice and bring to the boil. Simmer for five minutes.
- Place the raspberry mixture in a fine mesh sieve and push through until smooth, discarding the seeds.
- Return the raspberry puree to your cleaned saucepan, add the sweetener and set aside.
- Separate the egg yolks and whites. Whisk the egg yolks and then add the bloomed gelatine. Whisk well until no lumps remain.
- Add the egg yolk mixture to the raspberries and mix well.
- Heat over a medium heat until he mixture starts to bubble, stirring continuously. Once you see bubbles, remove from the heart, add butter and stir until melted.
- Set your glasses, jars or ramekins out (I used 4 oz/ 120 ml jars). Pour the raspberry curd evenly into your jars and place in refrigerator to set for approx. 1.5 hours. Preheat oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional).
- Place egg whites in the bowl of your electric mixer and beat with a whisk attachment. Slowly add cream of tartar to whisking egg whites. One teaspoon at a time, add the sweetener, making sure to beat well in-between additions. Whisk until stiff peaks form.
- Remove set curd from fridge and spoon meringue on top, adding height and swirls to taste.
- Place on a baking tray and cook for 15 - 18 minutes, until the meringue is browned to your taste.
- Remove and let cool. Crumble the freeze-dried raspberries on top for garnish.
- Return to fridge until ready to eat. Eat immediately if not able to cover. Otherwise, store covered in the refrigerator, for up to two days.
Ingredients
Instructions
- Place the raspberries, stevia and lemon zest into a saucepan.
- Add lemon juice and bring to the boil. Simmer for five minutes.
- Place the raspberry mixture in a fine mesh sieve and push through until smooth, discarding the seeds.
- Return the raspberry puree to your cleaned saucepan, add the sweetener and set aside.
- Separate the egg yolks and whites. Whisk the egg yolks and then add the bloomed gelatine. Whisk well until no lumps remain.
- Add the egg yolk mixture to the raspberries and mix well.
- Heat over a medium heat until he mixture starts to bubble, stirring continuously. Once you see bubbles, remove from the heart, add butter and stir until melted.
- Set your glasses, jars or ramekins out (I used 4 oz/ 120 ml jars). Pour the raspberry curd evenly into your jars and place in refrigerator to set for approx. 1.5 hours. Preheat oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional).
- Place egg whites in the bowl of your electric mixer and beat with a whisk attachment. Slowly add cream of tartar to whisking egg whites. One teaspoon at a time, add the sweetener, making sure to beat well in-between additions. Whisk until stiff peaks form.
- Remove set curd from fridge and spoon meringue on top, adding height and swirls to taste.
- Place on a baking tray and cook for 15 - 18 minutes, until the meringue is browned to your taste.
- Remove and let cool. Crumble the freeze-dried raspberries on top for garnish.
- Return to fridge until ready to eat. Eat immediately if not able to cover. Otherwise, store covered in the refrigerator, for up to two days.
Nutrition (per serving)
Calories89kcal
Net Carbs4g
Carbohydrates5.6g
Protein5.5g
Fat5.2g
Saturated Fat2.3g
Fiber1.6g
Sugar3.6g
Sodium45mg
Magnesium15mg
Potassium130mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 4 g | 5.5 g | 5.2 g | 89 kcal |
| Raspberries, frozen (unsweetened) |
| 2.1 g | 0.7 g | 0.2 g | 16 kcal |
| Lemon juice, fresh |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Lemon zest (peel), fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.7 g | 0 g | 0 g | 3 kcal |
| Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener) |
| 0 g | 0 g | 0 g | 0 kcal |
| Egg yolk, fresh |
| 0.4 g | 1.8 g | 3 g | 36 kcal |
| Gelatin powder, thickening agent, unsweetened |
| 0 g | 0.5 g | 0 g | 2 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 1.9 g | 17 kcal |
| Egg white, fresh |
| 0.2 g | 2.4 g | 0 g | 11 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.4 g | 0 g | 0 g | 2 kcal |
| Tartar sauce |
| 0 g | 0 g | 0.1 g | 1 kcal |
| Raspberries, freeze-dried |
| 0.1 g | 0 g | 0 g | 1 kcal |
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