Keto Raspberry Meringue Pots

Step 1Place the raspberries, stevia and lemon zest into a saucepan.

Step 2Add lemon juice and bring to the boil. Simmer for five minutes.

Step 3Place the raspberry mixture in a fine mesh sieve and push through until smooth, discarding the seeds.

Step 4Return the raspberry puree to your cleaned saucepan, add the sweetener and set aside.

Step 5Separate the egg yolks and whites. Whisk the egg yolks and then add the bloomed gelatine. Whisk well until no lumps remain.

Step 6Add the egg yolk mixture to the raspberries and mix well.

Step 7Heat 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.

Step 8Set 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).

Step 9Place 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.

Step 10Remove set curd from fridge and spoon meringue on top, adding height and swirls to taste.

Step 11Place on a baking tray and cook for 15 - 18 minutes, until the meringue is browned to your taste.

Step 12Remove and let cool. Crumble the freeze-dried raspberries on top for garnish.

Step 13Return to fridge until ready to eat. Eat immediately if not able to cover. Otherwise, store covered in the refrigerator, for up to two days.