Keto Cherry Eton Mess (low carb, gluten free)

Keto Cherry Eton MessLiving on keto can get a little repeptitive at times and it does feel as though everything I eat is super savoury. I have a few sweet treats that I have on a regular basis like sugar-free jelly, double cream, and the peanut and chocolate fat bombs that make, but sometimes you want a proper dessert. Two things happened recently which really sowed the seed of making this dessert; firstly, I saw a recipe for keto meringues and secondly I realised how low-carb cherries are for fruit – 100g cherries is roughly 12g carbs, which is minimal compared to other fruits. Cherries are my absolute favourite fruit too, which is truly serendipitous! Here’s how I made it:

Keto Cherry Eton Mess
Recipe type: Keto (Low Carb)
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2
A low-sugar dessert made with cherry compote, meringue and double cream.
  • For the MERINGUES
  • 2 egg whites, room temperature
  • 3 tbsp erythritol
  • ¼ tsp vanilla extract
  • ⅛ tsp cream of tartar
  • ⅛ tsp salt
  • For the COMPOTE
  • 100g cherries, pitted, plus two with stalk on for decoration
  • 2tbsp water
  • 2tbsp erythritol
  • 100ml double cream
  1. Preheat oven to 250F and line two baking sheets with parchment paper.
  2. Arrange oven racks on second lowest and second highest positions.
  3. In clean glass or metal bowl, combine egg whites, erythritol, vanilla, cream of tartar and salt. Beat on medium high until medium stiff peaks form and mixture becomes somewhat glossy. Do not beat until stiff.
  4. Spoon or pipe mixture into 10 large meringues.
  5. Bake for 18 to 20 minutes at 250F. Then reduce oven temperature to 200F and continue to bake for another 18 to 20 minutes, until crisp and tips are just starting to brown.
  6. Turn off oven and let meringues it inside for 2 hours or longer.
  7. Remove and carefully peel off parchment.
  8. Place your cherries in a blender with 2tbsp water and blend until almost smooth
  9. Pour the blended cherries into a small saucepan with 2tbsp of Truvia and heat on low until the mixture reduces and has an almost jam-like consistency
  10. Place in the fridge to cool
  11. Once your meringues are ready and your compote has cooled, layer them in a sundae glass or bowl by adding one layer of cream, some crumbled meringue and some of the compote.
Nutrition Information
Serving size: 1 Calories: 268 Fat: 24g Saturated fat: 14.9g Carbohydrates: 9.6g Sugar: 5.5g Sodium: 276.5mg Fiber: 9.8g Protein: 4.9g Cholesterol: 70mg

The whole dish has 9.6g carbs which is really reasonable for something so sweet and tasty! If you hadn’t old me, I wouldn’t have known that this was a low sugar dessert and I’m just waiting for someone to come over for dinner so that I can test it on them to see if they notice. Food like this is good for my soul; eating keto isn’t just a diet plan, it’s a way of life and knowing that I can have desserts like this without it needed to be a cheat meal is just brilliant!

Do let me know if you give this a go, or if you have your own variation on it.