Living 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:
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
100ml double cream
Preheat oven to 250F and line two baking sheets with parchment paper.
Arrange oven racks on second lowest and second highest positions.
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.
Spoon or pipe mixture into 10 large meringues.
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.
Turn off oven and let meringues it inside for 2 hours or longer.
Remove and carefully peel off parchment.
Place your cherries in a blender with 2tbsp water and blend until almost smooth
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
Place in the fridge to cool
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.
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.
Cauliflower is one of those things which seems to feature a LOT in keto recipes; it’s fairly neutral in flavour and is often used as a low-carb dupe for rice, potato and other stuff. However, there’s only so much cauliflower you can eat before becoming really, really bored of it, so I thought I’d try to make it a bit more flavoursome and interesting. I’ve been craving cauliflower cheese lately but couldn’t think past the fact that a white sauce is usually based on a roux, which is obviously made of flour, and none of the flour substitutes we use (like ground almonds) seemed like they would work.
However, after a bit of a brain-wave yesterday, I decided to go a completely different way about it. The result was cheesy, garlicy and unctuous all in the right measures and Husband even commented that is was the nicest cauliflower cheese he’s ever eaten – HIGH PRAISE! Here’s how you make it:
A flourless caulflower cheese, perfect for a low carb, high fat diet.
A head of cauliflower
200ml double cream
100g cream cheese
250g mature cheddar cheese
2 tsps garlic powder
20g grated parmesan
Cut the cauliflower into florets and par-boil for 10-15 minutes, until it just starts to go soft (there is nothing worse then HARD cauliflower in cauli cheese, if you ask me!)
In a separate bowl, place the double cream, cream cheese, 200g of the cheddar (keeping some back for sprinking on top before baking) and garlic powder and microwave on high for 1 minute, or until melted together. Stir to combine fully.
Drain the cauliflower and allow to cool for a minute (this will allow more moisture to evaporate away and stop you from ending up with a watery sauce at the end)
Place the cauliflower in an even layer in a 9"x9" Pyrex dish and pour the cheese mixture over evenly
Sprinkle the remaining cheddar and the parmesan over the top
Bake at 180° for 25 minutes and the finish under a hot grill for a minute or two to get a really browned-off finish
Be aware before you eat this; it’s pretty high calorie thanks to the cream and all of the cheese, but it’s well worth it and fits a keto diet pretty perfectly. We ate ours with slow cooked lamb and veg, but this would also be amazing with pork chops. Obviously if you wanted it to be lower calorie, you could eat a smaller portion but it’s very moreish so that’s easier said than done!
Let me know if you give this a go – it’s definitely going to be a regular side-dish to our meals.