Keto Baked Alaska

Baked Alaska is a classic dessert that typically consists of a light sponge cake topped off with a generous layer of ice cream, all coated in a layer of meringue and then baked until the meringue is golden and crispy.

This delicious treat is usually off-limits for those following a keto diet, but with a few simple adjustments, it can easily be made low-carb and keto-friendly. In this recipe, we'll show you how to make a delicious keto version of Baked Alaska that is sure to satisfy your sweet tooth without breaking your diet.

Keto Baked Alaska Ingredients: 

For the Victoria Sponge Cake (as per back of packet ingredients)

• 1 packet of Justine's Keto Victoria Sponge Cake Mix 
• 5 Large (54g) Eggs, separated
• 115 g Full Fat Sour Cream (Room Temperature )
• 115 g Melted & Cooled Butter
• 60 ml Milk (Room Temperature)
• 2 tsp Vanilla Essence/Extract (we used 20g vanilla essence)

For the Keto Ice-cream layer

• 1 tub of your favourite keto or low carb ice-cream

For the Keto Meringue layer

• 5 egg whites 
• 1 cup of Justine's Keto Erythritol 
• 1 teaspoon cream of tartar
• 1 teaspoon lemon juice 

Keto Baked Alaska Method:

For the sponge cake base, prepare one packet Justine's Keto Victoria Sponge Cake Mix to the packet instructions. Bake to instructions in a round baking tin and allow to cool.

Meanwhile, line a bowl with glad wrap or clingfilm (for easier removal later). Scoop low carb icecream into the lined bowl to form to create a dome shape. Chill bowl of icecream in the freezer for at least one hour or until set.

For the keto meringue topping, add all Keto Meringue layer ingredients to a large microwavable bowl and whip together till fluffy and white. Then, heat micture in the microwave for 30 seconds or until it is warm. Mix warm mixture again until thick

To assemble the Keto Baked Alaska, first remove the icecream dome from the bowl, and place it on top of the cooled sponge. Then, cover with meringue filling, creating swirly patterns and peaks as desired. Brown the meringue later with a kitchen torch until golden brown. 

Slice and enjoy!