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Sugar-Free Meringues

Sugar-Free Meringues

These sweet, light-as-air meringues are the ultimate diet dessert. I made these when I was testing the Ketogenic diet, as part of my video: I Tried 4 Diets in 4 Weeks. They played a big role in keeping me happy and sane that week! To make them Keto-friendly I used a sugar substitute made from a combination of monk fruit and erythritol. If you’re counting calories, not carbs, you’ll be glad to know that each big, beautiful, cream-topped meringue has less than 120 calories.


6 egg whites at room temperature
1 1/2 cups granulated sugar substitute
pinch salt
3 tsp cornflour
1 tsp white vinegar
1 tsp vanilla essence
180g (approx 6 oz) heavy/clotted cream


  1. Preheat oven to 150C/300F
  2. Beat egg whites and salt on high speed until mixture is very thick and stiff
  3. Gradually beat in sugar, until well combined
  4. In a small bowl, combine cornflour, vinegar and vanilla essence. If mixture goes hard, add a drop of water to loosen
  5. Add to egg whites/sugar mixture until just combined
  6. Line a large flat tray with greaseproof baking paper and spoon meringue to make 9 large, flattish circles
  7. Turn oven down to 120C/250F. Cook on middle shelf approx 1 hour & 15 minutes, or until meringues are crisp
  8. Turn off oven and leave meringues in oven until cool
  9. Spread each meringue with cream and top with chopped strawberries
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