Low Carb Classic Baked Alaska

Indulge in the nostalgic charm of a **Low Carb Classic Baked Alaska**, a sophisticated dessert revamped for a healthier lifestyle! This show-stopping treat features a tender almond and coconut flour cake base, layered with a creamy dome of sugar-free vanilla ice cream, all blanketed in a golden, pillowy meringue. Perfect for low-carb and keto enthusiasts, this recipe swaps traditional sugars for erythritol, ensuring all the flavor without the guilt. With just 30 minutes of prep and minimal baking time, it’s an impressive yet surprisingly simple dessert to whip up for any special occasion. Slice into this stunning creation to reveal its irresistible layers, and let each bite deliver a delightful contrast of textures and temperatures!

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 8

Ingredients

• 100 grams almond flour
• 25 grams coconut flour
• 1 teaspoon baking powder
• 50 grams erythritol
• 85 grams butter
• 1 teaspoon vanilla extract
• 4 large eggs
• 500 milliliters sugar-free vanilla ice cream
• 4 large egg whites
• 1 teaspoon cream of tartar
• 100 grams erythritol (for meringue)

Directions

Step 1

Preheat the oven to 180°C (350°F). Line a 9-inch round cake pan with parchment paper.

Step 2

In a medium bowl, whisk together almond flour, coconut flour, and baking powder.

Step 3

In another bowl, beat the butter and erythritol until light and fluffy. Add vanilla extract and eggs one at a time, mixing well after each addition.

Step 4

Gradually fold the dry ingredients into the wet mixture until well combined.

Step 5

Pour the batter into the prepared cake pan and smooth the top.

Step 6

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely.

Step 7

Once cooled, slice the cake horizontally if it's too thick to about 1 inch thick.

Step 8

Line a separate bowl (the size of your intended final Baked Alaska) with plastic wrap. Press softened sugar-free vanilla ice cream into the bowl. Freeze until solid, about 2 hours.

Step 9

To assemble, place the cake on a baking dish. Turn the frozen ice cream dome onto the cake and remove the plastic wrap.

Step 10

For the meringue, beat the egg whites and cream of tartar until soft peaks form. Gradually add erythritol, beating until stiff peaks form.

Step 11

Spread the meringue over the ice cream and cake, sealing to the edges of the cake.

Step 12

Bake in a preheated 230°C (450°F) oven for about 3-4 minutes or until lightly browned.

Step 13

Serve immediately, slicing into the beautiful Baked Alaska to reveal the surprise hidden inside.

Nutrition Facts

Serving size	(1202.0g)

Amount per serving	% Daily Value*
Calories	2257.2

Total Fat 167.3g	0%
Saturated Fat 66.8g	0%
Polyunsaturated Fat 2.1g
Cholesterol 1043.4mg	0%
Sodium 1673.5mg	0%
Total Carbohydrate 270.2g	0%
Dietary Fiber 20.2g	0%
Total Sugars 8.3g
Protein 80.8g	0%

Vitamin D 376.9IU	0%
Calcium 857.4mg	0%
Iron 9.1mg	0%
Potassium 1911.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.7%

Protein: 11.1%

Carbs: 37.1%