Sugar-Free Classic Baked Alaska

Indulge guilt-free in the timeless elegance of a Sugar-Free Classic Baked Alaska, a show-stopping dessert perfect for special occasions or to impress guests. This low-carb masterpiece features a light and airy almond flour sponge cake as the base, topped with creamy, no-added-sugar vanilla ice cream and finished with a beautifully caramelized, sugar-free meringue. Sweetened with erythritol, this dessert is not only sugar-free but also keto-friendly, making it a delightful treat for those looking to satisfy their sweet tooth without compromising on dietary goals. With its contrast of warm, toasted meringue and cold ice cream, this stunning dessert is as irresistible in flavor as it is in presentation—ideal for anyone seeking a healthier twist on a classic baked Alaska.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 6

Ingredients

• 90 g Almond flour
• 1 tsp Baking powder
• 0.25 tsp Salt
• 3 large Eggs
• 75 g Erythritol sweetener
• 1 tsp Vanilla extract
• 60 g Unsalted butter, melted
• 1 liter No-added-sugar vanilla ice cream
• 4 large Egg whites
• 0.5 tsp Cream of tartar
• 100 g Erythritol powdered sweetener

Directions

Step 1

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

Step 2

In a bowl, combine almond flour, baking powder, and salt. Set aside.

Step 3

In a separate bowl, beat the eggs and 75g erythritol with an electric mixer until the mixture is pale and fluffy, about 5 minutes.

Step 4

Gently fold in the vanilla extract and melted butter into the egg mixture until combined.

Step 5

Gradually fold the dry ingredients into the egg mixture until just combined. Pour the batter into the prepared cake pan.

Step 6

Bake the sponge in the preheated oven for 12-15 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.

Step 7

Once cooled, remove the cake from the pan and place it on a baking sheet lined with parchment paper.

Step 8

Scoop the no-added-sugar vanilla ice cream onto the center of the sponge cake, shaping it into a dome. Freeze for at least 2 hours or until the ice cream is firm.

Step 9

For the meringue, beat the egg whites and cream of tartar in a clean bowl until soft peaks form.

Step 10

Gradually add the 100g erythritol powdered sweetener while continuing to beat until stiff peaks form and the meringue is glossy.

Step 11

Preheat your oven to 230°C (450°F).

Step 12

Cover the ice cream dome and cake entirely with the meringue, making sure no part of the ice cream is exposed.

Step 13

Bake in the oven for 3-5 minutes, or until the meringue is lightly browned.

Step 14

Remove from the oven and serve immediately.

Nutrition Facts

Serving size	(1615.1g)

Amount per serving	% Daily Value*
Calories	2400.9

Total Fat 157.8g	0%
Saturated Fat 68.6g	0%
Polyunsaturated Fat 0g
Cholesterol 888.2mg	0%
Sodium 1974.6mg	0%
Total Carbohydrate 351.5g	0%
Dietary Fiber 9.6g	0%
Total Sugars 45.1g
Protein 82.7g	0%

Vitamin D 521.5IU	0%
Calcium 1295.8mg	0%
Iron 7.0mg	0%
Potassium 2185.8mg	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: 45.0%

Protein: 10.5%

Carbs: 44.5%