Desserts

Harlan Kilstein’s Completely Keto Crushed Pistachio Meringue

 

Harlan Kilstein’s Completely Keto Crushed Pistachio Meringue

Course: Dessert
Cuisine: French
Servings: 12
Calories: 5 kcal
Makes 12 Meringues
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Ingredients

  • 4 Large eggs- using the egg whites only
  • 1 Cup Swerve Granular Sweetener
  • 1/4 Tsp Pink Himalayan Salt
  • 1 Tsp Apple cider vinegar
  • 1/4 Tsp nutmeg
  • 1/4 Tsp cinnamon
  • Crushed salted & roasted pistachios – 1/4 Tsp sprinkled on each meringue
  • You will need 12 paper cupcake liners and a 12 count cupcake tray

Instructions

  1. Preheat oven to 350
  2. Using egg beaters or a cake mixer whisk together egg whites until peaks begin to form
  3. Add salt and Swerve and continue to whisk until thick
  4. Using a soft spatula fold in the apple cider vinegar
  5. Place cupcake liners into the tin tray
  6. Pour the egg white mixture evenly into the cupcake liners
  7. Sprinkle 1/4 Tsp of crushed pistachios onto the top of each meringue
  8. Place in oven
  9. Shut oven door
  10. Turn oven off
  11. Leave in oven for a minimum of 6 hours
  12. Remove and enjoy with your favorite cup of coffee
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