Desserts
Harlan Kilstein’s Completely Keto Crushed Pistachio Meringue

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