My Glasgow Kitchen

My Little Corner of the World

I was wondering whether it is possible to try a meringue with a sugar free sweetener. Sugar helps to stabilize meringue so it the sugar free version might ‘behave’ differently?

A New Experiment

I mixed it with sweetener and cream of tartar, heated it to 70C and whipped it up to stiff peak.

Whip it up and piped it onto a pyrex.

I don’t have a blow torch so I tried several method:

  1. Lighter
  2. Alcohol + Lighter
  3. Oven broil

The lighter worked the best so Piglet suggested purchasing blow torch. Yay!

And Piglet commented that it is way too sweet as I used 45g of lakanto for 1 egg white. Let’s see, 1/4 cup sugar for 1 egg white for a stiffer one and 2 tbs sugar for 1 egg white for a not so stiff one. So maybe I will try 2 tbs sweetener next round?

The meringue was slightly grainy as I might have overcooked it and overwhiped it. Warm meringue whips up faster I think. One of the tasters commented that the meringue can be taller and shaped nicely.

A few days later I tried a non keto version of the cake. I learnt after doing the non keto sugar version of meringue cake that it is a lighter tone of brown as the sweetener does not caramelize as much as sugar.

Keto Lemon Sponge Recipe (Dairy Free, Gluten Free)

Adapted from tphketodessert

93 almond flour

18g coconut flour

20g oil

4 eggs

60g Lakanto

1 tsp lemon rind

2 tsp lemon juice

1/8 tsp xanthan gum


  1. Preheat oven 160C convection
  2. Sieve flour mix: almond flour, coconut flour and xanthan gum
  3. Cream eggs and lakanto until ribbon stage
  4. Add in oil and lemon juice
  5. Sieve flour mix slowly and fold
  6. Add lemon zest and mix
  7. Bake for 27 mins 160C reheated convection oven
Unbaked Keto Lemon Sponge Recipe
Baked Keto Lemon Sponge Recipe

Lemon Curd


1.5 large lemon juice (45g)

1 tsp lemon zest (1 lemon zest)

25g Lakanto

1.5 egg yolks

1 tbs oil


Mix all ingredients and stir it in a water bath in simmering water until it thickens.

Swiss Meringue


3 egg whites

3/8 tsp cream of tartar

75g of lakanto

  1. Mix all ingredients and place mixing bowl over steaming water.
  2. Stir until the mixture is heated to 70C.
  3. Remove it from teaming water and whip it until stiff peak.

Decorating the Cake

Filled the middle with lemon curd and a meringue ‘dam’.

Covered it with meringue

Added some topping.

How was it?

It was a really fun project especially handling the blow torch the first time. The meringue was slightly grainy (over-whipped?) Will try a non keto version with sugar in a few days time.

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