Low Carb Baked Alaska: the ultimate protein treat!
Sometimes also called a ‘Bombed Alaska’, this dessert is a dreamy surprise of hot, cold, crunchy and spongey. It was popular when I was a kid and my Mum – who is a cooking and sewing teacher – used to impress people at dinner parties by whipping this one out. It’s essentially a sponge cake, topped with ice cream, with a whipped meringue style topping, cooked in the oven! Wait: Ice cream in the oven? Well the great thing is you cook this super fast and as the meringue goes hard on the outside, when you cut into it with a spoon, you get this amazing cold hit of gooey ice cream in the middle! It really is AMAZING.
By the way: if you want to try some Isocream for yourself, here’s a discount voucher for you to use! (Available in NZ only. )
For this I use a standard low carb mug cake recipe. I prefer chocolate to vanilla as a plain vanilla mug cake can taste a little too eggy. If you don’t like chocolate, omit the cocoa or cacao and replace with your preferred flavour. You could add a little lemon essence and lemon rind or orange would be nice too.
- 3 tbsp of almond meal
- 1/4 c of avocado oil
- 1 egg
- 1 tsp baking powder
- 2 tbsp of cocoa or cacao
- 1/2 tsp vanilla essence
- 1 tbsp Natvia
Mix all ingredients together in a bowl.
Pour into 4 ramekins and cook in the microwave on 100% power for 90 seconds
Remove from oven and let cool
Place all 4 cakes on a baking tray covered with baking paper and chill in the fridge or freezer until completely cool
- a scoop of your favourite low carb Ice cream per dessert. I used Isocream. FYI: You can also change the dessert every time by changing the ice cream flavour! They have 7 flavours: Vanilla, Coconut, Chocolate, Strawberry, Cookies and Cream, Salted Caramel and Peanut Butter Cookies and Cream!
- 2 egg whites
- 3 tbsp of your preferred granulated sugar replacement. I used Natvia
Remove cakes from fridge / freezer and top with a scoop of ice cream. Put back into the fridge / freezer to keep cool
Preheat your griller / broiler in your oven. You need to cook this dessert fast and on a high heat.
Whip your egg whites, adding the sweetener a little at a time. I prefer stiff peaks on my whites.
Remove cakes from fridge / freezer and cover with a thin layer of creamy white meringue style topping. Cover right down to the baking paper
Cook until evenly brown on the surface. After a minute or 2 you may need to turn them around to ensure the topping is evenly cooked
Serve straight away!
This dessert is a great hit of protein for the day while still being a wonderful treat! Of course, make sure you choose a really good ice cream which is sugar free and loaded with protein and let me know what your favourite flavour combination is!
FYI: A normal serving of Baked Alaska can be around 1000 – 2000 calories per serve! Look at the break down on these babies!! Enjoy X