This keto mile high blackberry dessert is amazingly light, airy, and delicious! It will be a huge hit every time you serve it!
When you want a perfectly fruity, creamy, and decadent treat, this keto mile high blackberry dessert is an amazing choice! This is a unique dessert in how it’s made, but that’s what makes it so airy and special. I hope you’ll enjoy this amazing sweet treat as much as my family and I do!
Let’s talk about our blackberries!
Blackberries are a great keto food choice. One cup contains only about 6 net grams of carbs. I first tried to make this dessert by just adding the blackberries to the mixer and beating them with the eggs, allulose, lemon juice, and salt. But the final result was a delicious dessert that was full of blackberry seeds! So, I made this dessert again and added a couple of steps, which made all the difference! We cook our blackberries with the allulose, lemon juice, and salt for about 5 minutes to soften the berries. Then we mash the berries using a regular potato masher. Last, we strain the berries through a fine mesh sieve to remove all the seeds. You’ll want to take your time and use a spoon to press all the liquid out. This took me about 5 minutes to do.
How do I make this keto mile high blackberry dessert?
Once you’ve cooked, mashed, and strained your berries, the rest of the steps to making this dessert are quite easy. To a large mixing bowl, you’ll add your egg whites and strained berry liquid. Then you’ll turn your mixer on high and beat this mixture for 20 minutes! This creates an incredibly light and airy mixture which makes this dessert so unique. While this mixture is beating, you’ll want to chill a mixing bowl and beaters for 15-20 minutes. Then to the chilled bowl, you’ll add the heavy whipping cream and vanilla extract and beat until stiff peaks form. Then you’ll fold the whipped cream into the blackberry mixture. At this point, you’ll want to place this mixture into a freezer safe container and freeze for 6 hours or overnight before serving. You can serve this dessert as is or can top it with some homemade keto whipped cream!
How do I make homemade keto whipping cream to top this keto mile high blackberry dessert with?
It’s incredibly easy to make your own keto whipped cream. And once you make your own, you’ll never want anything else as it’s superior in both taste and texture than anything else! For the best results, I recommend chilling your mixing bowl and beaters in the freezer for 15-20 minutes before using. Then to your chilled bowl, you’ll add 1 cup of heavy whipping cream with 2 tablespoons of keto powdered sugar and 1 teaspoon of vanilla. You’ll want to then beat this mixture until stiff peaks form. Stiff peaks mean when you remove your beaters, they form peaks which completely hold their shape. You can give your whipped cream a taste and add even more keto powdered sugar if you’d like a sweeter whipped cream. This recipe can also easily be doubled to make a larger batch!
Here are some more delicious keto desserts I think you’ll enjoy!
Chocolate Espresso Keto No-Bake Cheesecake
The Ultimate Keto No-Bake Cheesecake
Helpful Hints:
*If you don’t want to use raw egg whites, you can substitute with liquid egg whites. It will change the consistency a little, but you’ll still have a delicious dessert.
*You can eat this straight out of the freezer, but it will soften up nicely if allowed to set out at room temperature for a few minutes before serving.
Main Kitchen Equipment and Utensils:
- Medium saucepan
- Measuring cups
- Measuring spoons
- Electric mixer
Splash of Encouragement:
***Sing praises to God, sing praises! Sing praises to our King, sing praises! Psalm 47:6***
Keto Mile High Blackberry Dessert
This keto mile high blackberry dessert is amazingly light, airy, and delicious! It will be a huge hit every time you serve it!
Ingredients
- 12 ounces blackberries
- 1⅓ cups allulose
- 1 tablespoon lemon juice
- ⅛ teaspoon salt
- 2 egg whites, at room temperature
- 1½ cups heavy whipping cream
- 1 teaspoon vanilla
Instructions
1. In a medium saucepan, add blackberries, allulose, lemon juice, and salt. Bring to a boil over medium high heat.
2. Decrease heat and simmer for 5 minutes to soften berries. Mash berries.
3. Strain berries through a fine mesh sieve, taking time to press mixture into sieve to strain as much liqiud through as possible. Discard solids. Allow strained mixture to cool completely.
4. In a large mixer, add egg whites and cooled blackberry mixture. Beat on high for 20 minutes.
5. Chill a large mixing bowl and beaters for 15-20 minutes before using.
6. Once chilled, add heavy whipping cream and vanilla to bowl. Beat until stiff peaks form.
7. Stir whipped cream into blackberry mixture.
8. Spoon mixture into a freezer safe container and freeze for 6 hours or overnight.
9. Remove from freezer and allow to set 10-15 minutes before serving.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 141Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 40mgSodium: 47mgCarbohydrates: 4.5gNet Carbohydrates: 2.5gFiber: 2gSugar: 3gProtein: 2g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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