Prepare to wow your guests with this truly Spectacular Low-Carb Baked Alaska! This keto-friendly rendition of the classic dessert features a rich almond flour brownie base, impressive layers of homemade low-carb vanilla, strawberry, and pistachio ice cream, all dramatically cloaked in a toasted, sugar-free Swiss meringue. While it involves several steps and patience for freezing, the stunning presentation and delicious contrast of cold ice cream and warm meringue make it an unforgettable special occasion treat.
Prep Time: 1.5 hours (active time, spread out for components) Cook Time: 25 minutes (for brownie) Freeze Time: 5 hours minimum (overnight recommended) Total Time: Approx. 6.5 hours minimum (mostly inactive freezing time)
Yields: 10 servings Serving Size: 1 slice
Equipment: 3-quart round mixing bowl, 8-inch round cake pan, Electric Mixer (Handheld or Stand), Ice Cream Maker (Highly Recommended), Kitchen Torch, Parchment Paper, Plastic Wrap
Ingredients:
For the Low-Carb Brownie Base (See Sub-Recipe Below): 1 batch Simple Low-Carb Almond Flour Brownie Base
For the Low-Carb Ice Creams (See Base Sub-Recipe & Variations Below): Approx. 2 cups Homemade Low-Carb Pistachio Ice Cream Approx. 6 cups Homemade Low-Carb Strawberry Ice Cream Approx. 6 cups Homemade Low-Carb Vanilla Ice Cream (Requires making the equivalent of ~2.5 batches of the Base Keto Ice Cream recipe)
For the Low-Carb Swiss Meringue: 2 large Egg Whites, room temperature 1/4 teaspoon Cream of Tartar 1 cup (approx. 192g) Powdered Low-Carb Sweetener (Allulose or an Allulose/Erythritol blend strongly recommended for best texture and stability)
Other: Cooking Spray
Instructions:
- Prepare Low-Carb Ice Creams (Plan Ahead): Using the “Base Keto Vanilla Ice Cream (Churned)” sub-recipe below, prepare the three required flavors. You’ll need to make the equivalent of about 2.5 batches of the base recipe to yield the needed amounts.
- Vanilla: Make one full batch (~6 cups).
- Strawberry: Make one full batch (~6 cups), adding 1-1.5 cups unsweetened strawberry puree OR 1-2 tsp strawberry extract to the chilled custard before churning.
- Pistachio: Make approximately 1/3 of a batch (~2 cups). Add 1-2 tsp pistachio extract, optional green food coloring, and optionally 1/4-1/2 cup finely chopped pistachios (note: adds carbs) to the chilled custard before churning.
- Churn each flavor in your ice cream maker according to its directions. Transfer to freezer-safe containers and freeze until at least semi-firm before layering. (No-Churn Option: If you lack an ice cream maker, freeze the chilled custards directly, stirring vigorously every 30-60 minutes for the first 3-4 hours to minimize large ice crystals. The final texture will be less smooth than churned ice cream).
- Layer Ice Cream Dome: Generously spray the inside of a 3-quart round mixing bowl with cooking spray. Line it smoothly with plastic wrap, pressing out air bubbles and leaving plenty of overhang. Allow the prepared ice creams to soften just slightly for easier spreading (10-15 mins at room temp). Spread the Pistachio ice cream evenly in the bottom of the lined bowl. Follow with an even layer of Strawberry ice cream, and finish with an even layer of Vanilla ice cream, smoothing the top.
- Freeze Ice Cream Dome: Cover the surface of the ice cream directly with plastic wrap, then cover the bowl loosely. Freeze until completely solid and very firm – this takes at least 4 hours, but overnight is strongly recommended.
- Make Brownie Base: While the ice cream dome freezes, prepare the Simple Low-Carb Almond Flour Brownie Base following the sub-recipe instructions. Bake in a greased and parchment-lined 8-inch round cake pan. Allow the brownie to cool completely in the pan on a wire rack.
- Assemble Baked Alaska Base: Once the ice cream dome is rock solid and the brownie is fully cooled, remove the bowl from the freezer. Unwrap the top. Invert the cooled brownie layer and place it directly onto the vanilla ice cream layer inside the bowl. Trim the edges of the brownie slightly if needed so it fits snugly within the bowl’s rim. Cover the entire bowl tightly with plastic wrap, pressing the brownie layer down gently. Return the assembled dome to the freezer for at least 1 more hour (or until you are ready to serve).
- Prepare Meringue (Just Before Serving): Ensure your mixer bowl and beaters are meticulously clean and free from any fat or grease. In the large bowl of a stand mixer fitted with the whisk attachment (or using a large bowl and handheld mixer), combine the room temperature egg whites and cream of tartar. Beat on medium-high speed until the whites form soft, droopy peaks (about 2 minutes).
- Add Sweetener Gradually: With the mixer running on high speed, add the powdered low-carb sweetener very gradually – about a tablespoon at a time, waiting a few seconds between additions. This slow addition is crucial for a stable meringue.
- Beat to Stiff, Glossy Peaks: Continue beating on high speed for a total of 10-12 minutes after starting. The meringue is ready when it is very thick, smooth, brilliantly glossy, and holds firm, sharp peaks that don’t curl over when the beaters are lifted.
- Unmold and Cover: Retrieve the frozen ice cream/brownie dome from the freezer. Remove the plastic wrap. Place your final, freezer-safe serving plate upside down over the bowl. Quickly and carefully invert the bowl and plate together. Lift off the bowl and peel away the plastic wrap liner.
- Apply Meringue: Working swiftly while the dome is still frozen solid, use a spatula to cover the entire dome (including the brownie base sides) completely with the freshly made meringue, ensuring it’s sealed against the serving plate all around. Use the back of a spoon or an offset spatula to create attractive swirls, swoops, and peaks in the meringue.
- Torch the Meringue: Immediately use a kitchen torch. Keep the flame moving continuously several inches away from the meringue surface. Lightly toast the peaks and swirls until they turn a beautiful golden brown. Work quickly and don’t hold the flame in one place for too long to minimize heat transfer to the ice cream.
- Serve Immediately: Slice the Spectacular Low-Carb Baked Alaska into wedges with a large, sharp knife (dipping the knife in hot water and wiping it clean between cuts helps) and serve without delay.
Sub-Recipe: Simple Low-Carb Almond Flour Brownie Base
Yields: 1 (8-inch) round brownie layer
Ingredients: 1 cup (112g) Fine Almond Flour 1/4 cup (22g) Unsweetened Cocoa Powder 1/2 to 3/4 cup (96-144g) Granular Low-Carb Sweetener (e.g., erythritol/monk fruit blend) 1 teaspoon Baking Powder 1/4 teaspoon Salt 1/2 cup (113g) Unsalted Butter, melted 2 large Eggs 1 teaspoon Vanilla Extract
Instructions:
- Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan; line bottom with parchment.
- Whisk dry ingredients (almond flour, cocoa, sweetener, baking powder, salt) in a medium bowl.
- Whisk wet ingredients (melted butter, eggs, vanilla) in a small bowl.
- Pour wet into dry; stir until just combined. Do not overmix.
- Spread batter evenly in prepared pan.
- Bake 20-25 minutes, until center tester has moist crumbs. Cool completely in pan.
Sub-Recipe: Base Keto Vanilla Ice Cream (Churned)
Yields: Approx. 1.5 quarts (6 cups) – Adjust batch size/number for needed flavors
Ingredients: 3 cups (720ml) Heavy Cream 1 cup (240ml) Unsweetened Almond Milk (or additional Heavy Cream) 1 cup (approx. 192g) Low-Carb Sweetener (Allulose or Allulose/Erythritol blend recommended for scoopability) 4-6 large Egg Yolks 1 tablespoon Vanilla Extract Pinch of Salt Optional Boosters: 1/4 tsp Xanthan Gum OR 1 tbsp Vodka OR 1 tbsp Vegetable Glycerin (helps prevent excessive hardness)
Instructions:
- Gently heat heavy cream, almond milk, sweetener, and salt in a saucepan until sweetener dissolves and mixture steams (do not boil).
- Whisk egg yolks in a separate bowl. Slowly temper yolks by whisking in about 1/2 cup of the hot cream mixture.
- Pour tempered yolk mixture back into the saucepan. Cook over low heat, stirring constantly, until custard thickens slightly (coats back of spoon, ~170-175°F / 77-80°C). Do not boil.
- Immediately strain custard through a fine sieve into a clean bowl. Stir in vanilla and any optional boosters.
- Cover surface directly with plastic wrap; chill thoroughly (at least 4 hours, preferably overnight).
- Churn cold custard in an ice cream maker per manufacturer’s directions. Transfer to freezer container; freeze until firm.
Estimated Nutrition Information:
Per Serving (1/10th of Baked Alaska)
- Calories: 835 kcal
- Total Fat: 84g
- Saturated Fat: 48g
- Total Carbohydrates: 75.3g (Includes sugar alcohols)
- Dietary Fiber: ~3.3g
- Sugars: ~4g (Naturally occurring)
- Sugar Alcohols: ~65.4g (Estimate assumes Allulose/Erythritol; check your sweetener)
- Net Carbohydrates: ~6.6g
- Protein: 13.9g
- Sodium: ~250mg (Varies based on salt in components)
Disclaimer: This is a highly complex, multi-component dessert. Nutritional information is a detailed estimate calculated using standard databases and assumes specific low-carb sweeteners (primarily Allulose/Erythritol for sugar alcohols) and homemade components. Net carbs depend heavily on the type of sweetener used. Actual values can vary significantly based on specific brands, precise measurements, ice cream overrun, and potential ingredient variations. This is a very high-calorie, high-fat dessert designed for special occasions.
