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Keto Baked Alaska

  • nikisimone
  • Jul 12
  • 7 min read

Baked Alaska is a fun, impressive summertime dessert that is sure to delight family and friends. One of the best things about this recipe is how easily the components can be customized. The base is traditionally sponge cake, and I have several sponge cake recipes on my channel, but a brownie base is also a delicious alternative. The center is often made with vanilla, chocolate and/or strawberry ice cream, though you can use any flavors you like. I also have several ice cream recipes on my channel, including no-churn options that make preparation even easier. For example, my caramel macchiato no-churn ice cream would pair beautifully with a brownie base. Keep it traditional or get creative—either way, this dessert will be beautiful and crowd-pleasing.




The final component is the meringue, which is browned with a torch or baked just before serving. This recipe is made in individual portions, and the best part is that many of the components can be prepared days—or even weeks—in advance


For this recipe, I’m starting with the classic combination of chocolate and strawberry ice cream. You can make both flavors, use just one, or skip this step and buy keto ice cream from the store. Keep in mind that store-bought keto ice cream can be harder to work with because it is often less creamy and does not soften like traditional ice cream. A creamier ice cream is easier to press into the molds, so I recommend using one of the ice cream recipes available on my channel. I use a large silicone 6-muffin mold, but you can also use six 4- to 6-ounce glasses or any medium-size molds you have.


You can even make one large Baked Alaska in a 2-quart bowl! (pictured below)




To recreate the dessert pictured above, use one batch of chocolate ice cream, half a batch of strawberry ice cream, and one batch of Italian meringue made with 3 egg whites.



Silicon muffin pan: https://amzn.to/3vK4FJV

Accuweight Scale: https://amzn.to/4jMvhSY

Etekcity Food Scale: https://amzn.to/3HEudTS

Etekcity Infrared Thermometer: https://amzn.to/4f0Ujwg

Mini Offset Spatula: https://amzn.to/3e4i09O

Kitchen Aide 5 qt. Mixer: https://amzn.to/3CxAd8K

Kitchen Aide Ice Cream Bowl: https://amzn.to/324fPiP

Off Brand Ice Cream Bowl I bought: https://amzn.to/4wAOP3C

Colored Portion Scoops: https://amzn.to/3VX0fNF

Butane canister torch: https://amzn.to/3vCXanK

Restaurant 10 in Spatulas: https://amzn.to/3Tq1ALd

1/4 Sheet Tray: https://amzn.to/4f38vGd

Silicon Baking Mat: https://amzn.to/4nA1637


Deal Supplement Allulose: https://amzn.to/47XOQnt (the cheapest I’ve found)

Durelife Allulose: https://amzn.to/4of141j

Isopure Unflavored whey protein isolate: https://amzn.to/2Saz1q9

Coconut Flour: https://amzn.to/3shHjuu (I prefer Great Value Brand)

Anthony's Xanthan Gum: https://amzn.to/3VAmhWQ

Micro Ingredients Xanthan Gum: https://amzn.to/4bdKnQE


(These are affiliate links, which means you are supporting my family and channel when you purchase products using these links, thank you very much for your continued support of my channel, it means a lot to me!)


KETO BAKED ALASKA


This recipe takes a little time, but the good news is that each component can be prepared in advance and stored until you’re ready to assemble the Baked Alaskas. Once assembled, they can be kept in the freezer for up to a month, so you can top and bake only as many as you want to serve at one time.


For the base of the Baked Alaskas, I used this chiffon cake. I baked it a week ahead and stored it in the refrigerator until needed, but you can also freeze it for a month or longer.


Chiffon Cake Recipe


Ingredients

3 Yolk Egg, room temperature

1 tsp. Vanilla Extract

63 g. (1/3 cup) Granular Erythritol, divided

3 oz. (1/4 cup plus 2 Tbs.) Avocado Oil

1.5 oz. (3 Tbs.) low-carb Milk


45 g. (1/2 cup plus 1 Tbsp.) Unflavored Whey Protein

16 g. (about 2 Tbsp.) Coconut Flour

1/4 tsp. Xanthan Gum

1 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 tsp. Salt


3 Egg Whites, room temperature

1/8 tsp. Cream of Tartar


Instructions

1.      Preheat the oven to 350 degrees.

2.      Lightly spray only the bottom of a 1/4-sheet tray, then line it with parchment cut to fit.

3.      Separate the eggs, placing the whites and yolks in separate bowls.

4.      Measure, sift, and whisk the dry ingredients together in a medium bowl.

5.      Whisk the vanilla and half of the erythritol into the egg yolks. While whisking, stream in the oil and milk until smooth. Add the dry ingredients and whisk until fully combined.

6.      Whip the egg whites and cream of tartar on medium speed until frothy, then gradually add the remaining erythritol. Increase the mixer to high and whip until stiff peaks form.

7.      Gently fold the whipped egg whites into the batter in three additions, mixing just until incorporated.

8.      Pour the batter into the prepared tray, leveling the top, and tap the pan several times to release air bubbles.

9.      Bake for about 13 minutes, or until the top is lightly golden.

10. Let the cake cool completely before continuing.

11. Run a knife around the edge of the pan, then remove the cooled cake from the tray.

12.  Use a ring cutter about the size of the muffin mold to cut six chiffon cake disks.

  1. Store until you are making the rest of the Baked Alaska.



When you are ready to assemble, prepare the silicone molds by lightly spraying the bottoms with olive oil so the plastic wrap will stay in place. Cut squares of plastic wrap large enough to fit inside each muffin cup, then press one piece firmly into each mold. You can use any mold or ramekins that are 4-6oz.



Prepare the Chocolate Ice Cream


Follow the chocolate ice cream recipe linked here: Video- https://youtu.be/ZageeJAXa9g

Once the ice cream is churned, transfer it to a bowl and freeze until firm. When solid, scoop about 3 to 3.5 ounces into each prepared muffin mold. Cover the mold with plastic wrap, then use a 1/4-cup measuring cup to press into each portion, pushing the chocolate ice cream up the sides and creating a well in the center. Return the mold to the freezer until the ice cream is solid again.



Prepare the Strawberry Ice Cream

  

Follow the strawberry ice cream recipe linked here: Video- https://youtu.be/if8rPlPirnk

Once churned, measure 9 ounces into one bowl and place the remaining ice cream in a separate bowl for another use. Freeze both bowls until firm. When the strawberry ice cream is solid, remove the muffin mold with the chocolate ice cream from the freezer and peel off the top layer of plastic wrap. Take out the measured 9 ounces of strawberry ice cream and divide it evenly among the six muffin cups using a small ice cream scoop. Smooth each portion so the bottom is flat.


Place one chiffon cake disk on top of each strawberry ice cream layer. Freeze for at least 8 hours or overnight. If freezing overnight, cover the mold with plastic wrap before returning it to the freezer.




When you are ready to serve, make the Italian meringue. You can divide the recipe in half if you only want to serve 2-4 of the Baked Alaskas.


Italian Meringue


4 egg whites

1/4 tsp. cream of tartar

1 tsp. vanilla extract

Pinch of salt

120 g. Allulose (1/2 cup plus 3 Tbs.)

1/4 cup water


  1. Preheat oven to 500 degrees, alternatively you can use a torch to brown the outside.

  2. Separate out the egg whites, being careful not to get any yolks into them. Add the egg whites, cream of tartar, vanilla, and salt to the bowl of a stand mixer fitted with the whisk attachment.

  3. In a medium saucepan, combine the allulose and water.

  4. Begin heating the allulose mixture while whipping the egg whites on medium.

  5. Heat the allulose mixture to 320 degrees while whipping the egg whites to soft peaks. Ideally, both should be ready at about the same time. If the egg whites whip too quickly, stop the mixer until the syrup reaches about 285 degrees, then resume whipping.

  6. When the allulose reaches 320 degrees, turn the mixer to medium high and slowly pour the syrup into the egg whites in a thin, steady stream; this should take about 45 seconds. Aim the stream between the side of the bowl and the whisk, avoiding both. Continue beating on high until stiff, glossy peaks form, about 1-1/2 to 2 minutes.

  7. Let the meringue cool slightly before covering the Baked Alaska portions.

  8. Spoon a dollop of meringue onto each portion. Use an offset spatula to spread the meringue until the ice cream is completely covered, which helps insulate it from the heat. Once covered, use a rubber spatula to create decorative peaks.

  9. Place the tray in the preheated oven. After 1 minute, rotate the tray so the meringue browns evenly. Bake for about 1 more minute, or until evenly browned, then remove from the oven and plate.

  10. If serving later, let the portions cool briefly, then return them to the freezer, can reheat in a 500 degree oven for a few minutes.

  11. Serve and enjoy!


Baked at 500 degrees Torched with my butane torch (linked above)


Macros: 1 baked Alaska with all chocolate ice cream, macros will vary widely depending on the size and flavor of your Baked Alaska


Mine was easily shared between 2 people!


360 Calories

31g of Fat

20g Total Carbs

4g Fiber

12g Sugar Alcohol

4g Net Carbs

14g Protein


If you’re in the Lower 48, visit my website to order High Protein/Low Carb White Bread, keto brownies, or keto breakfast baked goods: Sugarswapbakeshop.com or click the link: https://www.ketoupgrade.info/shop-1


If you’d like to support the channel or say thanks for the recipes and work I share, you can use any of the links below.


For questions, you can find my email address below or contact me through my website.


I also have a P.O. box for anyone who would like to send something.


                

I’ve created a Patreon account to share extra content with supporters. I have many ideas for the future of this channel, including possibly creating my own keto dessert line. On Patreon, I’ll share inspiration, more about my life past and present, behind-the-scenes recipe testing, successes and fails, and maybe even merch down the road. If you’d like to support me and the channel, please consider becoming a patron.



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Alycia J Distefano

P. O. Box 56

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