Salted Caramel Swirled Meringues

Salted Caramel Swirled Meringues

Hands-On Time: 15 minutes

Total Time: 2 hours and 15 minutes, plus cooling time


Who doesn’t love a good meringue? Crispy on the outside and chewy on the inside?

Making a pretty, white and glossy meringue with the perfect balance of crispy, airy and chewy has been next to impossible without using refined sugar…UNTIL NOW!

The secret to the success of these meringues is to make them using the Swiss method, heating the egg mix to a specific temperature before whipping them.

It’s not hard, I promise you.

I challenge you to make a batch of these to serve to friends without telling them. I bet they won’t notice, they’re that good.

Servings: 6 servings

Calories: 93.5

Total Carbs: 21.8g
Net carbs: 1.9g
Fat: 4.8g
Protein: 1.4g


2 large egg whites

½ cup of Sukrin Fiber Syrup

½ teaspoon of cream of tartar

1/8 teaspoon of white vinegar

Pinch salt

1 teaspoon of sugar-free vanilla extract


6 Tablespoons of Keto Salted Caramel Sauce (recipe below) 



Pre-heat oven to 200° F

In a double boiler or a bowl over a saucepan of simmering water, place all of the ingredients except for the caramel sauce.

Whisk until combined and then continue stirring over the medium heat until the egg mixture reaches 140° F

Pour the mixture into the bowl of your mixture and begin beating on high.

Beat until cooled, thick and glossy (about 5 minutes)

Dollop spoonful’s onto a lined baking tray and shape into mounds.

Place a Tablespoon of Salted Caramel Sauce on top of each meringue and then swirl with a toothpick.

Bake for two hours and then leave in the oven until completely cooled.

Eat as is or with whipped cream and more sauce (just make sure to add that to your macros)

Meringues will soften if left out for too long, so I recommend eating them as soon as possible. If you do need to store them, do so in an airtight container with a paper towel in the bottom to absorb moisture.

Download and print the recipe here


Keto Salted Caramel Sauce 

Hands-On Time: 15 minutes

Total Time: 15 minutes, plus cooling time


Servings: 12 servings

Calories: 103

Total Carbs: 1.1g
Net carbs: 1.1g
Fat: 10.8g
Protein: 0.32g


6 Tablespoons of butter

1/3 cup of Sukrin Gold

½ teaspoon of molasses

1/3 cup of cream

1 teaspoon of vanilla

6 Tablespoons of water

¼ teaspoon of salt



Place water, Sukrin Gold, vanilla, and molasses into a small saucepan and bring to the boil.

Add the butter and whisk until melted and combined.

Continue whisking over high heat for approx. 5 minutes.

The butter will foam up and then subside, you want this to happen.

Remove the pan from the heat and whisk in the cream and salt.

Return to the heat and whisk over med-high heat for another five minutes until the sauce has reduced and thickened slightly.

Pour Salted Caramel Sauce into a glass jar and allow to cool slightly before using.

Seal jar tightly and store in the refrigerator.

The sauce may harden slightly when chilled, but just sit in hot water or microwave for a few seconds and then stir before serving.

Store, in a lidded jar, in the refrigerator for up to 2 weeks (if it lasts that long)

Download and print the recipe here


This recipe was created for LeGaia by the talented Naomi Sherman, creator of



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