Ingredients
Equipment
Method
- Line the base and sides of a 28cm spring form cake tin with baking paper.
- To make the base, place the biscuits in a food processor and process until they form crumbs. Place in a bowl and mix with the cocoa. Add the melted butter and stir to combine. Pour the mixture into the base of the prepared cake tin and press down to cover the bottom of the tin. Refrigerate while you make the filling.
- Place egg whites, sugar, strawberries, lemon juice, and vanilla seeds in the bowl of an electric mixer. Beat on high speed for about 6-8 minutes, or until the mixture is very thick and fluffy and the sugar has dissolved. To test if the sugar has dissolved, stop the mixer and rub a small amount between your fingers. If it is at all gritty, the sugar hasn't dissolved, so keep mixing. Otherwise, it's ready. Spoon the filling over the chilled base, smooth the top, cover with a sheet of baking paper, and freeze for at least 4 hours or overnight.
- Remove from the freezer and cut into wedges to serve. Serve with fresh strawberries or strawberry coulis.
Notes
This recipe was developed by Mark Williams, The Keto Performance Chef, for health-conscious individuals and dessert lovers seeking a delicious yet guilt-free treat. It's designed to be easy to make and cater to various dietary needs without sacrificing flavor.