Low Carb, Diabetic Friendly Meringue Nests

I have been flat out with cake decorating recently and it appears to have resulted in me craving sweet things! Now I can’t say I haven’t had ANY cake cut offs but I’ve been very good considering the amount surrounding me! It has however pushed me to think of other sweet treats that could satisfy those cravings without undoing all my work so far…..

Behold the meringue! They don’t come out as white as a normal Meringue but I’m not sure that matters, they do also tolerate colouring which is rather exciting for things like Meringue kisses.  Meringue kisses also means low carb Eton Mess may ACTUALLY be able to happen…. I’ll get back to you on that ASAP 😀

Just so you’re aware these are far lighter inside than a normal meringue, infact they melt away on your tongue I found, but I liked that more than the usual chewiness!

To make 4/5 nests:


  • 1 egg white, size isn’t overly important
  • 50g Sukrin (or other 1:1 sweetener)
  • Pinch of salt


  1. Preheat oven to 80c fan assisted or 100 without and line a baking tray with non stick paper.
  2. In a scrupulously clean bowl, whisk egg whites with salt until they reach soft peaks, then gradually add the Sukrin ensuring its full encorporated each time before adding more.
  3. Once all the Sukrin is in, whisk until you’re meringue reaches stiff peaks.
  4. Fit a piping bag with a star nozzle or similar, or even just snipping the end off (about a 1cm hole) will be fine!
  5. Carefully fill your piping bag with the meringue and pipe your nests directly onto the baking paper. Start from the centre, spiral out and then build the side walls.
  6. Bake for at least 1 hour, they should come easily away from the paper, if not continue baking until they do.
  7. Leave to cool and you’re ready to fill with whatever delight you fancy! I opted for fresh whipped cream and fruit, yum yum!!


Nutritional value for the whole batch: 17kcal | 0.1g fat | 0.2g carbs | 3.6g protein




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