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Poached meringue fluffs floating in a creamy vanilla sauce! These Keto Snow Eggs are the treat you have been waiting for!
Snow eggs, Oeufs a la Neige, floating island, or Schneenockerl. Different names for essentially the same delicious dish – sweetened, beaten egg whites that are slightly cooked in sweetened milk and then served in a homemade vanilla sauce! I love the simplicity of the ingredients and the stunning end-result of this dish. These Keto Snow eggs are incredibly fluffy and soft, and taste amazing with the creamy vanilla custard.
This dessert is probably most well known in France, Germany and Austria, though the term floating island can be found in U.S. cookbooks, as well. It’s a recipe that goes way back, so far that my great grandma used to make it for my mom when she was a little girl! That makes sense, since no fancy ingredients are needed to make traditional snow eggs: just eggs, milk, and sugar.
Are Snow Eggs keto-friendly?
Traditional snow eggs are definitely on the higher carb end, as they are made with milk and sugar. But this version is completely keto-friendly! To make these Keto Snow Eggs, we swap regular milk with unsweetened almond milk and heavy cream. And course, we don’t add any sugar, but instead pick the natural sweetener erythritol.
One serving with 2 meringue dumplings only has 1 gram of carbs!
These little changes make our Snow Eggs not only low-carb, but actually a really healthy dessert. Eggs are a superfood that are filled with proteins, omega-3 fattcy acids, vitamin B2, vitamin B12, vitamin D, selenium and iodine. You can enjoy a special dessert, whilst feeding your body with essential nutrients!
How to make these stunning Keto Snow Eggs!
Eggs. Chose fresh eggs from a trusted source for this recipe. While the meringues are poached, they are only lightly cooked and therefore pose a risk of foodborne illness.
Separate the eggs and make sure no yolk finds its way into the whites. Beat the egg whites with salt and erythritol until firm peaks form. Use 2/3 of the meringue to poach into dumplings. Leave other third of the mixture to add your vanilla sauce later.
Poaching. To poach the beaten whites, we first need to heat the milk and heavy cream (with some erythritol) in a wide pot or pan. With a large spoon, scoop up a portion of the meringue. Then with the help of another spoon, shape the meringue dumpling into an egg-sized shape before easing it with the free spoon into the gently simmering milk mixture. Cook the dumplings on both sides for about 3 minutes and then lift them up with a slotted spoon. DON’T LET THE MILK COME TO A BOIL.
Vanilla sauce. Whisk the yolks until they look thick and light. Remove 1/2 cup of the hot milk mixture and whisk into the yolks. Then pour everything into the pot with milk. Under CONSTANT whisking, let your mixture thicken until it reaches 160 °F or covers the back of a spoon. This will take about 6-8 minutes. DON’T LET THE MIXTURE COME TO A BOIL. Remove from heat, let cool down for a few minutes, and then add the vanilla extract and the leftover meringue mixture.
Serve. You can either serve the dish right away with a still warm vanilla sauce or chilled. To serve, divide the vanilla sauce into 4 bowls and float 2 meringue dumplings on top of each bowl. You can also cover each bowl to chill in your fridge until you serve them.
Enjoy these floating Keto Snow Eggs!
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MORE KETO MERINGUE RECIPES
Keto Snow Eggs (Oeufs A La Neige)
- In a grease-free medium bowl, beat the egg whites with salt and ⅓ cup of erythritol until firm peaks form. Set aside ⅓ of the meringue (for the vanilla sauce), use the other ⅔ for poaching meringue dumplings.
- Combine the almond milk, heavy cream, and ¼ cup of erythritol in a wide pot or pan. Over medium-low heat, bring the mixture to a low simmer. Stir occasionally.
- Poach 8 meringue dumplings: With a large spoon, scoop up a portion of the meringue. Then with the help of another spoon, shape the meringue dumpling into an egg-sized shape before easing it with the free spoon into the gently simmering milk mixture. Cook the dumplings on both sides for about 3 minutes until firm. DON'T LET THE MILK COME TO A BOIL.
- Remove the cooked meringue dumplings with slotted spoon or slotted spatula, and place them on a large plate. After you poached all the meringue, turn off heat.
- Now prepare the vanilla sauce. In a small bowl, whisk the yolks until they look light and thick. Remove 1/2 cup of the still hot milk mixture and whisk into the yolks.
- Then pour everything into the pot with milk mixture. Over medium-low heat and under CONSTANT whisking, let your mixture thicken until it reaches 160 °F or covers the back of a spoon. This will take about 6-8 minutes. DON’T LET THE MIXTURE COME TO A BOIL.
- Remove from heat, let cool down for a few minutes, and then whisk in the vanilla extract and the remaining meringue mixture.
- To serve, divide the vanilla sauce into 4 bowls and float 2 meringue dumplings on top of each bowl. You can also cover each bowl to chill in your fridge until you are ready to serve.