Summer Berry Meringues (Low Carb and Gluten Free)

summer berry meringuesGuess what, Peeps? I forgot my own 2 year blogiversary!! I know, right? I knew it was in July, and for some reason I thought it was today, but when I went back it was actually the 6th! It doesn’t matter that it’s belated though – nobody else is counting after all, but for me it’s still a pretty cool milestone!

When I started IBIH, I had no idea where it was headed – it was really just a whim, and I never intended for it to be a “real” blog. To say that I’m grateful to be here at this point today would be a gross understatement!

I appreciate so much the time you all take to comment, here and on the Facebook page, as well as the numerous emails I get on a weekly basis. So many of you have shared your stories with me, and have expressed that the recipes here are helping you manage your weight, your diabetes, and other ailments suffered by you or a family member. Please know that I read and keep all of them!  Sometimes, when I feel like the demands of running this blog are too much to handle, I go back through and read some of them again, and it’s all the incentive I need to keep IBIH going.

So THANK YOU for being the bestest, most awesomest Peeps ever! I’m looking forward to another exciting year over here at IBIH, and hopefully next year I will remember to mark the actual day it all started! ;)

As far as celebratory recipes go, I kind of burnt myself out on the Bacon Cake for Bake my Cake 2013. The idea of crafting another epic low carb dessert to mark the blogiversary was exhausting even to think about. And then I thought, why bother? What we all really want when we’re celebrating is something not only delicious and festive, but also easy to make.  Who wants to toil over a complicated recipe when they are supposed to be basking in their accomplishments. Not this chick!

And so I give you this easy low carb Summer Berry Meringue. It’s pretty, it’s simple, and it tastes amazing – what else could you ask for in a low carb dessert?

low carb berries with meringue
[pinterest text=”Summer Berry Meringue (low carb, fat free and gluten free) – Only 5.5g net carbs and 47 calories per serving!” layout=”horizontal” image=””]
The bright flavor of the berries is the perfect accompaniment to the pillowy soft meringue topping – every bite tastes like Summer.  As far as it being super simple, it doesn’t get a whole lot easier than this.  Except for maybe the chocolate or strawberry mug cakes – those are even easier!

This recipe has two simple components – the berries, and the meringue.  I used xanthan gum in my meringue and it really helped it hold it’s shape and stay pillowy and soft in the center.  It did get crispy on the outside, which I love.  But humidity is the enemy of crispy anything, and it’s Summertime in the South, so you can put two and two together and figure out that it doesn’t take long for them to turn soft.  If you want to serve them crisp, get them to the table ASAP, right out of the oven.

So here’s how this is going to go down.  Start with an assortment of fresh summer berries.


[pinterest text=”Summer Berry Meringue (low carb, fat free and gluten free) – Only 5.5g net carbs and 47 calories per serving!” layout=”horizontal” image=”×860.jpg”]
Wash and slice them up, then toss with a little of the sweetener of your choice – or omit it altogether if your berries are super sweet on their own.  Add them to individual ramekins or one large baking dish.

Summer berry meringues low carb

[pinterest text=”Summer Berry Meringue (low carb, fat free and gluten free) – Only 5.5g net carbs and 47 calories per serving!” layout=”horizontal” image=”×929.jpg”]
Whip your meringue and pipe or spoon it over the berries.  I wanted an easy, rustic look, so I dolloped it on and left some of the berries peeking through.

Summer berry meringues low carb and gluten free

[pinterest text=”Summer Berry Meringue (low carb, fat free and gluten free) – Only 5.5g net carbs and 47 calories per serving!” layout=”horizontal” image=”×950.jpg”]
Bake it in a 300 degree oven for about 40 minutes, or until crisp – ideally you want it to dry out but stay white, a feat I have not yet been able to accomplish.  Mine always seem to get somewhat golden, which doesn’t affect the flavor at all, it’s just not as striking against the berries as bright white would be.

summer berry meringues low carb and gluten free

[pinterest text=”Summer Berry Meringue (low carb, fat free and gluten free) – Only 5.5g net carbs and 47 calories per serving!” layout=”horizontal” image=”×901.jpg”]
Remove from the oven and serve.   See?  Easy.  Not to mention beautiful, and loaded with Summer flavors.  Perfect for your next celebration or occasion!

And talk about guilt free?  This recipe is not only low carb, it’s also fat free, and has only 47 calories per serving!  Consider it a gift from me to you.  Your welcome!  :)

Summer Berry Meringue - low carb and gluten free[pinterest text=”Summer Berry Meringue (low carb, fat free and gluten free) – Only 5.5g net carbs and 47 calories per serving!” layout=”horizontal” image=”×466.jpg”]

Summer Berry Meringues (Low Carb and Gluten Free)

Yield: 6 servings

Summer Berry Meringues (Low Carb and Gluten Free)

The perfect low carb and low calorie dessert for summer - beautiful, easy, and delicious!


  • 1 cup strawberries
  • 1 cup raspberries
  • 1 cup blueberries
  • 2 Tbsp granulated sugar substitute (or honey)
  • For the meringue:
  • 5 egg whites
  • 2 Tbsp granulated sugar substitute
  • 1/2 tsp xanthan gum (optional)
  • 2 tsp white vinegar


  • Wash and slice the berries. In a medium bowl, combine the berries and sweetener, gently tossing to coat. Spoon the berries into one large, or 6 small baking dishes.
  • For the meringue:
  • Combine the egg whites, sweetener, and xanthan gum in a large bowl. Whip until stiff peaks form. Add the vinegar and whip until just combined. Spoon the meringue over the berries.
  • Bake in a preheated 300 degree (F) oven for about 40 minutes for one large, and 25 minutes for 6 small meringues. Remove, and serve immediately for a crisp exterior.


Approximate nutrition info per serving: 47 calories, 0g fat, 5.5g net carbs, 4g protein


Earlier in the Summer I had planned on having some amazing giveaway for the blogiversary. Since I’ve been super busy and it somehow snuck up on me, I never got around to scheduling anything (though there are some cool giveaways coming up in the next few weeks, so stay tuned for that!)

I’d like to do something to mark this occasion though, so I’m giving away 10 copies of the IBIH Summer Recipes e-zine.

It will be a random drawing – to enter simply leave a comment on this post.  For extra entries, like us on FB, follow on Pinterest and/or Twitter, etc. and leave a comment for each.  You know the drill.  If you’ve already purchase the e-zine and you win, I’ll refund you through Paypal.  Contest is open to all countries, and ends Sunday July 14 at 8pm eastern standard time.


Don’t want to wait?  Download your copy of the IBIH Summer Recipes e-zine now for only $5.00!

Also, Healthy Recipes Magazine is giving away a free 3 month subscription to IBIH readers.  If you’re interested just click this link, provide your email, and you’ll get the code.  It’s not one of those trick things either, where you start getting billed after three months.  At the end of the three months, your subscription is automatically cancelled and it’s up to you to go renew it and provide your payment information at that time if you want to continue.

Happy IBIH Blogiversary Peeps!  Thanks for another great year!  :)


  1. Britany White says

    Please please please please please please please be me!!

    :) I love ALL your recipes and your writing and YOU (not to be creepy, heh heh heh)

    This looks amazing! Perhaps when I’m done with my fat fast I’ll have to make some of this up for my daughter and I to devour this weekend!

  2. Gabby Ayala says

    I love your blog and have loved nearly everything I’ve tried of yours. Happy blogiversary and I hope it’s around for many years to come! :)

    Also, winning your tasty looking zine would be amazing!

  3. Danielle Doty says

    This looks fantastic!! Perfect for summer and all those berries I just bought from Costco (that totally go bad because I don’t eat them fast enough)!! Happy Anniversary! LOVE your blog!!!

  4. Tania Porter says

    This looks delicious! I keep thinking I need to use my mixer more often and to not limit myself to one ingredient foods…Think I’ll whip some up this weekend.

  5. janette says

    I look forward to seeing how you take my favorites and make them low carb! I have yet to fall in love with any sweetener other than sugar, which makes it a challenge…but you keep giving me great ideas!
    Thank You!

  6. says

    I have had something similar in mind since I saw it on Donna Hay’s website. I have cherries in mind since it is the season:D Congratulations on your e-zine book.

  7. Sarah Thorstad says

    Ooh this looks so good! I was planning on making the bacon cake for my hubby’s deployment homecoming next week but I realized that wouldn’t actually be practical, but this dessert would be absolutely perfect! He stayed keto the whole time in Afghanistan, despite tribulations like losing breakfast halfway through (they stopped serving breakfast altogether and up to that point he would get an extra omelet and put it in the fridge for later) and the perils of me sending 3 cases of girl scout cookies (he said they were all gone within 5 minutes of him putting them in the office lol) Anywho, thanks for always having such awesome recipes!

  8. says

    Wow, I’m so glad I found your blog (through reddit/r/keto))! I’ve made a few of your recipes and so far, they’re all wonderful! I’m looking forward to trying this one as well.

    Thank you for making it easier and more enjoyable for me to eat low carb than I thought possible. :)

  9. Heather says

    I was looking for a GF baked item for a fancy breakfast menu and I think this will be it. I won’t have to make fruit salad on the side!

  10. Alie says

    I already have the ezine, but happy blogiversary! Love your recipes so much, and your humorous intros(the only thing I feel is missing from the ezine/cookbook). This recipe also looks great, can’t wait to try it!

  11. Ang says

    This looks awesome, I can’t wait to try it! Would love to do something with some canned pumpkin. How could I make a custard to put under the egg whites? Almost like a flan texture? That would be super yummy too….

  12. Sandi says

    Can’t wait to try this as soon as I am done with my Whole 30! Which, by the way, I found because of you. I despaired of ever getting my eating under control, but Whole 30 is a miracle. So thanks for being the little blog angel that got me back on track! And feeling better than I have in years.

  13. Linda g says

    I love your recipes! I’m glad I bought the book and have had so many tasty desserts thanks to you!!

  14. Elise says

    I cannot wait to make these summer meringues tonight. I have just started following and would love to have the e-zine and find more recipes like this. So glad i found you-happy blogaversary!

  15. Tina says

    This looks amazing! Would using less strawberries and more blueberries help lower the carb count? My birthday is next weekend so I might make this as my “cake”. :) Oh and if I could win the book that would be great too.

    • says

      Actually Tina, I was surprised when I calculated the nutrition info that blueberries have over double the amount of net carbs as strawberries! A cup of strawberries has 8g net carbs, 1 cup of raspberries has 7g net carbs, and 1 cup of blueberries has a whopping 18g net carbs! So if you’re looking to decrease the amount, reduce or omit the blueberries altogether! Enjoy!

    • says

      Thanks Carolyn! I wasn’t by design, but it’s awesome that these appeal to every type of dieter. It’s funny to me though that some will be excited that they are low fat, while others, like my low carb high fat peeps will pour heavy cream over them to UP the fat content. Also heavy cream is delicious. :)

  16. says

    Happy blogiversary! I’m happy to know you, and still have people talking about your “Bacon Cake” in there here parts!

    Also, I would marry meringue if it were legal.

    • says

      Thanks MB! And also there is probably a show on Bravo about unhealthy relationships with meringue. Or a 12 step program. But I know you’re too busy playing Candy Crush to spend any actual time making meringue right now, so I’m not too worried about it. ;)

  17. says

    happy blogiversary!!! girl, two years is BIG, right? I’m almost there, and it’s to the point where i can’t remember NOT blogging. :) Your berry meringues? i die for them. I would make meringues on a near-constant basis if I had my way, and they are delightful with berries. The only way i’ve found to make meringues which don’t brown while baking is to bake them low and slow: we’re talking 200 degree oven or thereabouts for several hours. It keeps the whiteness, but since you’re doing berries here too, i’m not sure how that temp would work for them.

    • says

      Thanks for the tip Shannon! I will try that next time I make pavlovas and see if I can get them bright white finally! And I know what you mean about BB (before blogging!) What did I do with all that free time?? Oh I know, I had a life… ha ha! Just kidding, I love blogging – even if it is a lot of work!

  18. Lynda says

    Love, love, LOVE both your recipes and your sense of humor. Congrats on your blogiversary! Keep’em com in’!

  19. Brooke says

    This looks so delish!! I cannot wait to make this for tailgating! The group I go with all try to live by a low carb lifestyle but desserts are our weakness! This should satisfy the sweet tooth!
    And happy blogiversary!! I love coming here and KNOWING I will find a yummy recipe that I don’t feel guilty for eating and can actually make without going to culinary school! Yay! Thank you!!


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