A light dessert, crisp on the outside and soft inside, made with egg whites, almond flour, and erythritol. Gluten-free and low-carb, perfect as a base for keto cakes or enjoyed on its own.

Preparation

1. Preheat the oven: Preheat the oven to 150°C (300°F). Prepare a baking tray with parchment paper.
2. Whip the egg whites: In a clean, dry bowl, beat the egg whites with a pinch of salt and the cream of tartar (if using). When they begin to foam, add the erythritol, one tablespoon at a time, continuing to beat until you obtain a firm, glossy meringue that holds stiff peaks.
3. Fold in the flour: Using a spatula, gently fold the almond flour (or pecan flour) into the meringue, mixing with smooth upward movements to avoid deflating the mixture.
4. Shape the discs: Transfer the mixture into a piping bag and form two discs about 15–18 cm in diameter on the parchment paper. Optionally, you can spread the mixture with a spatula.
5. Bake: Bake for 30–40 minutes. The outside of the dacquoise should be dry and lightly golden, while the inside remains soft. The dacquoise is ready when it no longer feels sticky to the touch.
6. Cool: Turn off the oven and leave the door slightly open, keeping the discs inside for 15–20 minutes so they dry and cool gradually.
7. Serve: Use the dacquoise as a layer for a keto cake (for example, with mascarpone cream or chocolate cream) or enjoy it on its own..

Estimated Nutrition Facts (per 1 disc)

Values may vary slightly depending on the exact ingredients and the size of the discs.

Nutrient	Estimated Value
Calories	170–200 kcal
Total Fat	14–16 g
Protein	6–8 g
Net Carbohydrates	2–3 g