A simple recipe for keto and low carb zabaglione. The only difficult part is mixing the dessert for 15 minutes. Your arms will get tired!
I waited ten years to make this amazing low carb zabaglione!
I tried zabaglione for the first time in Rome, years ago. It was heavenly – creamy and delicate. We ate it at a small restaurant that also served us pizza. No one spoke English, so we gestured with our hands that we would like to have what the group of Italians in the next table were having.
The pizza had the thinnest crust, and it was well baked and almost crunchy. It had a thin layer of cheese, and thin slices of fresh tomatoes on top. It was nothing like the pizzas we’ve had before, and it was amazing.
For dessert, again, we gestured “Give us what they’re having.” The zabaglione was served in small glasses. It was the tastiest dessert I’ve ever had. The texture was like clouds. The sweetness, subtle.
The meal was so good, that we returned to the same restaurant the next day. When we ordered zabaglione for dessert, the waiter firmly shook his head no, saying emphatically, “Zabaglione? No!”. He was gesturing towards the kitchen, trying to explain that the cook did not make zabaglione that day.
It’s been ten years, and now I eat a low carb diet. But zabaglione is not very sweet. So it’s very easy to make low carb zabaglione by subbing a low carb sweetener for the sugar.
I imagine that two tablespoons of honey would also be a good substitute, for a paleo version. But I haven’t tried it yet.
Making low carb zabaglione is quite easy actually. It’s a simple recipe. The only difficult part is mixing for 15 minutes. Your arms will definitely get tired!
PS. What to do with the egg whites? Make this delicious egg white frittata!
- 4 large egg yolks
- 1/4 cup granulated sweetener (I used xylitol)
- 1/4 cup Marsala wine
- 1 teaspoon pure vanilla extract
- Bring a medium pot of water to a simmer over medium-low heat.
- Combine the egg yolks and sweetener in a heat-resistant bowl and whisk, using a hand-held electric hand mixer, until foamy.
- Set the bowl over the simmering water, without letting the bottom touch the water, and continue to whisk constantly.
- Gradually pour in the Marsala while continuing to whisk, then add the vanilla.
- Whisk 15 minutes on high speed, until the custard has doubled in volume and becomes thick. The more you whisk, the thicker it will become.
- Spoon the zabaglione into dessert bowls. Serve alone, or with fresh berries.
When using low carb sweeteners, I calculate their carbs as zero, because for many people, myself included, they have zero or minimal impact on blood sugar. However, you should always test for yourself and make sure that a particular recipe does not negatively impact your blood sugar.