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 keto/ low carb zabaglione!
Eating zabaglione in Rome
I tried zabaglione for the first time in Rome, years ago. It was heavenly – creamy and delicate. My husband and I ate it in 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.
Low carb zabaglione
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 use xylitol, but you can use erythritol instead. I’m not sure about stevia, though. I haven’t tried it, and I don’t know if the lack of granulated sweetener would negatively affect the texture.
Making low carb zabaglione is quite easy actually. It’s a simple recipe. Scroll down to the recipe card and you’ll see. The only difficult part is mixing for 15 minutes. Your arms will definitely get tired!
Is this a healthy recipe?
I think it’s healthy for a dessert. Especially if you use a low carb sweetener. It’s a simple homemade recipe with 4 real-food ingredients. With 80 calories and 2g carbs per serving, this is not a bad choice if you’re going to have dessert.
Aren’t undercooked eggs dangerous?
Consuming raw eggs does increase your risk of salmonella or other food-borne illness. To reduce this risk, use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. The risk is there, though. This is ultimately a decision that you would need to make for yourself.
You can try using pasteurized eggs in this keto zabaglione recipe, although you might not get the volume and fluffiness that you would get from natural eggs.
What to do with the egg whites?
- 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.