Dairy Free

Gluten & Grain Free

Nut Free

Low Disaccharide

Serves: 8

Prep time: 10 mins

Cooking time: 90 mins


  • 250g egg whites (6-7 eggs)
  • 75g powdered monkfruit
  • ½ tsp xanthum gum
  • 1 tsp cream of tartar
  • 2 tsp white vinegar
  • 2 tsp vanilla extract
  • ½ cup passionfruit coconut yoghurt
  • 1-2 kiwi fruit, sliced thinly
  • 1-2 passionfruit, pulp only
  • ½ cup blueberries
  • 6 strawberries, quartered
  • ½ banana, sliced thinly
  • Mint leaves to decorate


  • Preheat oven to 150℃.
  • Line an oven tray with baking paper, marking a 23cm diameter circle on paper.
  • Wipe mixer bowl and mixers with vinegar and paper towel, dry.
  • Beat egg whites and cream of tartar in mixer until stiff peaks forming.
  • Add monkfruit, 1 tsp at a time, while continuing to beat.
  • Add xanthum gum, vinegar and vanilla extract and mix well.
  • Reduce oven temperate to 100℃.
  • Spoon mixture into marked circle on baking paper.
  • Bake in oven for 90 mins.
  • Slightly open oven door, and leave for at least 3 hours (or overnight) to cool.
  • Decorate top by spreading yoghurt over first, and then piling fruit on top.
  • NOTE: for low disaccharide, omit the banana.



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