Best Keto Zabaglione

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    20 min

  • ready time

    ready time

    30 min

Best Keto Zabaglione

Our Zabaglione is made with pasture-raised eggs and sweet marsala wine. We have sweetened this Italian dessert with powdered erythritol to make it wonderfully Keto and Low Carb friendly. You can serve zabaglione warm from the stove or chilled. Either way is delicious so try it both ways to see what you love best. We served our zabaglione with fresh strawberries, but feel free to use other berries too.

What is Zabaglione?

Zabaglione is a classic Italian custard dessert made of whipped and cooked egg yolks, sugar, and Marsala wine. It can be served fresh off the stove or cold. The mixture is light, fluffy, sweet, and velvety. It can be served with fresh fruits or cakes. We, of course, made it into a Keto version without sugar and used sweetener instead. The dessert is a great way to incorporate eggs into your diet in a Low Carb way.

How do I serve zabaglione?

For this recipe, we served ours chilled with fresh strawberries. However, zabaglione can be deliciously served chilled on top of Keto and Low Carb cakes or as a topping for blackberries, blueberries, and raspberries.

What is marsala wine?

Marsala wine is a rich, nutty wine made in Sicily with a golden color and pleasant mild aroma. It is used in cooking to create richness with a well-rounded taste.

To make the ultimate pairing, serve this on top of other Keto dessert recipes like our Best Keto Pound Cake!

  • Net Carbs

    4 g

  • Fiber

    0.7 g

  • Total Carbs

    13.8 g

  • Protein

    1.8 g

  • Fats

    3.2 g

73 cals

Best Keto Zabaglione

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Egg yolk

    Egg yolk

    4 medium

  • Powdered Erythritol (Icing Sugar)

    Powdered Erythritol (Icing Sugar)

    6 tbsp

  • Marsala wine

    Marsala wine

    5 tbsp

  • Strawberries

    Strawberries

    12 large - 1 3/8" diameter

Recipe Steps

steps 4

30 min

  • Step 1

    Place a small pot of water on the stove and bring it to a boil. Crack all the eggs into a bowl. Divide out the yolks by gently separating the yolks with the egg shells and allowing the whites to fall through back into the bowl. Place the yolks into a medium bowl. Add the remaining ingredients and whisk well.
    Step 1
  • Step 2

    Turn down the heat on the pot to ensure the water is at a simmer. Place the bowl with the egg yolk mixture over the pot of boiling water. Begin to whisk the egg mixture. While whisking the eggs, the mixture will look like a liquid. After several minutes, the mixture will begin to thicken by foaming at the surface. This foaming will occur throughout the mixture when it is finished, which will make it appear fluffy. Whisk constantly for 10-15 minutes until the eggs are foamed throughout. When the whisk is picked up, and the mixture falls back into the bowl, the sauce should leave a trail.
    Step 2
  • Step 3

    Set this mixture on top of an ice bath. Add plenty of ice to a large bowl to make an ice bath. Add enough water to cover the ice slightly. The bowl with the hot egg mixture should sit on top of the ice bath without sinking in and getting ice water into the egg mixture. Whisk this for several minutes at first, then intermittently until the mixture is cool.
    Step 3
  • Step 4

    In the meantime, wash and slice the strawberries removing the leaves. Cut them into quarters. Place them into a small bowl or glass. Divide the zabaglione between the glasses and serve immediately.
    Step 4