📍 Where this dish comes from: Lima · Historic Center / Plaza Mayor (UNESCO)
Discover the history of this region →
Discover the history of this region →
Lima’s most famous dessert: a layer of thick, caramelized manjarblanco topped with a cloud of port wine meringue, made keto with sugar-free sweeteners throughout.
What You’ll Need
Servings: 6 servings
Calories: 290kcal
Ingredients
- 2 cups heavy cream
- 4 tbsp butter
- 3/4 cup allulose or other keto sweetener that caramelizes
- 1 tsp vanilla extract
- 1 pinch sea salt
- 3 large egg whites
- 1/4 cup allulose (for meringue)
- 3 tbsp port wine reduced by half over low heat
- Ground cinnamon, for garnish
Instructions
- In a saucepan, combine the heavy cream, butter, ¾ cup allulose, vanilla, and salt over medium-low heat.
- Cook, stirring frequently, 15–20 minutes, until thickened and lightly caramel-colored.
- Divide the manjarblanco among 6 small glasses or ramekins and chill at least 1 hour.
- Whip the egg whites to soft peaks, then gradually add the ¼ cup allulose, beating to stiff, glossy peaks.
- Fold the reduced port wine gently into the meringue.
- Top each chilled manjarblanco with a generous spoonful of the port meringue.
- Dust with cinnamon and serve immediately.
Nutrition
Serving: 1serving | Calories: 290kcal | Protein: 5g | Fat: 24g
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Health Benefits
- Allulose caramelizes similarly to sugar, letting the manjarblanco layer develop real color and flavor without the carbs.
- The meringue adds volume and richness with no added sugar.