Snow white's balls

(floating islands)

PREP TIME: 30 min
COOK TIME: 15 min
DIFFICULTY: advanced

SERVES: 4 balls 


2 eggs (size L)
40g almond milk
40g heavy cream
2 tsp natural vanilla extract
10g whey protein powder (vanilla flavour)
30g powdered erythritol


  1. Grind erythritol in a coffee grinder or in a small food processor.
  2. Pour almond milk, heavy cream and vanilla extract in a saucepan.
  3. Separate the eggs – place the egg whites in a mixing bowl and egg yolks in the saucepan. Add whey protein powder to the pan and mix well until the mixture is smooth without any lumps.
  4. Heat the mixture at a medium-low temperature, stirring constantly until it reaches 65°C. Reduce the heat and cook for 10 minutes until the cream thickens. Stir constantly and make sure the cream doesn’t heat over 70°C because the yolks will then coagulate. Remove from stove and let it cool.
  5. Preheat the oven to 120°C.
  6. Beat the egg whites until soft peaks start to form. Slowly add powdered erythritol and beat until stiff.
  7. Fill a semicircle silicone mould (cavities are approx. 8 cm in diameter) with egg whites. You should get 4 egg white balls.
  8. Bake for 15-18 minutes and let the balls cool completely.
  9. To remove the balls from the mould, run a tablespoon around the edge of each ball and slowly lift it. Invert the ball and place it on a large plate – two balls on each plate.
  10. Cover each ball with a spoon of cream and serve immediately.

NUTRITIONAL INFO: (per serving)

KcalNet Carbs[g]Sugars[g]Fibre[g]Protein[g]Fat[g]

(per serving)

Calorie information
Net carbs

181.0 kcal
2.3 g
1.8 g
0.1 g
11.9 g
13.8 g

This recipe is contained in the book EAT LIKE SUPERHUMAN, where you can find more low-carb recipe makeovers.