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Low carb Hertzoggies

Ingredients 8
Servings 50 min


  • 1
    quantity dough (sweet pie crust)
  • 500
    frozen strawberries
  • 2
  • 3
    egg whites
  • 6
    powdered xylitol (ground in a coffee grinder)
  • 1 1/4
    desiccated coconut



Preheat the oven to 180 °C. Grease two 12-hole regular cupcake pans.

Prepare the pie crust batter as described in THIS recipe.

For the filling, place the strawberries and xylitol in a saucepan on medium heat and simmer gently for 15–20 minutes until reduced to a thicker, jam-like consistency. Allow to cool.

Press the dough about halfway up the sides of the cupcake moulds and smooth the edges a bit (I use a silicone cupcake pan as it is much easier to pop these out after baking). Bake for 5–7 minutes.

For the meringue topping, use an electric mixer to whisk the egg whites until they start to form stiff peaks. Add the xylitol bit by bit as you continue to mix. As soon as all the xylitol is incorporated and the meringue has a glossy appearance, stir in the coconut.

Allow the dough cups to cool slightly for a minute or two, and then scoop in a heaped teaspoon of jam filling followed by the coconut meringue topping. Bake for 15–20 minutes until brown and set.

Yields 24 jam tarts.

Tip: You could use the same ratios to make the original apricot jam filling, but the strawberry filling is a lower carb option and looks really pretty too. You can also assemble all the jam tarts in advance and then bake – it is a bit of a time saver and still yields a lovely, slightly moist tartlet.

An extract from Low Carb is Lekker Two by Ine Reynierse, published by Struik Lifestyle.

(images - Sean Calitz © Penguin Random House South Africa)


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