Preheat oven to 250F and line a baking sheet with parchment paper.
In clean glass or metal bowl, combine egg whites, Swerve, vanilla, cream of tartar and salt. Beat on medium high until medium stiff peaks form and mixture becomes somewhat glossy. Do not beat until stiff.
Spoon or pipe mixture into large meringues. Bake for 18 to 20 minutes at 250F. Then reduce oven temperature to 200F and continue to bake for another 18 to 20 minutes, until crisp and tips are just starting to brown. Turn off oven and let meringues it inside for 2 hours or longer.
Remove and carefully peel off parchment.
Blueberry Sauce:
In a small bowl, mix blueberries, Swerve and liqueur or vodka. Mash with the back of a fork to release the juice. Set aside.
Whipped Cream:
In a medium bowl, beat whipping cream with powdered Swerve and vanilla until firm peaks form.
To assemble, break up meringues into large chunks. Sprinkle bottom of 6 dessert bowls with broken meringues, then top with a dollop of whipping cream and a spoonful of blueberry syrup. Repeat another layer of each.
Notes
Serves 6. Each serving has 6 g of carbs and 1 g of fiber. Total NET CARBS = 5 g.Other nutrition information: 237 Calories; 22g Fat (84.1% calories from fat); 3g Protein; 6g Carbohydrate; 1g Dietary Fiber; 82mg Cholesterol; 96mg Sodium.