Keto Classic Pavlova
Indulge in the elegance of a dessert classic reimagined with this Keto Classic Pavlova—a decadent treat featuring a crisp meringue shell, luscious whipped cream, and a vibrant burst of fresh berries. This low-carb masterpiece swaps traditional sugar for erythritol, making it perfect for keto enthusiasts and anyone seeking a guilt-free delight. Crafted from simple yet high-quality ingredients like pillowy egg whites, creamy whipped topping, and tart berries, this pavlova offers a delicate balance of texture and flavor. With an easy preparation process and stunning presentation, it’s the ideal centerpiece for any celebration or dinner party. Effortlessly light, gluten-free, and utterly delicious, this keto pavlova is proof that indulgence can be both health-conscious and beautiful!
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Recipe Information
Ingredients
- 4 large Egg whites
- 1 cup Erythritol
- 0.25 teaspoon Cream of tartar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered erythritol
- 1 cup Fresh berries (such as raspberries, blueberries, or strawberries)
Instructions
Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw an 8-inch circle on the parchment as a guide for your meringue.
In a large, clean, dry bowl, beat the egg whites with an electric mixer on medium speed until they become foamy.
Add cream of tartar and salt to the egg whites and continue to beat on medium speed until soft peaks form.
Gradually add the erythritol, one tablespoon at a time, while continuing to beat the mixture. Increase the speed to high and beat until stiff, glossy peaks form and the erythritol is fully dissolved.
Gently fold in the vanilla extract with a spatula until well combined.
Spoon the meringue onto the parchment paper, spreading it into the prepared circle. Create a slight indentation in the center to hold the toppings later.
Bake in the preheated oven for 90 minutes. Do not open the oven during this time.
After 90 minutes, turn off the oven and let the pavlova cool inside the oven with the door ajar for at least 1 hour. This will help prevent cracking.
Once fully cooled, carefully transfer the pavlova to a serving plate.
In a medium bowl, whip the heavy cream with the powdered erythritol using an electric mixer until stiff peaks form.
Spread the whipped cream over the top of the pavlova, and then decorate with fresh berries.
Serve immediately or store in the refrigerator for up to 2 hours before serving.
Nutrition Facts
Calories |
969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.5 g | 103% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 1481 mg | 64% | |
| Total Carbohydrate | 291.5 g | 106% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 16.5 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 34 mg | 3% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 463 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
