Low Carb Classic Pavlova
Delight your taste buds with this Low Carb Classic Pavlova, a guilt-free twist on the beloved dessert that's as stunning as it is satisfying. Featuring a crisp, airy meringue made with granulated erythritol and vanilla, this recipe keeps sugar at bay without compromising on texture or flavor. Creamy, sugar-free whipped topping pairs beautifully with an array of mixed berries, delivering a burst of freshness in every bite. Perfect for low-carb or keto lifestyles, this pavlova is easy to prepare with minimal ingredients and a straightforward method, ensuring elegance on your dessert table without the hassle. Whether you're hosting a dinner party or craving a light yet indulgent treat, the Low Carb Classic Pavlova is a crowd-pleaser that combines sweetness, simplicity, and sophistication. Keywords: low carb pavlova recipe, sugar-free pavlova, keto dessert ideas, healthy pavlova recipe, classic pavlova with berries.
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Recipe Information
Ingredients
- 4 large Egg whites
- 0.75 cup Granulated erythritol
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Cream of tartar
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered erythritol
- 1 teaspoon Vanilla extract
- 1 cup Mixed berries (such as strawberries, blueberries, raspberries)
- 10 leaves Mint leaves (optional, for garnish)
Instructions
Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
In a large bowl, beat the egg whites with an electric mixer on medium-high speed until soft peaks form.
Add the cream of tartar to the egg whites and continue to beat until stiff peaks form.
Gradually add the granulated erythritol, one tablespoon at a time, beating well after each addition until the mixture is glossy and the erythritol is fully dissolved.
Stir in 1 teaspoon of vanilla extract gently.
Spoon the meringue mixture onto the prepared baking sheet, forming a large circle about 8 inches in diameter. Create a slight dip in the center for the toppings.
Bake in the preheated oven for 90 minutes or until the meringue is dry to the touch and easily lifts off the parchment paper. Turn off the oven and let the pavlova cool in the oven with the door slightly ajar.
While the meringue cools, prepare the whipped cream by beating the heavy whipping cream, powdered erythritol, and 1 teaspoon of vanilla extract together in a bowl until soft peaks form.
Once the pavlova is completely cool, transfer it to a serving platter.
Top with the sugar-free whipped cream, spreading it evenly over the surface of the pavlova.
Decorate with mixed berries and, if desired, garnish with mint leaves.
Serve immediately or refrigerate for up to 2 hours before serving.
Nutrition Facts
Calories |
993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.5 g | 103% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 303 mg | 13% | |
| Total Carbohydrate | 200.5 g | 73% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 16.5 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 702 mg | 15% | |
*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.
