This is just delicious!
This gorgeous simple keto pavlova recipe looks fancy but is actually an easy low carb dessert! Each slice of sugar-free pavlova has just 2.6g net carbs.This sugar-free pavlova recipe makes a great and amazing sweet it comes together with basic ingredients that are probably already stocked in your keto pantry.
- 4 Large Egg whites
- 1 tsp Cream of tartar
- 1 cup Besti Powdered Monk Fruit Erythritol Blend
- 1 1/2 tsp Lemon juice
- 1 tsp Vanilla extract
- 3 tsp Xanthan gum
- 1/4 cup Strawberries
- 1/4 cup Blackberries
- 1/4 cup Blueberries
- 1 recipe Sugar-Free Whipped Cream
Preheat the oven to 300 degrees F (149 degrees C).
In a large bowl using a hand mixer, beat the egg whites with cream of tartar, until frothy. Add Besti, 1/2 cup at a time, and continue to blend until stiff peaks form.
Gently fold in lemon juice, vanilla extract, and xanthan gum to the stiffened egg whites, being careful not to deflate them.
Line a baking sheet with parchment paper. Spread the egg white mixture onto the parchment paper and form into a thick circle. Using a spatula, smooth out the egg whites and create a slight well in the center. Dab your spatula around the edges to make soft peaks.
Bake in the oven on a low rack for 1 hour.
Remove from oven and allow to cool completely. After the pavlova has cooled, the parchment paper can be removed with ease.
Dollop and smooth the whipped cream into the center of the pavlova and add berries to top.
Serving size: 1 slice, or 1/8 of pavlova with whipped cream and berries
NUTRITION INFORMATION PER SERVING
Calories: 176 | Fat: 16.6g | Total Carbs: 4g | Net Carbs: 2.6g | Fiber: 1.3g | Sugar: 1.2g | Protein: 2.8g