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Keto Berry Pavlova

This Keto Berry Pavlova is sugar-free and easy to make.I t’s so glossy, thick and perfectly smooth. Crispy on the outside and soft in the middle. Topped with a fresh berry coulis, berries, whipped cream and mint for the ultimate pavlova treat.
Prep Time 20 minutes
Cook Time 5 hours
Servings 6
Calories 171kcal
Author Jo Harding

Ingredients

  • 6 large egg whites (320g), room temperature /or buy a carton of egg whites
  • 110 grams Swerve confectioners or erythritol, powdered (½ cup + 3 tbsp)
  • 1 teaspoon apple cider vinegar (or white wine vinegar) (plus extra to clean the bowl)
  • 1.5 teaspoon arrowroot (makes fail safe meringue)
  • 1 teaspoon vanilla extract (optional)

To Decorate:

  • 1 cup heavy cream
  • ¾ tablespoon sweetener (optional)
  • ½ cup raspberries
  • ¼ cup blackberries
  • ¼ cup blueberries
  • 6 leaves mint fresh

Instructions

  • Preheat oven to 265F / 130C/ 110 fan.
  • Wipe your bowl with vinegar. Place the egg whites in the bowl and whisk on medium (I used a Kitchen aid, speed 5) for about 2 minutes until the eggs are foamy.
  • Gradually add the powdered erythritol, 1 tablespoon at a time, whisking for 30 seconds before adding more (kitchen aid speed 6 or 7). Once all the sweetener has been added, scrape down the sides of the bowl with a spatula and continue whisking for about 1 minute. Add the vinegar, arrowroot and optional vanilla for a further 30 seconds - 1 minute or until still and glossy. Should be about 10 - 11 minutes from start to finish.
  • Spoon the meringue onto a baking tray lined with baking paper, shaping it into a rough 22cm round with a spatula. Use the spatula to make a small indent in the center, building up the sides into a nest shape, so that it can hold the whipped cream and berries once it’s baked. (For individual pavlovas, spoon 6 rounds of meringue onto a large baking tray lined with non-stick baking paper and make shallow indents in the center.)
  • Place in the oven, reduce the temperature to 215F / 100C / 80 fan and bake for 1.5 hours. Turn the oven off and allow the meringue to cool, with the door closed, for at least 3 hours to overnight to crisp up.
  • Once cooled, carefully lift from the greaseproof paper.

To Decorate:

  • Whisk the cream with an electric whisk until soft peaks form.
  • Blitz the blackberries and half of the blueberries with a stick blender (it’s a small quantity so feel free to make more and store in the fridge to make blitzing easier).
  • Spoon the whipped cream into the center of the pavlova and top with raspberries, the remaining blueberries and drizzle over the blitzed berries. Serve immediately.

Storage:

  • Fridge in an airtight container for 3 - 4 days

Notes

Net Carbs 4g
Nutrition info includes whipped cream and berries.

Nutrition

Serving: 1serving | Calories: 171kcal | Carbohydrates: 5g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 70mg | Potassium: 108mg | Fiber: 1g | Sugar: 2g | Vitamin A: 596IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 1mg