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.
- 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)
- 1 cup heavy cream
- ¾ tablespoon sweetener (optional)
- ½ cup raspberries
- ¼ cup blackberries
- ¼ cup blueberries
- 6 leaves mint fresh
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.
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.
Net Carbs 4g
Nutrition info includes whipped cream and berries.
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