With berry season in full force and seeing just about every recipe with some sort of berry included, I thought a keto dessert was in order. Pavlovas to me seemed like the perfect dish for a great crisp and a bright fresh flavor. Not only do they taste great, but all the ingredients come together to balance itself out.
The creamy filling paired with the fluffy, vanilla-infused crust makes for a perfect bite when the burst of the bright raspberry comes through. The richness and acidity balance each other out perfectly to create a dessert worth sharing. It ended up being quite great in macros, too! Feel free to grab a lemon slice and spritz over the top right before serving.
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Check out our latest video which features the very popular recipe here, Nacho Cheese Casserole:
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Yields 6 servings of Keto Raspberry Pavlovas
| #Base | |
| large Egg Whites | 4 |
| Erythritol | 1/2 cup |
| Vanilla Extract | 1 tsp |
| Fresh Lemon Juice | 1 tsp |
| Xanthan Gum | 2 tsp |
| Filling | |
| Heavy Cream | 1 cup |
| Frozen Berries | 85g |
| #Topping | |
| Fresh Raspberries | 18 |
| Mint Leaves | 1-2 |
1.Preheat oven to 300°F. Separate 4 eggs carefully and beat the egg whites until they’re foamy. No egg yolk should be in the bowl!
2.Add in erythritol a little at a time while beating. The mixture should result in stiff peaks. Once it’s stiff, add in vanilla and lemon juice and xanthan gum and fold in with a silicone spatula.
3.Line a baking sheet with parchment paper and use a pencil to outline a cup or bowl to guide you when spooning the pavlova mixture. This recipe makes 6 mini pavlovas about 5 inches in diameter.
4.Spoon the pavlova batter so that it’s roughly the size of each circle you’ve drawn. Using the back of a spoon, create a dip/well in the center for the filling later.
5.Bake for an hour. The pavlovas should turn a crisp, golden brown.
6.While the pavlovas are cooling, prepare the creamy filling. Measure out 85 grams of mixed frozen berries. Strawberries, blueberries and blackberries work well to make a beautiful purple color.
7.Blend with a cup of heavy cream for about 3 minutes so the mixture is thick enough to spoon.
8.Spoon some of the frozen berry mixture into each pavlova.
9.Garnish with some fresh raspberries and enjoy!
This makes a total of 6 Keto Raspberry Pavlovas. Each pavlova comes out to be 163 Calories, 15g Fats, 2.4g Net Carbs, and 3.2g Protein.
This makes a total of 6 Keto Raspberry Pavlovas. Each pavlova comes out to be 163 Calories, 15g Fats, 2.4g Net Carbs, and 3.2g Protein.