Sugar-Free Keto Pavlova
A stunning, low-carb dessert with a delicately crisp outer shell and a soft, marshmallow-like center, topped with fresh berries and sugar-free whipped cream.
Ingredients
Meringue Base
- 6 large egg whites Must be at room temperature
- 1 1/4 cups superfine sweetener Ensure it is keto-friendly
- 2 teaspoons cornstarch Crucial for the marshmallow center
- 1 teaspoon white vinegar Acts as a stabilizer
- 1/2 teaspoon vanilla extract Use high-quality
Topping
- 1 1/4 cups heavy cream Keep cold until ready to whip
- 2 tablespoons sugar-free powdered sugar
- 1 cup fresh berries Strawberries, blueberries, and raspberries
Instructions
- Preheat your oven to 250°F (120°C). Line a baking tray with tin foil and lightly grease. Ensure your mixing bowl is spotlessly clean and dry.
- Beat room-temperature egg whites on medium speed until they form stiff peaks.
- Add superfine sweetener one tablespoon at a time, mixing constantly until the meringue is glossy and smooth.
- Gently fold in the cornstarch, white vinegar, and vanilla extract using a rubber spatula. Do not overmix.
- Spoon the meringue onto the tray, shaping into an 8-9 inch circle with a slight indentation in the center.
- Bake for 90 minutes on the middle rack. Do not open the oven door during this time.
- Turn off the oven and prop the door slightly open with a wooden spoon. Let the pavlova cool completely inside (1-2 hours or overnight).
- Whip cold heavy cream with powdered sweetener until fluffy. Spread over the cooled base and top with fresh berries.
Notes
Separate your eggs while they are cold (yolks are firmer), but let the whites reach room temperature before whipping for maximum volume. For best results, bake in the evening and leave in the oven overnight to dry.