Keto Pavlova (Sugar Free)

My keto pavlova is a sugar-free twist on the iconic Australian summer dessert. It needs simple ingredients and is just as light and airy as you'd expect.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings Servings

Calories 103kcal

Author Arman Liew

Ingredients

6 large egg whites room temperature
1 1/4 cups superfine sweetener * See notes
2 teaspoon cornstarch
1 teaspoon white vinegar
1/2 teaspoon vanilla extract

For the topping

1 1/4 cups heavy cream
2 tablespoon sugar free powdered sugar
1 cup berries to decorate

Instructions

Preheat the oven to 120C/250F. Line a large baking tray with tin foil and lightly grease.
In a large mixing bowl, beat you egg whites until stiff peaks form. Using a tablespoon, add the superfine sweetener, until mixed through and glossy. Add the cornstarch, vinegar, and vanilla extract until combined.
Transfer the meringue mixture onto the foil lined sheet. Push together into a circular shape.
Bake the meringue for 90 minutes, or until golden around the sides and tender. Turn the oven off and keep the meringue in there to cool completely. Be sure to leave the door slightly ajar.
Once the meringue has cooled completely, prepare the whipped topping. Beat together the heavy cream and powdered sweetener until thick and smooth. Gently spread over the top of the meringue. Decorate with berries of choice and refrigerate for at least an hour, to set.

Notes

* To make a superfine sweetener (caster sweetener), place 1 1/2 cups allulose or monk fruit sweetener in a blender. Blend until a fine texture. You will need 1 1/4 cups of the blended amount of sweetener.

TO STORE: If you've layered and decorated your pavlova, you can store it in the refrigerator, covered, for up to 3 days. However, if you are storing the meringue base, you can refrigerate it for up to 2 weeks. Be sure that it is completely covered (plastic wrap works very well) to ensure that no air pockets can seep through.

TO FREEZE: Only the meringue portion can be frozen. Cover it completely in plastic wrap, and store in the freezer for up to 2 months. When ready to use, refrigerate it until it is no longer frozen.

Nutrition