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Keto Pavlova

A delightful low-carb dessert featuring a crisp, cloud-like meringue shell topped with creamy keto whipped cream and fresh berries.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: Keto, Low-Carb
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Meringue Shell
  • 240 g 6 large egg whites, room temperature Use completely clean, dry bowls and beaters.
  • 1 cup powdered sweetener Use powdered or superfine sweetener that measures like sugar.
  • 2 tsp cornstarch Helps the center stay soft.
  • 1 tsp vinegar Stabilizes the meringue.
  • 1 tsp vanilla extract Adds flavor.
For the Topping
  • Keto Whipped Cream For an indulgent finish.
  • Fresh Berries Raspberries, strawberries, and blueberries work well.
  • Keto Lemon Curd Adds brightness.

Method
 

Preparation
  1. Preheat your oven to 225°F (110°C) and prepare a large baking tray with parchment paper.
  2. In a large bowl, beat the egg whites with a mixer on medium speed for about 5 minutes until soft peaks appear.
  3. Gradually mix in the powdered sweetener, one spoonful at a time, until stiff, glossy peaks form.
  4. Carefully fold in the cornstarch, vinegar, and vanilla extract with a rubber spatula until well combined.
  5. Spoon the meringue onto the tray, shaping it into an 8-inch circle with higher edges.
Baking
  1. Bake for 90 minutes until firm and slightly golden, then turn off the oven and let it cool inside for 1 hour.
  2. Once cooled, transfer the pavlova to a wire rack to cool completely.
Serving
  1. Before serving, top with keto whipped cream, cream cheese frosting, and fresh berries.
  2. Slice and enjoy this delightful low-carb dessert!

Notes

Store unfilled pavlova at room temperature in an airtight container for up to 2 days; refrigerate filled pavlova and consume within 24 hours. To prep ahead, make the meringue a day before and keep toppings separate.