Keto Classic Pavlova

Indulge in the delicate elegance of a Keto Classic Pavlova—an irresistibly light and airy dessert that’s completely sugar-free and perfect for low-carb lifestyles! Featuring a crisp, golden meringue shell made from whipped egg whites and erythritol, this keto-friendly dessert is crowned with luscious homemade whipped cream and a vibrant medley of fresh berries. The recipe’s use of cream of tartar ensures a stable, glossy meringue while powdered erythritol and vanilla extract provide just the right touch of sweetness without compromising your macros. With minimal prep time and simple ingredients, this show-stopping dessert is ideal for celebrations, dinner parties, or whenever you crave something both decadent and guilt-free. Whether enjoyed immediately or chilled for later, this gluten-free pavlova is a light yet indulgent treat designed to impress.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 8

Ingredients

• 4 large Egg whites
• 1 cup Erythritol
• 0.25 teaspoon Cream of tartar
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Salt
• 1 cup Heavy whipping cream
• 2 tablespoons Powdered erythritol
• 1 cup Fresh berries (such as raspberries, blueberries, or strawberries)

Directions

Step 1

Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw an 8-inch circle on the parchment as a guide for your meringue.

Step 2

In a large, clean, dry bowl, beat the egg whites with an electric mixer on medium speed until they become foamy.

Step 3

Add cream of tartar and salt to the egg whites and continue to beat on medium speed until soft peaks form.

Step 4

Gradually add the erythritol, one tablespoon at a time, while continuing to beat the mixture. Increase the speed to high and beat until stiff, glossy peaks form and the erythritol is fully dissolved.

Step 5

Gently fold in the vanilla extract with a spatula until well combined.

Step 6

Spoon the meringue onto the parchment paper, spreading it into the prepared circle. Create a slight indentation in the center to hold the toppings later.

Step 7

Bake in the preheated oven for 90 minutes. Do not open the oven during this time.

Step 8

After 90 minutes, turn off the oven and let the pavlova cool inside the oven with the door ajar for at least 1 hour. This will help prevent cracking.

Step 9

Once fully cooled, carefully transfer the pavlova to a serving plate.

Step 10

In a medium bowl, whip the heavy cream with the powdered erythritol using an electric mixer until stiff peaks form.

Step 11

Spread the whipped cream over the top of the pavlova, and then decorate with fresh berries.

Step 12

Serve immediately or store in the refrigerator for up to 2 hours before serving.

Nutrition Facts

Serving size	(796.4g)

Amount per serving	% Daily Value*
Calories	968.6

Total Fat 80.5g	0%
Saturated Fat 48.0g	0%
Polyunsaturated Fat 0g
Cholesterol 240mg	0%
Sodium 1480.6mg	0%
Total Carbohydrate 291.5g	0%
Dietary Fiber 3.6g	0%
Total Sugars 16.5g
Protein 15.2g	0%

Vitamin D 0IU	0%
Calcium 33.9mg	0%
Iron 0.7mg	0%
Potassium 463.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.1%

Protein: 3.1%

Carbs: 59.8%