Keto Peaches And Cream Pavlova
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 30 mins
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Servings
8 slices
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Calories
122 kcal
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Course
Dessert
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Cuisine
Australian
Keto Peaches And Cream Pavlova
Description
This pavlova uses large egg whites whipped with cream of tartar to achieve stable soft peaks, to which powdered sweetener is slowly added, followed by xanthan gum and vanilla extract to form a glossy, firm meringue. It is baked initially at 180°C and then at a lower temperature of 120°C for over an hour to dry and crisp the exterior while maintaining a marshmallow-like inside. Once cooled in the oven, it is topped with diced peaches drained from sugar-free syrup and lightly sweetened whipped cream. A mint leaf provides a fresh aromatic touch.
The dessert offers a textural play between crisp and creamy and a mild, fruity flavor suitable for those limiting sugar intake. Its vanilla and peach notes complement each other, creating a refreshing finish after meals.
Cream of tartar can be substituted with lemon juice or white vinegar to stabilize the egg whites in the meringue.
Ingredients
Pavlova
- 6 egg large, whites
- ½ teaspoon cream of tartar see notes
- 6 tablespoons powdered sweetener
- ¼ teaspoon xanthan gum
- 1 teaspoon vanilla extract
Peaches and cream topping
- 8 ounces peaches drained, syrup reserved, diced, in sugar-free syrup
- 1 cup heavy whipping cream
- 4 tablespoons powdered sweetener
- mint leaf to garnish, fresh
Instructions
- Pavlova
- Preheat the oven to 180 °C (355 °F). Line a baking tray with parchment paper.
- Add 6 large egg whites and 1/2 teaspoon cream of tartar to a very clean and dry bowl. Beat the egg whites on medium speed, until soft peaks form - about 5 minutes.
- With the mixer running, slowly add 6 tablespoons powdered sweetener, one tablespoon at a time, count 10 seconds between each spoon.
- Add 1/4 teaspoon xanthan gum, finely sprinkling over the surface while mixing to avoid clumping, then 1 teaspoon vanilla extract.
- Continue beating until stiff peaks form, and the meringue is glossy. Be careful not to beat beyond this point, when the meringue loses its shine it can start to separate/weep.
- Dump the meringue onto the parchment paper and form a round pavlova shape with a depression in the center.
- Take it to the oven, turning the temperature down to 120 °C (250 °F). Bake the keto pavlova for 1 hour and 15 minutes.
- Turn off the oven, and leave the pavlova inside to cool for at least 2 hours, or overnight.
- Peaches and cream topping - add just before serving
- Whip 1 cup heavy whipping cream with 4 tablespoons powdered sweetener until light and fluffy.
- Spread the whipped cream on top of the cool pavlova, and the drained 8 ounces diced peaches in sugar-free syrupDrizzle some of the peach syrup, and garnish with fresh mint leaves.
Notes
- Cream of tartar can be substituted with 1 teaspoon lemon juice or white vinegar to stabilize egg whites.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 122kcal | 6% |
| Carbohydrates | 2.8g | 1% |
| Protein | 3.6g | 7% |
| Fat | 10.7g | 16% |
| Fiber | 0.3g | 1% |
| Sugar | 2.2g | 4% |
| Net Carbohydrates | 3g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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