Keto Raspberry Pavlovas
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Keto Raspberry Pavlovas
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This makes a total of 6 Keto Raspberry Pavlovas. Each pavlova comes out to be 161.5 Calories, 14.39g Fats, 2.93g Net Carbs, and 3.6g Protein.
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Ingredients
Base
- 4 large egg whites
- ½ cup erythritol
- 1 tsp. vanilla extract
- 1 tsp. fresh lemon juice
- 2 tsp. xanthan gum
Filling
- 1 cup heavy cream
- 85 g frozen berries
Topping
- 18 fresh raspberries
- 1-2 mint leaves
Instructions
- Preheat oven to 300°F. Separate 4 eggs carefully and beat the egg whites until they’re foamy.
- Add in erythritol a little at a time while beating. Mix until stiff peaks. Add in vanilla, lemon juice and xanthan gum; then fold together with a silicone spatula.
- Line a baking sheet with parchment paper and use a pencil to outline a cup or bowl to guide you when spooning the pavlova mixture. This recipe makes 6 mini pavlovas about 5 inches in diameter.
- Spoon the pavlova batter so that it’s roughly the size of each circle you’ve drawn. Using the back of a spoon, create a dip/well in the center for the filling later.
- Bake for an hour. The pavlovas should turn a crisp, golden brown.
- While the pavlovas are cooling, prepare the filling. Measure out 85g of mixed frozen berries. Strawberries, blueberries and blackberries work well to make a beautiful purple color.
- Blend with a cup of heavy cream for about 3 minutes so the mixture is thick enough to spoon.
- Spoon some of the frozen berry mixture into each pavlova and top with some fresh berries and mint!
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