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My Low-Carb Holiday Berry Pavlova was originally shared at A Sweet Life!
Pavlova is one of the most effortless desserts you can make and is perfect for a special occasion like the upcoming Holiday season. This keto pavlova is like Eton Mess made into a posh cake that will impress your guests!
What to Do with Leftover Egg Yolks?
If you make recipes like this low-carb Pavlova or my Keto Yeast Bread, you will have leftover egg yolks. Don't waste them, instead use them to make a batch of Keto Mayonnaise, Hollandaise Sauce, Low-Carb Lemon Curd or Keto Coffee.
Hands-on Overall
Serving size slice
Nutritional values (per serving, slice)
Net carbs6.2 grams
Protein4.5 grams
Fat18.3 grams
Calories223 kcal
Calories from carbs 12%, protein 9%, fat 79%
Total carbs9 gramsFiber2.8 gramsSugars5.5 gramsSaturated fat11.4 gramsSodium60 mg(3% RDA)Magnesium21 mg(5% RDA)Potassium190 mg(9% EMR)
Ingredients (makes 8 servings)
Instructions
- Preheat the oven to low, 135 °C/ 275 °F (fan assisted), or 155 °C/ 310 °F (conventional). Crack the eggs and separate the egg whites from the egg yolks. Place the egg whites into a large clean bowl or a mixer.
- Start beating the egg whites on medium-low speed. Continue for about 2 minutes until the whites become foamy. Then, add the cream of tartar (or apple cider vinegar).
- Add the 1/2 cup powdered Erythritol, a tablespoon at a time. Keep beating until they reach a stiff-peak and glossy stage. Note that for best results you can use Allulose (Unlike Erythritol-based sweeteners it will caramelize with no aftertaste and no crystallization once chilled.)
- Spoon the mixture on a tray lined with parchment paper or a non-stick mat and create a round 9-inch/ 23 cm meringue. Using a spoon or spatula, build up the sides of the meringue into a nest shape so that it can hold the whipped cream and berries once it’s baked.
- Place in the oven in the middle section. Bake at 135 °C/ 275 °F (fan assisted), or 155 °C/ 310 °F (conventional) for 15 minutes.
- Then, turn the temperature down to 100 °C/ 210 °F (fan assisted), or 120 °C/ 250 °F (conventional) and cook for another 2 hours. After 2 hours, turn the oven off and keep the meringue in for another 1-2 hours or overnight. This will help the meringue dehydrate and get crispy.
- When the oven cools down completely, remove the meringue from the oven. Make sure it is cooled before adding the topping.
- Meanwhile, whip up the cream. Add the vanilla extract and the remaining 1/4 cup Erythritol. Fill the meringue nest with the vanilla cream and top with berries (raspberries, blackberries, blueberries and sliced strawberries). Serve immediately.
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Ingredient nutritional breakdown (per serving, slice)
| Net carbs | Protein | Fat | Calories |
|---|
| Egg white, fresh |
| 0.2 g | 2.7 g | 0 g | 13 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Cream of tartar, raising agent |
| 0 g | 0 g | 0 g | 0 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 1.2 g | 0.9 g | 17.1 g | 165 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 4 kcal |
| Strawberries, fresh |
| 1 g | 0.1 g | 0.1 g | 6 kcal |
| Raspberries, fresh |
| 1 g | 0.2 g | 0.1 g | 9 kcal |
| Blackberries, fresh |
| 0.8 g | 0.3 g | 0.1 g | 8 kcal |
| Blueberries (wild), fresh |
| 0.9 g | 0.1 g | 0.1 g | 6 kcal |
| Dark chocolate, 85% cocoa (cacao) |
| 0.4 g | 0.2 g | 0.9 g | 10 kcal |
| Total per serving, slice |
| 6.2 g | 4.5 g | 18.3 g | 223 kcal |
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