Low-Carb Holiday Berry Pavlova

4.8 stars, average of 4 ratings

Low-Carb Holiday Berry PavlovaPin recipeFollow us 70.7k

Pavlova is one of the most effortless desserts you can make and is perfect for a special occasion like the upcoming Holiday season. It's like Eton Mess made into a posh cake that will impress your guests! If you follow a ketogenic diet, you often end up with leftover egg whites, so making Pavlova is a great way to use them. My Holiday Berry Pavlova is now at A Sweet Life!

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Low-Carb Holiday Berry PavlovaPin itFollow us 70.7k

Nutritional values per serving

6.2 grams 2.8 grams 4.5 grams 18.3 grams 11.4 grams 222 calories
Total Carbs9grams
Fiber2.8grams
Net Carbs6.2grams
Protein4.5grams
Fat18.3grams
of which Saturated11.4grams
Calories222kcal
Magnesium21mg (5% RDA)
Potassium189mg (10% EMR)

Macronutrient ratio: Calories from carbs (12%), protein (8.6%), fat (79.4%)

My Holiday Berry Pavlova is now at A Sweet Life!

Low-Carb Holiday Berry PavlovaPin itFollow us 70.7k

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (14)

Hi, Thanks for the recipe, it looks delicious.   Can you use egg whites from a carton?

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Thank you! I wish I knew but I've never tried that. I hope someone else could comment?

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Hi I was really keen on reading this but for some reason your page is not showing the actual recipe at all, just the nutritional info. I am really disappointed.

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The recipe is linked in this post in bold but you have not read it. It is a guest post. I understand we are all busy but it only takes a minute.

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I have tried making low carb pavlova in the past using erythritol with mixed success. It tasted great but was soft on the outside. It didn't have the crunchy shell of a normal Pavlova.  Erythritol just doesn't caramelize like sugar. And the crunchy bits are the best bits of pavlova.

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Hi Denise, I use Erythritol and mine was crispy on the outside and soft inside. For even better results, you can try Swerve which caramelises and it's perfect for this type of desserts.

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Will this work with xylitol too? I can't find erythritol where I live.

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Yes, you can. It will have slightly more carbs but it's still fine for a low-carb diet 😊

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Thanks for this. I have tried, with some success, to bake pavlova since going low carb but haven't tried using erythritol. I plan to try your version very soon.

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Hope you like it! 😊

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I don't think I could wait until christmas! This looks so beautiful. Can you use frozen berries?

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Hi Miriam, yes, you can use frozen too. I noticed that some traditional recipes cook the berries and add sweeteners - there are many way you can do this. Just make sure to add the topping just before serving so that the meringue doesn't get too soft.

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Cool!! I was looking how to "convert" my Xmas pavlova into a lowcarb treat! Pinning and saving for the right time 😊

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Thank you Connie, hope you like it! 😊

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