Air Fryer Keto Chocolate Pavlova

Step 1Crack the eggs and separate the egg whites from the yolks. Place the egg whites in a large clean bowl or mixer.
Note: Use leftover egg yolks to make a batch of Garlic Mayonnaise or Lemon Curd!

Step 2Beat on medium-low speed for 2 minutes until foamy. Add cream of tartar (or apple cider vinegar).

Step 3Gradually add the sweetener, one tablespoon at a time, beating until stiff peaks form. Sift in cacao powder and gently fold with a rubber spatula without deflating the egg whites.
Note: For best results use Allulose. Unlike Erythritol-based sweeteners, Allulose will caramelize with no aftertaste and no crystallization once chilled.)

Step 4 Place parchment paper in the air fryer. Spoon the mixture into a round shape, leaving a 1-inch gap from the sides.

Step 5Create a nest in the middle to hold the whipped cream and berries after baking.

Step 6Set the air fryer to 120 °C/ 250 °F and cook for 40 minutes, checking once or twice.
Note: I used the "Roast" settings on my air fryer. For oven baking instructions, see this recipe.

Step 7Once cooked, open the air fryer and let it cool down completely before removing from the air fryer and adding the topping.

Step 8Whip the cream with 2 tablespoons of Allulose and vanilla. (Optionally, add a tablespoon of cacao powder for chocolate cream.)

Step 9Top the cooled meringue with whipped cream and fresh berries. (Optionally, add dark chocolate shavings or a tablespoon of rum/whiskey for a boozy cream topping.)

Step 10Slice and serve immediately. To store, keep the baked meringue in an airtight container separate from the cream in the fridge for up to 3 days. Assemble right before serving.