Air Fryer Keto Vanilla Berry Pavlova

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

Step 2Start 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).

Step 3Add the sweetener, a tablespoon at a time. Keep beating until they reach a stiff-peak and glossy stage.
Note: For best results use Allulose. Unlike Erythritol-based sweeteners, Allulose will caramelize with no aftertaste and no crystallization once chilled.)

Step 4 Place a piece of parchment paper inside your air fryer (round cake parchment works best). Spoon the mixture on top to create a round meringue, leaving at least 2.5 cm (1 inch) gap from the sides.

Step 5Using a spoon or spatula, create a nest in the middle, building up the sides of the meringue so that it can hold the whipped cream and berries once it’s baked.

Step 6Turn 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 8Meanwhile, whip the cream with 2 tablespoons of Allulose and vanilla.

Step 9To assemble, top the cooled meringue with whipped cream and fresh berries. You can also add some fresh mint.

Step 10Slice to serve immediately or store in the fridge for up to a day. Pavlova is always best to be assembled right before serving. You can keep the baked meringue in an airtight container in the fridge for up to 3 days.