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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 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.
Follow us 148.4k
Ingredients
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.
Nutrition (per slice)
Calories223kcal
Net Carbs6.2g
Carbohydrates9g
Protein4.5g
Fat18.3g
Saturated Fat11.4g
Fiber2.8g
Sugar5.5g
Sodium60mg
Magnesium21mg
Potassium190mg
Detailed nutritional breakdown (per slice)
| Total per slice |
| 6.2 g | 4.5 g | 18.3 g | 223 kcal |
| 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 |
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