Description
This Keto Raspberry Pavlova is a delightful low-carb dessert featuring a crisp and airy meringue base sweetened with erythritol, topped with freshly whipped cream and juicy raspberries. Perfect for those following a ketogenic or low-sugar diet, this pavlova provides a light, elegant treat that satisfies sweet cravings with minimal carbs.
Ingredients
Scale
Meringue
- 4 large egg whites
- 1 cup powdered erythritol
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Topping
- 1 cup heavy whipping cream
- 2 cups fresh raspberries
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for baking the meringue.
- Beat Egg Whites: In a mixing bowl, beat the egg whites until soft peaks form, ensuring they are light and airy.
- Add Sweetener: Gradually add the powdered erythritol while continuing to beat the egg whites until stiff peaks form, creating a glossy meringue.
- Fold in Flavorings: Gently fold in the vanilla extract and lemon juice to enhance the meringue’s flavor without deflating it.
- Shape Meringue: Spoon the meringue mixture onto a lined baking sheet, forming a smooth, round disk shape.
- Bake: Bake the meringue for 1 hour, then turn off the oven and allow the pavlova to cool completely inside the oven to maintain its crisp texture.
- Whip Cream: Once cooled, whip the heavy cream until stiff peaks form, creating a light, fluffy topping.
- Assemble: Top the cooled meringue with the whipped cream and fresh raspberries evenly before serving.
Notes
- Ensure egg whites are at room temperature for better volume when whipping.
- Use powdered erythritol for a smooth texture without granules in the meringue.
- Cooling the pavlova in the oven helps prevent cracking and keeps it crisp.
- Serve immediately after assembling to keep the meringue crisp and the cream fresh.
