Just in time for Summer, here is a low-carb pavlova with fresh strawberries, raspberries and blueberries with cream, oat and almond milk.
The pavlova was invented in Australia in the early 1900s and named after a noblewoman, Pavlova. It’s a great dessert to make on a hot summer’s day, and is very light, very tasty and very easy to make. I loved the taste of pavlova—it reminded me of a super-sweet sponge cake—so I decided to create a low-carb version of it and add some fresh fruit for extra sweetness. The result was a light and healthy dessert.
You can serve this dessert with any of the fresh berries in season or as a change of pace with berries from the frozen section of your grocery store. If you are short on time, you can add a dollop of crème fraiche or Greek yogurt to the meringue prior to adding it to the pavlova.
Low-carb Pavlova with fresh berries on top:-
Prep. Time: 15Min. Baking Time: 60Min. Serving: 6
Meringue, whipped cream, and fresh berries make up this well-known delicacy. It was named after Russian dancer Anna Pavlova and was developed in the 1920s. It’s traditionally rich in sugar, but history doesn’t necessarily need a repeat performance. This traditional delicacy gets a contemporary makeover with our sugar-free, low-carb version. “I wish you good health!”
- 6 egg whites at room temperature
- ¼ cup granulated monk fruit sweetener / erythritol
- 1 teaspoon apple cider vinegar
- 1-½ teaspoons arrowroot starch
- 1 teaspoon vanilla extract
- 1 cup Fresh strawberries, raspberries, and/or blueberries for topping
- 1 cup heavy whipped cream
- pinch of salt
- Preheat the oven to 350 degrees Fahrenheit (200 degrees Celsius).
- Using parchment paper, line a baking sheet.
- Whisk the egg whites until firm peaks form.
- When the egg whites are done, gradually add the erythritol and continue to beat until thoroughly mixed. Combine the vinegar, vanilla, and salt in a mixing bowl. Mix thoroughly.
- Add starch and combine the mixture thoroughly.
- Carefully create the meringue bases on top of the parchment paper using a piping bag full of the meringue mixture or a spoon.
- Bake it for about 55-60 minutes or until golden around the sides and tender. Turn the oven off and keep the meringue in there to cool completely. Be sure to leave the door of oven slightly ajar.
- Allow it to sit in the oven until the oven has cooled down and the meringue bases are firm and dry. You can also cook them overnight in the oven.
- Once the meringue has cooled completely, prepare the whipped topping. Beat together the heavy cream and powdered sweetener until thick and smooth. Gently spread over the top of the meringue. Decorate with berries of choice and refrigerate for at least an hour, to set.
Nutritional Value: 115 kcal
TO STORE: If you’ve layered and decorated your pavlova, you can store it in the refrigerator, covered, for up to 3 days. However, if you are storing the meringue base, you can refrigerate it for up to 2 weeks. Be sure that it is completely covered (plastic or glad wrap works very well) to ensure that no air pockets can seep through
TO FREEZE: Only the meringue portion can be frozen. Cover it completely in plastic wrap, and store in the freezer for up to 2 months. When ready to use, refrigerate it until it is no longer frozen.
These pavlovas may also be made with strawberries, blueberries, blackberries, or any other low-carb berry combination. Check out our berry guide and make this dessert with your favorite berry combination!
For a festive, nutty garnish, sprinkle chopped pecans, walnuts, or almonds over the meringue before placing them in the oven.
Imagine a meringue-based donut, but made from ingredients that you can actually eat. With this recipe you can enjoy a low-carb version of pavlova. It will take you just a few hours to make, and it can be enjoyed at any time of the day. The recipe includes detailed instructions for making the pavlova, as well as a few suggestions for serving it. Read more about keto pavlova with lemon curd and let us know what you think.
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