Low-carb pavlova with fresh berries

Low-carb pavlova with fresh berries

This famous dessert, featuring an extraordinary taste combination of meringue, whipped cream and fresh berries, was originally created in the 1920s in honor of the Russian ballerina Anna Pavlova. Back then, it was full of sugar. But here's our sugar-free low-carb version, a guaranteed hit at any table!

Low-carb pavlova with fresh berries

This famous dessert, featuring an extraordinary taste combination of meringue, whipped cream and fresh berries, was originally created in the 1920s in honor of the Russian ballerina Anna Pavlova. Back then, it was full of sugar. But here's our sugar-free low-carb version, a guaranteed hit at any table!
USMetric
6 servingservings

Ingredients

  • 3 3 egg whiteegg whites
  • ½ cup (323 oz.) 120 ml (110 g) erythritol
  • 1 cup 240 ml heavy whipping cream
  • 513 oz. 150 g fresh raspberries
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Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Preheat the oven to 400º F (200º C).
  2. Prepare a baking sheet with parchment paper.
  3. Whisk the egg whites until they form stiff peaks.
  4. When the egg whites are ready, add the erythritol little by little and keep beating until well combined.
  5. Using a piping bag full of the meringue mixture, or using a spoon, carefully form the meringue bases on top of the parchment paper.
  6. Put the baking sheet in the oven and switch the oven off.
  7. Leave the meringues inside the oven until it cools down and the meringue bases become firm and dry. Set the meringues aside until it's time to assemble the pavlovas.
  8. Whip the cream until it forms soft peaks.
  9. Fill the meringue bases with the whipped cream and decorate with the raspberries.

Tip

You can also prepare these pavlovas with strawberries, blueberries, blackberries or any combination of these. Check out our berries guide here and prepare this dessert with your favorite mix!

Feel free to sprinkle chopped pecans, walnuts or almonds on the meringue before putting in the oven for a festive, nutty adornment.

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4 comments

  1. Bradley
    Hi there DD team, I'm taking these to a family gathering, if stored in an airtight container do you think I'll be able to prepare the meringues in advance? How long would they last? Thanks!
  2. Deni
    I have made one large round from a different recipe at fatforweightloss.com and left it on the counter uncovered o/n. Great the next day. Trick is to keep them from getting soft so I don't cover and it was still very crisp the next day.
  3. 1 comment removed
  4. Andrea
    I feel bad for the eggs I used to make this pavlova. Inedible. Yes I am on keto and used to sweetener, and no it wasn’t down to my baking skills. It looks great If there’s any positive, but you want it to at least taste good too. The search continues.
  5. Lou
    If you want this to have any stability and substance, you need to add a bit of vinegar and xantham gum to help the egg whites firm up into a marshmallowy texture.

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