Low carb pavlova with fresh berries

Low carb pavlova with fresh berries

This famous dessert features meringue, whipped cream, and fresh berries. It was originally created in the 1920s in honor of the Russian ballerina Anna Pavlova. It is historically full of sugar, but history doesn't always need an encore. Our sugar-free, low carb version gives a modern spin to this classic treat. Na zda-ró-vye! "To your health!"

Low carb pavlova with fresh berries

This famous dessert features meringue, whipped cream, and fresh berries. It was originally created in the 1920s in honor of the Russian ballerina Anna Pavlova. It is historically full of sugar, but history doesn't always need an encore. Our sugar-free, low carb version gives a modern spin to this classic treat. Na zda-ró-vye! "To your health!"
USMetric
6 servingservings

Ingredients

  • 3 3 egg whiteegg whites
  • ½ cup (323 oz.) 120 ml (110 g) erythritol
  • ¼ tsp ¼ tsp white vinegar 5%
  • ½ tsp ½ tsp vanilla extract
  • 1 pinch 1 pinch salt
  • 1 cup 240 ml heavy whipping cream
  • 5 oz. (1¼ cups) 140 g (270 ml) 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. Add the vinegar, vanilla, and salt. Mix well.
  5. Using a piping bag full of the meringue mixture, or 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 the oven cools down and the meringue bases become firm and dry. You can even leave them in the oven overnight. 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 raspberries.

Tips

You can also prepare these pavlovas with strawberries, blueberries, blackberries, or any combination of low-carb berries that you wish. 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 them in the oven for a festive, nutty adornment.

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3 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.

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