Description
A delicious and light dessert that is low in carbs and perfect for a keto diet.
Ingredients
Scale
- 6 large egg whites
- 1 1/4 cups powdered erythritol
- 1 tablespoon white vinegar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- 1/2 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 225°F (110°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whip the egg whites until soft peaks form.
- Gradually add the erythritol, continuing to whip until stiff peaks form.
- Fold in the vinegar, cornstarch, and vanilla extract until combined.
- Spoon the meringue mixture onto the prepared baking sheet, forming a round shape.
- Bake in the preheated oven for about 1 hour, then turn off the oven and let the pavlova cool completely inside.
- In a separate bowl, whip the heavy cream with vanilla extract until soft peaks form.
- Top the cooled pavlova with whipped cream and fresh raspberries before serving.
Notes
- Ensure your mixing bowl and utensils are completely clean and dry for the best meringue.
- You can substitute raspberries with other berries if desired.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 1g
- Sodium: 30mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg