Summery Keto Mixed Berry Pavlova ???????????? FarmGirl Friday Livestream At 12pm ET
The recipe below makes a smaller Pavlova, perfect for 4-5 people. To make a large one for a crowd, double the recipe and look in the recipe notes for baking instructions. An excellent keto friendly dessert for any summer get together or BBQ. Enjoy!
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Mixed Berry Pavlova
serves 4-6
What you’ll need…
3 large egg whites
pinch of salt
¼-1/3 cup sweetener of choice *see notes below
2 tsp (10 mL) FarmGirl Low Carb Pastry Flour
1 tsp (5 mL) vanilla extract
½ tsp (2.5 mL) white vinegar
¾-1 cup (180-240 mL) 35% whipping cream
2-4 tbsp (30-60 mL) sweetener of choice
1 tsp (5 mL) vanilla extract
Berries, for topping
What to do…
1. Preheat oven to 350°F (175°C) Line a baking tray with parchment paper; optional to trace a circle in pencil on bottom of the parchment to help form the pavlova later.
2. Thoroughly clean a large metal bowl and beaters to ensure there is not fat present as it may prevent the egg white from reaching stiff peaks. Place a separate metal bowl in the freezer for whipping the cream.
3. In the clean large mixing bowl, beat the egg whites and salt until medium-firm peaks. This can be done using a stand mixer with the whisk attachment, electric hand mixer or a wire whisk. Gradually add the sweetener while mixing at low speed. Continue mixing until egg whites reach stiff peaks and become glossy.
4. Sprinkle over the FarmGirl Pastry Flour, vanilla and vinegar. Mix just until everything is combined.
5. Mound mixture onto the prepared baking tray and gently shape into a disc. Wider and thinner will have crunchier outside compared to the soft inside; higher and thicker will be more of the marshmallowy center in ratio to the crunch. This is personal preference.
6. Place formed pavlova on baking tray into the oven then immediately lower the temperature to 175°F (80°C) and bake for 50-60 minutes or until golden. Turn the oven off and allow to cool in the oven for at least 60 minutes before cooling to room temperature to serve. This can be done a day in advance; if the outside softens just place the pavlova back in a 175°F (80°C) oven for 5-6 minutes then cool again before decorating.
7. Using the chilled mixing bowl, whip cream, sweetener and vanilla until stiff peaks form.
8. Mound whipped cream onto fully cooled pavlova and garnish with berries just before serving.
Notes…
– Erythritol based sweeteners will result in the more traditional crispy outside, marshmallowy inside pavlova texture. Any low-calorie sweetener can work, just be aware the outer surface may not crisp up. The amount of sweetener will also depend on what is being used and desired sweetness of the final dessert.
– To double the recipe, follow the same prep instructions and form a larger disc of meringue before baking. Preheat oven to 350°F (175°C) place formed pavlova on baking tray into the oven then immediately lower the temperature to 175°F (80°C) and bake for 75-90 minutes or until golden. Turn the oven off and allow to cool in the oven for at least 60 minutes before cooling to room temperature to serve.
– Do not try to decorate and serve while the pavlova is still at all warm or the cream will melt out and it will be a mess!
