WebUncover and fluff 2 base salads, or divide salad greens between 2 bowls. Roll each slice of deli chicken, then slice into pieces. Slice salami into strips, and …
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WebZucchini Lasagna with Ground Beef – Savory Tooth. Zoodles with White Clam Sauce – I Breathe I’m Hungry. Keto Carbonara Pasta – Fat for Weight Loss. Keto …
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This keto pavlova recipe is made in two parts, the base and the topping. Preheat oven to 100C/210F. Place egg whites into a stand mixer and whisk on high until they are foamy. Using a stand mixer is great as it keeps your hands free to add ingredients and scrape down the bowl. Turn the mixer off and add the cream of tartar.
Egg whites - for the sugar-free keto pavlova Egg yolks - for the sugar-free lemon curd Granulated sweetener of your choice - allulose, erythritol, or monk fruit. Double cream - heavy cream whipped for decoaration and serving
Bake in the oven for 1 1/2 hours. Then turn the oven off and leave the pavlova to dry out for another hour. Remove the pavlova from the oven and cool for an hour. Whisk the heavy cream, vanilla, and granulated erythritol in a stand mixer until at the firm peak stage. Spread the cream over the cooled pavlova and sprinkle over the toasted coconut.
Only 1.9g net carbs per slice with whipped cream and strawberries. There's even some sugar-free lemon curd if you love a sharp taste. SUPER EASY keto sugar-free keto pavlova recipes (1.9g net carbs).