Mini Pavlova Dessert Recipe

Low Carb Mini Pavlovas • Low Carb with Jennifer

WebApr 27, 2017 · Combine egg whites, 3 tablespoon of Swerve, vanilla, cream of tartar, and salt and beat on high in a stand mixer or with a hand mixer …

1. Combine egg whites, 3 tbsp of Swerve, vanilla, cream of tartar, and salt and beat on high in a stand mixer or with a hand mixer until stiff peaks form
2. Pipe or spoon mixture into 6 rounds onto a parchment lined baking sheet
3. Bake at 225F for 20 minutes
4. Reduce oven temperature to 200F and bake for an additional 20 minutes

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Keto Pavlova (LowCarb, SugarFree) Stem and Spoon

WebMay 16, 2022 · Whip the egg whites. Using an electric mixer with the whisk attachment, place the egg whites into the mixing bowl and beat for 1-2 …

1. Preheat the oven to 350°F. Place a sheet of parchment paper onto a baking sheet. Place a 9-inch cake pan (or pot lid or anything round and about the same size) on the parchment paper and trace around it with a pencil to draw a perfect circle. Set the paper/baking sheet aside.
2. Pour the egg whites into a clean, large, mixing bowl (or bowl of standup mixer). With the mixer (standup or hand-held) on low-medium, beat the egg whites for about 1-2 minutes, or until they become frothy. Slowly sprinkle in the granulated monk fruit sweetener, about 1 tablespoon at a time (you don't want to dump it all in at once), while continuing to beat the egg whites on medium speed. Add the vinegar, arrowroot starch, and vanilla, and increase the mixer speed to medium-high speed. Mix the egg whites another five minutes, or until firm peaks form.
3. Pour the meringue onto the circle you traced (on the baking sheet) and use it as a guide to shape the pavlova. I use a spatula to swoop the meringue from the base of the side, upward, but at an angle, so the lines form diagonally along the side. Smooth out the top while leaving a minor dip in the center (like a volcano) for the toppings to sit in.
4. Place the pavlova in the oven and immediately turn the temperature down to 175°F. (The initial blast of heat will help give the pavlova a crisp outer layer). Bake at 175°F for 75-90 minutes, then shut the oven off and allow the pavlova to sit inside the oven for at least another hour.

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