This Keto Raspberry Pavlova is light, crispy on the outside, and soft inside, topped with fluffy whipped cream and fresh raspberries. Made without sugar, it’s perfect for a Keto Diet, low-carb lifestyle, and gluten-free eating. Easy to make and great for special occasions or a sweet treat anytime.
Preheat & Prep:
Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
2. Beat Egg Whites:
In a clean bowl, beat egg whites and salt on medium speed until soft peaks form.
3. Add Sweetener Slowly:
While beating on high speed, add powdered erythritol, one spoon at a time, until thick and glossy (about 5-7 minutes).
4. Add Flavor & Shape:
Mix in vanilla extract, vinegar, and cornstarch. Spoon onto parchment paper, shaping into a round with a slight dip in the center.
5. Bake & Cool:
Bake for 1 hour, then turn off the oven and let the pavlova cool inside with the door slightly open for at least 2 hours.
6. Make Whipped Cream:
Beat heavy cream, powdered sweetener, and vanilla extract until soft peaks form.
7. Assemble:
Once cooled, top pavlova with whipped cream and fresh raspberries. Serve immediately.
Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.
Find it online: https://www.wellnesswarrior.org/keto-raspberry-pavlova/