This famous dessert features meringue, whipped cream, and fresh berries. It was originally created in the 1920s in honor of the Russian ballerina Anna Pavlova. It is historically full of sugar, but history doesn't always need an encore. Our sugar-free, low carb version gives a modern spin to this classic treat. Na zda-ró-vye! "To your health!"
January 17 2020 by Kristina Wetter, photo by Nacho Troconis, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dessert
This famous dessert features meringue, whipped cream, and fresh berries. It was originally created in the 1920s in honor of the Russian ballerina Anna Pavlova. It is historically full of sugar, but history doesn't always need an encore. Our sugar-free, low carb version gives a modern spin to this classic treat. Na zda-ró-vye! "To your health!"
USMetric
6 servingservings
Ingredients
- 3 3 egg whiteegg whites
- ½ cup (32⁄3 oz.) 120 ml (110 g) erythritol
- ¼ tsp ¼ tsp white vinegar 5%
- ½ tsp ½ tsp vanilla extract
- 1 pinch 1 pinch salt
- 1 cup 240 ml heavy whipping cream
- 5 oz. (1¼ cups) 140 g (270 ml) fresh raspberries
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Making low carb simple
Instructions
Instructions are for 6 servings. Please modify as needed.
Preheat the oven to 400º F (200º C).
Prepare a baking sheet with parchment paper.
Whisk the egg whites until they form stiff peaks.
When the egg whites are ready, add the erythritol little by little and keep beating until well combined. Add the vinegar, vanilla, and salt. Mix well.
Using a piping bag full of the meringue mixture, or a spoon, carefully form the meringue bases on top of the parchment paper.
Put the baking sheet in the oven and switch the oven off.
Leave the meringues inside the oven until the oven cools down and the meringue bases become firm and dry. You can even leave them in the oven overnight. Set the meringues aside until it's time to assemble the pavlovas.
Whip the cream until it forms soft peaks.
Fill the meringue bases with the whipped cream and decorate with raspberries.
Tips
You can also prepare these pavlovas with strawberries, blueberries, blackberries, or any combination of low-carb berries that you wish. Check out our berries guide here and prepare this dessert with your favorite mix!
Feel free to sprinkle chopped pecans, walnuts, or almonds on the meringue before putting them in the oven for a festive, nutty adornment.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
4 comments
1
Bradley
January 25 2020
Hi there DD team, I'm taking these to a family gathering, if stored in an airtight container do you think I'll be able to prepare the meringues in advance? How long would they last? Thanks!
2
Deni
January 25 2020
I have made one large round from a different recipe at fatforweightloss.com and left it on the counter uncovered o/n. Great the next day. Trick is to keep them from getting soft so I don't cover and it was still very crisp the next day.
- 1 comment removed
4
Andrea
June 26 2020
I feel bad for the eggs I used to make this pavlova. Inedible. Yes I am on keto and used to sweetener, and no it wasn’t down to my baking skills. It looks great If there’s any positive, but you want it to at least taste good too. The search continues.
- 1 comment removed
6
Linda
December 20 2022
I usually make Pavlova for holiday dinner and so decided to try this out to see if it would pass muster. It came out flat as a pancake and browned way too much. I think it might be oven dependent. Generally I preheat the oven to a much lower temp and turn off the oven after a few minutes. I then leave it in overnight. I think 400 was way too hot for the starting point. I will try it again with a few tweaks - would be nice to do without the sugar bomb that a pavlova usually is.
