Ingredients
Scale
- 4 egg whites
- 1 cup erythritol
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 cup heavy cream
- 2 cups fresh raspberries
- mint leaves for garnish
Instructions
- Preheat the oven to 250°F (120°C).
- Whip the egg whites until soft peaks form.
- Gradually add erythritol while continuing to whip until stiff peaks form.
- Mix in vanilla extract and vinegar.
- Spoon the mixture onto a parchment-lined baking sheet, forming a round shape.
- Bake for 1 hour, then turn off the oven and let the pavlova cool in the oven.
- Once cool, whip heavy cream until soft peaks form.
- Top the pavlova with whipped cream and fresh raspberries.
- Garnish with mint leaves before serving.
Notes
- For best texture, serve the pavlova immediately after topping with cream and raspberries.
- Store leftover pavlova in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 2g
- Sodium: 10mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg