This keto berry pavlova, courtesy of recipe developer Chelsea Cohen of SlimFast, proves that you don’t have to give up your sweet tooth just because you’re on the keto diet.
- 4 large egg whites
- 2 tsp. cornstarch
- 1 c. heavy cream
- 1 c. raspberries
- 1 tsp. vanilla extract
- 1/2 c. all-natural confectioner’s sweetener
- 1 tsp. lemon juice
Preheat oven to 250 degrees Fahrenheit.
In a standing mixing bowl, beat the egg whites until soft peaks form.
Add the natural sweetener, a couple of tbsp at a time, blending well after each addition until glossy and stiff.
Beat in the vanilla extract, then sprinkle the cornstarch and lemon juice over the top and whip until it holds its shape.
Spread or pipe the meringue onto parchment paper to make six circles about 4"–5" in diameter. Make sure there is a dent in the middle for the filling.
Bake for 30 minutes. Turn the oven off and leave the meringues in for another 30 minutes or until crisp on the outside.
Don’t assemble the pavlovas until right before serving or they’ll get soft from the whipped cream.
When ready to serve, fill the centers of each meringue with about 3 tbsp of whipped cream.
Top with berries and serve immediately.