Nothing says Christmas dessert quite like a pav! This easy, keto / sugar free pavlova recipe is sure to impress the whole family.
A couple of important notes:
- Do not substitute the erythritol in this recipe. With all other sweeteners I have tested, the outside remains soft and you don’t get the crunchy outside like you do with erythritol!
- Use fresh eggs!
- Try not to knock too much air out while you’re shaping it
- Avoid opening the oven while cooking and cooling. Like any pavlova, this can make it crack or sink in the middle.
Ingredients-
5 Egg Whites
1tsp cream of tartar
90g Erythritol
1/4 tsp Xanthan gum
1 tsp Vanilla
1tsp White Vinegar + extra for cleaning
Method-
Preheat your oven to 150 C
Clean your mixing bowl with a little extra vinegar and a paper towel, then dry well
Whisk the egg whites with cream of tartar until soft peaks form
Gradually add the sweetener 1 Tbsp at a time while continuing to whisk
Once all the sweetener has been added mix in the xanthan gum, vanilla and vinegar and whisk for another 2-3 minutes
Shape on a lined baking tray and put in the oven then turn the oven down to 100-120C depending on your oven.
Cook for 90 minutes, then turn the oven and allow it to cool in the oven for 2-3 hours or overnight
Try not to open the oven door at all while cooking or cooling.
A big thank you to Nerys for letting us share her Pavlova recipe you can buy her book here
The Keto Chef's Kitchen Cookbook – Low Carb Haven
