Easy Keto Berry Pavlova

You know those desserts that you eye up but avoid making because they feel super fancy and you say to yourself, “I could never make that.” Well, I can. Aaaand apparently it’s not that fancy or difficult.

Life lesson learned, you never know until you try. I’ve seen pavlovas on the internet and they’ve always intrigued me. Especially when they have fresh berries on top and they just seem so beautifully delicate and summery.

I decided to make one, only I’m using monkfruit sweetener as my granular sweetener instead of traditional sugar. The bonus? It keeps this whole shebang low carb yet delightfully sweet The downside? It turns it toasty brown. It’s not truly a downside, but unexpected and something to put on your radar.

If you’re unfamiliar with a pavlova, it’s a meringue dessert with a crisp outside and light and soft on the inside. They’re usually topped with fresh berries or stewed berries and whipped cream, you can really get creative and make it your own!

So, let’s jump into this recipe and make the easiest keto berry pavlova evvvver!!

Add the egg whites to the bowl of a standing mixer, or a large bowl if you’re using a hand mixer. Beat the egg whites until soft peaks form.

Gradually add 1/3 cup of the monk fruit sweetener and arrowroot powder to the egg whites, a tablespoon at a time until stiff peaks form and the egg whites start to look glossy.

Add the vanilla and lemon juice and whip for 5 more seconds. Line a cookie sheet with parchment or a silicone liner. Spread the egg white mixture out on the cookie sheet into about a 9-inch disc.

Place the cookie sheet in the oven and bake for 1 hour. The pavlova will be a light golden brown.*

Remove the pavlova from the oven and let it cool on the baking sheet for about 10 minutes, or until crisp. Then, transfer carefully to a wire rack to finish cooling.

When the pavlova is cool, whip the heavy cream in a standing mixer or with a handheld mixer until soft peaks form. Add the remaining monk fruit sweetener to the cream.

Spoon the whipped cream in the middle of the pavlova. Top with the fresh berries and serve!

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Easy Keto Berry Pavlova

This is one of those desserts that looks fancy but is so simple to make! This Easy Keto Berry Pavlova is light and makes for the perfect summer treat.

Recipe by:Lindsay Grimes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Prep: 15 minCook: 1 hourTotal: 1 hour 15 min

Print recipe Rate recipe Pin Save recipe

Servings: serves 8

Ingredients

• 4 egg whites
• 1/3 cup + 1 Tbsp. monk fruit sweetener, divided 
• 2 tsp. arrowroot powder
• 1 tsp. vanilla
• 1 tsp. lemon juice
• 1/2 cup heavy whipping cream
• 1 cup berries of choice

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 300F.
2. Add the egg whites to the bowl of a standing mixer, or a large bowl if you’re using a hand mixer.
3. Beat the egg whites until soft peaks form.
4. Gradually add 1/3 cup of the monk fruit sweetener and arrowroot powder to the egg whites, a tablespoon at a time until still peaks form and the egg whites start to look glossy.
5. Add the vanilla and lemon juice and whip for 5 more seconds.
6. Line a cookie sheet with parchment or a silicone liner.
7. Spread the egg white mixture out on the cookie sheet into about a 9-inch disc.
8. Place the cookie sheet in the oven and bake for 1 hour. The pavlova will be a light golden brown*.
9. Remove the pavlova from the oven and let it cool on the baking sheet for about 10 minutes, or until crisp. Then, transfer carefully to a wire rack to finish cooling.
10. When the pavlova is cool, whip the heavy cream in a standing mixer or with a handheld mixer until soft peaks form. Add the remaining monk fruit sweetener to the cream.
11. Spoon the whipped cream in the middle of the pavlova.
12. Top with the fresh berries and serve!

Tips

• Note – your pavlova will be a light golden brown due to the monk fruit sweetener. This doesn’t alter the flavor at all, it’s just a byproduct of not using refined cane sugar.

© The Toasted Pine Nut

Enjoy!! xo

BIG thank you to my friend Allie from Miss Allie’s Kitchen for creating this delicious recipe and taking these gorgeous images for us!! I love her work and couldn’t be more excited she’s creating some tasty dishes to share here too!